A dessert with a tangy taste of spring, Honey Lemon Tart would be equally appropriate as part of a meal or as a snack with tea or coffee. The honey tempers the tartness of the lemon, to keep a pleasant balance of flavor.
Honey Lemon Tart
For the filling:
1 cup honey
1/4 cup fresh lemon juice
3 tablespoons all-purpose flour
2 teaspoons freshly grated lemon peel
3/4 teaspoon baking powder
1/2 teaspoon salt
For the crust:
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup vegetable shortening
3 tablespoons cold water
1 egg yolk
1 tablespoon honey
To prepare the filling:
In medium bowl, whisk together honey, eggs, lemon juice, flour, lemon peel, baking powder and salt; set aside.
To prepare the crust:
Preheat oven to 350 F.
In small bowl, combine flour and salt. Using pastry blender or 2 forks, cut in shortening until mixture is crumbly. In separate bowl, whisk together water, egg yolk and honey. Add to flour, stirring until mixture forms a ball. On floured surface, roll out dough to 11-inch circle. Lay dough in a 10-inch tart pan; press dough firmly against bottom and sides of pan. Place pan on baking sheet.
Pour filling mixture carefully into tart pan. Bake at 350 F for 25 to 30 minutes or until filling is set. Cool on wire rack.
Makes 8 servings.
Nutrition information per serving: 288 cal., 9 g total fat (2 g saturated fat), 106 mg chol., 272 mg sodium, 50 g carbo., 1 g dietary fiber, 5 g pro.
Recipe from the National Honey Board.
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