[I]f I find the word ‘lazy’ in the title of a recipe, it’s just… I feel like I can breathe a sigh of relief. Finally, a recipe that couples my deep love for pie with my deep appreciation for sitting on my porch, sipping drinks, and talking trash. You mean I can have both homemade pie and lazy trash-talking all in one sweet situation!?
Well… yes, and also NO. You can have your pie (tart), but like any good pie, you’re going to have to work for it.
Yea. We can talk about it. I’m going to make us.
First, let’s talk about citrus!
The original recipe for this lazy / not-so-lazy tart calls for a Meyer Lemon. A whole Meyer Lemon. Peel, pith, insides. The whole shebang.
Meyer Lemons are all well and good, and you should totally use a big juicy one for this recipe. I happen to live inside this mess of citrus in The French Quarter and wanted to find a way to incorporate this crazy citrus into my tart.
These are calamondins! New fruit from my new city. Tiny, very tart, thin-skinned, lightly seeded citrus fruits. I halved these, scooped out the sneaky seeds, and added them to a blender for the pie filling.
It’s time.
This recipe (originally from this month’s Food and Wine Magazine featuring Food52!!!) is one part lazy, one part (what’s the opposite of lazy?) NOTlazy.
The tart crust uses both vegetable shortening and butter. I usually use an all-butter crust, but wanted to stay true to the recipe and experiment with a combination of fats. Vegetable shortening adds a crispness and stability to the tart crust.
Pro tip: This tart crust is most successful if the vegetable shortening is chilled before incorporating into the crust.
See? Already making you work. Chilling vegetable shortening any all.
The dough comes together by hand or in a food processor and is left to rest in the refrigerator for at least an hour. The resting time is essential. Non-negotiable.
After being rolled out… we’ve still got some crust issues to contend with.
The crust needs to be pricked with the tines of a fork (so it doesn’t puff up during pre-baking), and frozen before being par-baked.
Yea… this sure is the opposite of lazy, isn’t it?
Here’s the thing: each step is important.
Resting the tart crust: helps distribute the moisture throughout the dough and allows the fats to rechill and harden.
Pricking the tart crust: allows air to escape and keeps the crust from bubbling up during par-baking.
Freezing the crust before parbaking: keeps the crust firm and stops it from shrinking down the sides of the pan during parbaking. Key!
Rested. Rolled. Pricked. Frozen.
Now you’ll need a lightly greased piece of foil, and dried baking beans or pie weights.
Yea. That wasn’t lazy like, AT ALL. Right?
Here’s the part where we get to kick back a bit. Finally. It’s with the filling.
You’ll need a blender and the ability to dump everything into it: a softened stick of butter, eggs, whole calamondins, and sugar.
The filling is poured into the warm, golden brown, par-baked crust and mooooore baking!
The crust is substantial and flakey. The filling is sweet and citrus. It’s lovely living!
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Lazy Mary’s Lemon (or any tart citrus) Tart
- Prep Time: 180
- Cook Time: 40
- Total Time: 3 hours 40 minutes
Ingredients
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
50 Responses
I made the original version from Food & Wine’s recent issue, and UGH – the bitterness! Even with all that sugar, the pith from the Meyer lemon made the filling inedible. I binned it after a few forkfuls.
You had the right idea to use something with much less pith. I’ve seen mandarinquats at Whole Foods lately – they seem similar to calamondins. Would probably be a better choice.
Our Nonni and Granddaddy have calamundons in their yard in Florida. We’ve been squeezing them into our iced tea for ages -try that. Or try a cocktail with them, Shutterbean style!
Could the crust be frozen overnight instead of one hour? Thanks!
Calamondins also make the best marmalade!
Mmmm I love calamondines!!! In Italy we eat them almost everyday in winter period! I will try this pie!!
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Made it this weekend with Meyer lemons. My husband loved it. Am going to try with clementines if I get some from our CSA this week.
Viva la calamondin! How fortunate for you to have an endless selection. Thanks for the crust tips I will give it a shot.
This tart looks delicious.. thanks for sharing!
I am so jealous of your cardiman tree. I want a lemon tree so much, but, alas, we live in that pesky area where they don’t thrive. :(
Your writing is fun. I love to bake and I have a sneaking suspicion that I may be learning a trick or two.
All your tips for the tart crust are spot on – must do each one….and really doesn’t take that long when you consider the payoff.
Thanks to Lazy Mary for the awesome recipe. Nothing like a bit of summer in the middle of an icy winter.
So the last time I put icing sugar on anything it was like a blizzard. I congratulate you (and envy you) for your delightful splattering and delicacy in avoiding an icing sugar snow storm.
i think it’s impossible to be lazy and really make a good tart! a pie maybe but never a tart. this looks completely worth it though, and i love that you used foraged fruit! i am all about the foraging for weird little somethings i’ve never eaten before. beautiful, beautiful food.
Do you mean satsumas? I’ve yet to here of calamondins. Are they at the farmers market or Hollygrove market? Also, please tell me now you live here, you will king cake recipe. Please!
I want to try this with kumquats!
