Baking recipe for lemon tart with salt and rosemary

Simply extend your summer vacation culinary: this baking recipe brings together tart and Mediterranean flavors of lemon and rosemary.

You need:

Ingredients for a 26 cm Ø tart pan

FOR THE DOUGH:

4 sprigs of rosemary

125 g room-warm butter

100 g powdered sugar

salt

1 egg (M)

250 g wheat flour (Type 405)

FOR COVERING:

5 organic lemons

100 g powdered sugar

200 g cream

6 eggs (M)

Fleur de Sel

MOREOVER:

Butter for the mold

Flour to work with

500 g legumes for blind baking

Preparation:

1. Wash the rosemary and pat dry, finely chop the needles. For the dough, knead half of the rosemary with butter, powdered sugar and a pinch of salt with the kneading hook of the hand mixer. Mix in the egg. Add the flour and knead in briefly. Shape the dough into a ball, wrap in cling film, flatten it and let it rest in the fridge for about 1 hour.
2. Preheat the oven to 200 ° C top / bottom heat (circulation 180 ° C). Grease a tart pan. Roll out the dough on a floured work surface into a 32 cm diameter circle and place in the tart pan. Press the bottom and edge of the dough a little, cut off the protruding edges evenly. Pierce the dough several times with a fork and cover with baking paper the size of the form. Spread the legumes on top. Pre-bake the tart base in the oven (bottom rail) for about 20 minutes. Remove legumes and paper and bake the bottom for another 5 minutes. Take out of the oven and let cool briefly in the mold on a wire rack. Reduce the temperature to 140 ° C (120 ° C circulation).
3. Wash and dry the lemons, grate the peel of 3 lemons and squeeze out the juice of all lemons. Mix about 150 milliliters of lemon juice with powdered sugar, the rest of the rosemary (except for 1/2 teaspoon) and cream. Stir the lemon zest and eggs into the cream. Then pour the mixture onto the tart base.
4. Bake the tart in the oven (bottom rail) for about 40 minutes. It shouldn't turn brown. Then take out of the oven. Remove the lemon tart from the tin and let cool on a wire rack. Sprinkle the tart with fleur de sel and other rosemary as you like before serving.

Even more tart and quiche recipes …

… is in the book "Tartes, Quiches & more" by Daniel Grothues, published by EMF Verlag. The Berlin-based Daniel Grothues (39) is self-taught and cooking pioneer, founded his supper club "Daniel's Eatery" in 2011 - long before the big social media cooking wave. In Berlin he also runs “The Hidden”, a cook shop with a living room atmosphere that can be booked for parties and events including Daniel's cooking skills. Mondays and Fridays, lunch is also served at “The Hidden”.

"Tartes, Quiches & More"; EMF publishing house; 112 pages; 16.99 euros; Daniel Grothues (right)

Photo: EMF Verlag, portrait by Sascha Hilgers