Guest Post from “Good Things Grow”

01 . 08 . 12

 Lemon Tart with Rosemary Crust
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. Good Things Grow (formerly 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 graphicslogos and other goodies on their etsy shop. Thank you Jacqui for sharing this stunning lemon tart. You’re the best….

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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 Good Things Grow

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.

  Lemon Tart with Rosemary Crust

  • This is lovely. And it is perfect for the unseasonably warm weather we are having. And thank you for introducing me to another fabulous blog! Have a fantastic Sunday!

  • I never knew what an incredible community there was out there until I started blogging. This tart is the perfect way to celebrate that and I love the sound of the rosemary crust. Absolutely gorgeous.

  • Beautiful pictures—this sounds absolutely amazing!

  • What a fabulous recipe! I frequently try to incorporate herbs into pastries. It always seems to give it an added dimension. Another lovely guest post!

  • Beautiful! Jacqui’s site is one of my favs, too. : )

  • I couldn’t agree more with Jacqui. I love reading the stories behind the recipes almost as much as the recipes themselves. I sometimes wish I could have a coffee and meet the fabulous people behind the blogs. This tart sounds perfect.

  • The pictures alone make me want to make this! Mouthwatering!

  • Laurie

    I made this for guests tonight — absolutely delish! Light, refreshing, tart, yummy in every way. Thanks.

  • This looks delicious… I love rosemary!

  • this is gorgeous!

  • This looks utterly delicious! I’ve also been posting about lemon recipes this week after a recent bounty of lemons.

  • Oh, my. I am head over heels in love with this tart. I adore the rosemary in the crust and the Greek yogurt in the filling. Just beautiful!

  • What a lovely tart! Lemon desserts are my favorite and I like the balance of sweet/tart lemon with a hint of earthy herb in the crust.

  • What a lovely tart! Lemon desserts are my favorite and I like the balance of sweet, tart lemon with a hint of earthy herb in the crust.

  • That tart is just plain beautiful! Just something that sits on the table innocently and yet you cannot turn away without cutting a small (read: pretty big) slice of it!

  • Angela P

    This just came out of the oven… are you sure you can’t eat it before it cools. I might not be able to wait that long.

  • Thanks so much for this delicious reciepe.

  • Oh wow. This looks like the most amazing thing ever. Thanks for sharing. I’ll definitely be making this soon.

  • I made your fabulous lemon tart over the weekend…and Loved it! Very fresh, very tasty. I have a question though…my crust came out very hard. After a day in the fridge it was nearly impossible to cut through…did I do something wrong?

  • Esther

    This looks fabulous. I would love to try it. But I would also love to print out the recipe. I am wondering if you plan to add a print recipe button.

  • It looks so fresh and delectable! Very nice blog site!

  • kathleen

    Love lemons, have lots of rosemary, excited to use this recipe, thank you

  • Be

    A friend, Allison, made last weekend and brought a slice for me to try at work. AMAZING! She used a touch less sugar and next time would have added more rosemary… Gonna make this weekend. Thank you!

  • This tarte looks beautiful, no – perfect! Absolutely perfect.

  • Wow, that looks so good. I’m a sucker for any lemony dessert!

  • Laura

    Yum! Would I be able to substitute AP flour for the spelt? Love rosemary so I thin I might kick that up a notch. Can’t wait to try it!

  • I have a ‘cheesecake’ recipe that uses yogurt and cottage cheese. I can’t wait to try this!

  • Oh, so good! I made this today and didn’t have any spelt flour so I used 1 c regular unbleached flour and 1/3 c almond flour. I do recommend it, so tasty. I ended up with cracks in the tart…I’m wondering if it was cooked for too long? I cooked it for 28 min.

  • I made this today. My dinner guests and husband all concurred it was delicious! Especially love the zest level of the lemon. Thanks for sharing the recipe!

  • This tart looks scrumptious! I was so inspired by the beautiful photo that I featured it on my blog (and linked back to you, of course!)

    Thanks for the inspiration!

  • Tasha

    Great recipe! I made it w/ homemade Kefir cheese (strained kefir)… EXTRA tangy, healthy and soooo refreshing. Makes a terrific brunch food!

  • WOW, what a combination of ingredients! Wish I had such good original ideas.

  • I LOVE this idea and I want to make this tart. I absolutely adore rosemary with sweet things (rosemary raisin scones are my current crush).
    Can I use regular whole wheat flour instead of the spelt flour? Thanks.

  • delicioso

  • really good

  • Lauren

    This sounds so good! I made it for my friends who are having my husband and I over for dinner.
    Do you know how to prevent the tart from cracking on top?

  • Sarah

    Excellent! I cooked it for 26 minutes in a fan forced oven and it came out perfectly with no cracks. This is a great recipe and a much healthier alternative to traditional lemon tarts.

  • Kashana

    I was a bit lazy and used store bought mini graham cracker shells. Also I substituted cane sugar with truvia in the filling and it came out wonderful, my family loved it. Thank you for this recipe! I definitely want to try again with your homemade crust recipe.

  • Minnie

    I have made this twice now and it is divine!! Substituted whole rye for the spelt as I had none. It comes together so quickly and is so refreshing. Not to mention all the healthy ingredients! Love it!

  • Marie

    I made this for a fourth of July Party and it was great! I have never tried to make a tart before and was surprised/pleased that it came out so well. I particularly loved the crust, if I were to use the recipe here for cookies how long do you think I should cook them? Thanks!

  • rebecca

    love it


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