Lemon and Apple Tart is a delightful dessert that marries the bright, zesty flavors of lemons with the sweet, comforting taste of apples. This exquisite fusion creates a balanced and refreshing treat that satisfies your sweet tooth while offering a hint of tartness. In this culinary journey, we will explore the history, ingredients, and step-by-step instructions for creating a Lemon and Apple Tart that embodies the essence of both summer and fall.
The combination of lemon and apples in a tart is a testament to the creativity and adaptability of pastry chefs throughout history. While traditional apple tarts have graced European tables for centuries, the introduction of citrus fruits, like lemons, into European cuisine brought a fresh twist to classic recipes. The tartness of lemons complements the sweetness of apples, resulting in a harmonious dessert that has delighted taste buds for generations.
INGREDIENTS
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1 large egg yolk
- 2 tablespoons ice water
For the Lemon Curd Filling:
- 3 large eggs
- 3/4 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1/4 cup unsalted butter, melted
For the Apple Topping:
- 2-3 medium-sized apples (use a variety like Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 2 tablespoons lemon juice (to prevent browning)
- 2 tablespoons apricot jam or apple jelly (for glazing)
INSTRUCTIONS
1. Prepare the Tart Crust:
- In a food processor, combine the all-purpose flour, granulated sugar, and salt. Pulse a few times to mix.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water.
- With the food processor running, pour the egg yolk mixture through the feed tube and process until the dough comes together.
- Turn the dough out onto a floured surface, knead it briefly to form a smooth ball, and then flatten it into a disk.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Prebake the Tart Crust:
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch tart pan with a removable bottom.
- Line the tart crust with parchment paper and fill it with pie weights or dried beans.
- Bake in the preheated oven for about 15-20 minutes, or until the edges are lightly golden.
- Remove the parchment paper and weights and bake for an additional 5-7 minutes until the crust is fully cooked and golden brown.
- Let the crust cool while you prepare the filling.
3. Make the Lemon Curd Filling:
- In a mixing bowl, whisk together the eggs and granulated sugar until well combined.
- Add the lemon zest, fresh lemon juice, and melted unsalted butter, whisking until smooth.
4. Assemble the Tart:
- Pour the lemon curd filling into the prebaked tart crust, spreading it evenly.
5. Prepare the Apple Topping:
- Toss the thinly sliced apples in lemon juice to prevent browning.
- Arrange the apple slices decoratively over the lemon curd filling.
6. Bake and Glaze:
- Place the tart in the oven and bake for 25-30 minutes, or until the lemon curd is set, and the apples are tender.
- In a small saucepan, heat the apricot jam or apple jelly over low heat until it becomes liquid.
- Brush the warm glaze over the apple slices for a beautiful, glossy finish.
7. Serve and Enjoy:
- Allow the Lemon and Apple Tart to cool to room temperature before slicing.
- Serve slices of this delectable tart on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.
NOTES:
- Lemon and Apple Tart is a symphony of flavors that celebrates the versatility of both citrus and orchard fruits. Whether enjoyed as a dessert at a special occasion or as a delightful treat for any day, this tart captures the essence of seasonal fruit pairing in a single, delicious bite.