I don’t know what’s going on here but these pictures are extra gorgeous – HELLO I AM TRYING TO LOSE WEIGHT HERE!!!!!!!!
This reads like the perfect fairy tale. I’ve lived in the “north” (Minnesota) for so long I can hardly fathom this mystery of growing citrus in ones backyard.
This looks delicious! X
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Phone me when the pie is done cooling and I’ll meet you on the porch. Of course I’ll bring my trash talk to thank you for the delectable dessert. I mean, what else are friends for? <3
That citrus tree – wow! I wonder what it would be like to live in a climate which allows citrus trees in your backyard… We are in the middle of a very bleak winter here, but today the first snowdrops lifted my spirits. Pie will help even more :-)
Calamondins are gorgeous! I saw my first ones in California this fall, and wish I could find them in the DC area. I love a pucker-y citrus tart, so this is definitely for me!
You seriously make Nola seem like the most enjoyable city! I wish I had such a passion for it when I lived down there!
Yum! Think I could use blood oranges, or would the skin be too bitter? Such lovely photos.
Wow, you did such a beautiful job with the powdered sugar on top!
Those little calamondins are so cute, I wouldn’t want to blend them up!
This sounds really yummy! I’ve never had anything like this!
I miss citrus tarts. I’m going to have to find a vegan version stat!
Do you know what the rough measurement would be for the citrus? Would be fun to try with blood orange. …and I love shortening and butter in a crust. Delish.
Half-lazy works for me! Especially when it involves fresh citrus to brighten up these blegh winter days! And I have total backyard envy. I didn’t even know citrus grew in New Orleans, you lucky duck!..erm, I mean, baker.
I’m so jealous you live in the Quarter! I’m from nola and currently live in the Bywater, which I love, but nothing quite beats the French Quarter. I spent an entire day last weekend just walking around and taking pictures with my boyfriend, and had just as much fun as any tourist would. Looking forward to more New Orleans – inspired posts! Also, of course, this tart looks phenomenal.
I also read this as “Lady Mary’s Citrus Tart” which made me way too excited. (Way too much Downton Abbey on the brain.) Realizing it said Lazy was actually even better :) It looks lovely!
All of these pictures give me tangible hope that spring is COMING. You are magic.
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Want to eat this right now
This sounds lovely! Can you substitute any citrus?
Need to try this recipe.
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Lazy or not (and I mean me, not the recipe) I’m going to try this recipe for sure! Maybe with tangerines?
This looks incredible, so simple and sexy. Thanks for the detailed, purposeful instructions. And once more I am saying how much I envy your station in my beloved French Quarter. Great shot of the leafy courtyard!! Love it there so much. xoxo
This sounds lovely! Can you substitute any citrus? I have a million trillion oranges in my backyard and I’d love to use them if I could!
Pastry is my bete noire but I loathe vegetable shortening so give myself a headache with all butter. I can compromise with this half and half. Do you think it would work with limes?
I love the idea of using the whole dang calamondin. I haven’t ever heard of them either but I’m in a whole different part of the country, so that makes sense. If you can get your hands on some cara cara oranges, you must try them! they are seedless and sort of like a combination of blood orange and grapefruit. I just found them this winter!
as for this tart, would you hate me if I ultra lazy it up, and use the easy crust from your lemon bars recipe (which has become the thing I must make whenever I go to parties! the people demand them) and sub the fililng from this recipe?
This looks so wonderful Joy – lovely light flavours!
Your pictures and writing are always an inspiration! I’m a tart freak and I’m going to try this fo sho :-)
I could totally get down with this pie — YUM!
Gorgeous!!!
i’m with you. i also feel a huge wave of relief when i see easy or lazy recipes! this tart is gorgeous too!
That tree is gorgeous and those little citrus babies are cute!! Love the beautiful tart/beautiful scenes from NOLA
Lovely styling, and, that tree is amazing!
They keep using that wordโฆ
I actually first (mis)read it as “Lady Mary’s Citrus Tart,” which sounds just about right. Have the servants deal with all of that crust nonsense.
I does look delicious though, and as I sit here in cold and gray Cincinnati, I’m filled with longing for your sunshine and citrus.
Looks delicious! I have never had a calamondin before.
I could live inside of those trees, happily eating this lovely citrus tart. Send me out a few big slices and a cup of black coffee, and I will be SET.
I have never seen that citrus, and I cam from Israel, arguably the land of citrus long before Florida even planted its first citrus orchard! (That’s probably a lie. But there used to be a lot of citrus in Israel; just think of Jaffa oranges!). I guess the lazy part comes from the fact that, though the tart has a lot of resting time, most of the active work is done in machines – a blender or a food processor. However, they also forgot to account for doing all the dishes from the two machines, the mixing bowls, and the pan once it’s all said and done… And that’s not lazy at all!
I never had a calamondin in my life, like never. I’m so intrigued…I guess I’ll have to give ’em a try asap!
Wow! What a tree joy! I share your love of all citrus ( it grows all year round in Australia). Your take by using calamondins is so creative and brings a lovely hue to the tart. That pastry and the filling; I will more than happy to do every single step of this “lazy” recipe!