When I began blogging in 2010 I was completely blown away by the prolific community of food writers and home cooks who shared their stories and their inspiration on the web. Come to think of it, I barely visited blogs let alone food blogs, until giving it all a go myself… It was one of those “jump before looking how deep the water was first” sort of things. Needless to say, I spent countless hours pouring over gorgeous, articulate web pages, trying to learn as much as I could. So Good And Tasty was one of the first to educate me on this crazy, cool world of food blogs. Beautiful photos, authentic writing, and Jacqui’s detailed consideration to the process of creating wholesome, seasonal meals was (and still is) incredibly inspiring. I was thrilled and totally honored when she agreed to guest post this week. In addition to her beautiful blog, Jacqui owns and operates her own creative studio, Slide Sideways, with her husband Scott. They make some of the coolest graphics, logos and other goodies on their etsy shop. Thank you Jacqui for sharing this stunning lemon tart. You’re the best….
Connections are made every day. Sometimes they’re large or life changing. Other times they’re as simple as a smile to a passerby on the street or stopping to observe Spring’s first flowers pushing through the cool, heavy earth. These little connections are made everyday whether you stop to take notice or not.
One connection that continues to intrigue and inspire me is food. It’s amazing to think that one little seed, when loved and cared for, grows into something that nourishes the body and mind. That those little seeds make a meal that I can then share with friends and family, making even further connections, that soon become memories of those meals and times past.
When I take the time to photograph a new recipe I’ve made and post it to share with others, who then take the time to read it, I think about all those connections I’ve made with people I don’t even know and it blows me away. I’ve entered their lives in some small way and it feels good. So when Kelsey asked if I would be a guest on her blog, I couldn’t say yes fast enough. The food, photographs, and writing she shares on Happyolks inspires me and it’s another connection I’m glad I’ve made.
This lemon tart is the perfect way to end any meal. The yogurt keeps it light and the lemon is refreshing and bright. It’s on the tart side though, so if you prefer something sweeter you can add a little more sugar to the filling (about 3/4 cup total), although I’m a big fan of tart meets slightly sweet desserts. The rosemary in the crust is very subtle, but adds the perfect earthy touch to make the tart more interesting.
Lemon Tart with Rosemary Crust
Created, photographed, and shared by Jacqui at So Good And Tasty
for the crust
- 1 1/3 cup spelt flour
- 3 tablespoons cane sugar
- 1 tablespoon fresh rosemary, chopped
- pinch of salt
- 1/3 cup cold butter, cubed
- 1-2 tablespoon ice water
for the filling
- 1 cup plain Greek yogurt
- 1/2 cup cane sugar
- 2 eggs
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
Preheat the oven to 350˚F. Lightly butter a 9-inch tart pan and set aside.
Place the flour, sugar, rosemary, and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse until little pea sized bits start to form. Add in the ice water, starting with just 1 tablespoon. Pulse a few more times, then check the dough to see if it holds together when pressed between your fingers. If not, add the 2nd tablespoon. The dough may still seem crumbly, but as long as it holds together when pressed it will be perfect.
Dump the dough out into the prepared tart pan. Starting from the center, work your way out to the sides by pressing the dough firmly into the pan. Make sure you press it up along the sides evenly. Pierce the bottom with a fork a few times and place in the oven to bake for about 15 minutes. Cool on a wire rack for at least 5 minutes before filling.
Meanwhile prepare the filling. Place the yogurt and sugar in a bowl and whisk until thoroughly combined. Whisk in the eggs, one at a time, then add the lemon juice and zest. Whisk until smooth and everything is evenly combined.
Pour the filling into the crust and bake in the oven for 25-30 minutes or until the center is set and only slightly jiggles when shaken lightly.
Allow to cool completely then place in the fridge to chill for at least 1 hour before serving. Tart can be made the day before and kept covered and chilled in the fridge. Serve with fresh whipped cream if you’d like.
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