Ingredients
Scale
For the Pastry
- 1 3/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting
- 1/3 cup plus 3 tablespoons powdered sugar
- 3/4 teaspoon salt
- 1/3 cup plus 3 tablespoons chilled vegetable shortening, cubes
- 2 tablespoons unsalted butter, cubed and chilled
- 1/4 plus 2 tablespoons ice water
For the Filling
- 1 large Meyer lemon, chopped (I used 5 calamondins)
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 4 large eggs
- powdered sugar, for garnish
Instructions
- To make the dough, in the bowl of a food processor fitted with a blade attachment combine flour, powdered sugar, salt, cubed shortening, and cubed butter.
- Pulse in the food processor until the fats are blended in. Some of the fat bits will be the size of oat flakes, other will be the size of small peas. Continue to pulse and slowly drizzle in 1/4 cup of water. The dough will come together but still be a bit shaggy. I added just 1/4 cup of water. If your dough is a bit dry, add the additional 2 tablespoons of water.
- Place on a lightly floured work surface and knead together in a 1-inch thick disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Once chilled remove from the refrigerator and roll out on a lightly floured work surface. Roll out into a roughly 14-inch circle between 1/4-inch and 1/8-inch thick.
- Ease the dough into a 9-inch fluted tart pan with a removable bottom. The filling is enough to fill a 2-inch tall fluted tart pan. If your tart pan is only 1-inch tall, you’ll have some filling left over.
- Lightly press the dough into the pan and trim the overhang. Prick the dough with the tines of a fork and freeze for 1 hour. (Here’s the thing with freezing the dough, this step is essential and will keep the tart shell from shrinking when it is pre-baked.)
- Place a rack in the center of the oven and preheat oven to 375 degree F. Line the frozen tart crust with parchment paper and place in dried baking beans or pie weights. Bake for 25 minutes until the edges are lightly golden brown. Remove the paper and beans or weights and bake for another 10 minutes. Transfer to a wire rack to cool slightly while you make the filling.
- Reduce the oven temperature to 350 degrees F.
- In a blender, combine meyer lemon chunks, sugar, softened butter, vanilla, and eggs. Puree for 2 minutes or until smooth and emulsified.
- Pour the mixture into the tart shell.
- Bake for 40 minutes (for the 2-inch deep tart), or 30 minutes (for the 1-inch deep tart). Gently shake the tart to test the doneness. If the center of the tart still shakes in waves, the tart needs more time in the oven.
- Allow the tart to rest for 3 hours before slicing and serving.
- Sprinkle with powdered sugar and serve chilled or at room temperature.
- Tart will last up to four days, well wrapped in the refrigerator.
Nutrition
- Serving Size: 8