epicurious3.0
Lemon-Poppy Seed Tart
Simple but party-worthy, this tart features a tender shortbread press-in crust and bright custardy filling that sets on top while it bakes.
👥 8 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●pan
- ●bowl
📝 Preparation Steps
1
Crust
2
Place a rack in middle of oven; preheat to 325°. Pulse 1½ cups (188 g) all-purpose flour, ⅓ cup (37 g) powdered sugar, 2 Tbsp. poppy seeds, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until combined. Add ½ cup (1 stick) chilled unsalted butter, cut into pieces, and pulse until incorporated and mixture is crumbly. Add 1 large egg yolk and pulse until just combined (dough will be very dry and powdery).
½ cups (188 g) all-purpose flour1½ cup (1 stick) chilled unsalted butter, cut into pieces½ cup (1 stick) unsalted butter, melted, slightly cooledPowdered sugar (for serving). poppy seeds2 Tbsplarge egg yolk1
3
Turn dough out into pan and press across bottom and up sides with your hands. Chill in freezer until firm, about ⏱️ 30 minutes. Wipe out and reserve food processor.
4
Bake crust until barely golden, 25–⏱️ 30 minutes. Transfer pan to a wire rack and let crust cool slightly. Reduce oven temperature to 300° for baking the filling.
5
Filling and assembly
6
While the crust is cooling, work zest of 1 large lemon into 1¼ cups (250 g) granulated sugar in a small bowl with your fingers until mixture is fragrant and sugar begins to clump together. Transfer to a food processor; add 2 large eggs, 1 large egg yolk, ½ cup (1 stick) unsalted butter, melted, slightly cooled, ⅓ cup fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and process until smooth. Add 2 Tbsp. all-purpose flour; pulse just to combine.
Zest of 1 large lemon¼ cups (250 g) granulated sugar1large eggs2large egg yolk1. all-purpose flour2 Tbsp
7
Slide out oven rack and place pan with crust directly onto rack; scrape filling into crust (this will save you from transferring a very full crust to the oven). Bake tart until filling is just set (center should only jiggle slightly when gently shaken) and crust is golden around the edges, 45–⏱️ 50 minutes. Transfer tart to a wire rack; let cool.
8
Dust tart with powdered sugar just before serving. Do ahead: Tart (without powdered sugar) can be baked 1 day ahead. Cover and chill. Bring to room temperature before serving.
Powdered sugar (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...