Brighten your day with a slice of pure sunshine! This Lemon Thyme Tart is a delightful twist on classic lemon dessert recipes, offering a sophisticated and surprisingly simple treat that’s perfect for any occasion. You’ll love the refreshing tang of lemon balanced with the subtle, aromatic hint of thyme.
Key Ingredients & Substitutions:
- Fresh Lemons: Essential for that vibrant citrus flavor. You can use bottled lemon juice in a pinch, but fresh is best.
- Fresh Thyme: Provides a unique aromatic note. Dried thyme can be used, but use sparingly (about 1/3 the amount).
- Butter: For a rich, flaky crust. Plant-based butter alternatives work well.
- Eggs: Crucial for the creamy lemon filling.
- Sugar: Balances the tartness. Adjust to your preference.
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2-4 tablespoons ice water
For the Filling:
- 4 large eggs
- 1 cup granulated sugar
- ½ cup fresh lemon juice (from 3-4 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons fresh thyme leaves, finely chopped
- ½ cup heavy cream
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Servings: 8
- Tools Needed: 9-inch tart pan, mixing bowls, whisk, rolling pin, microplane grater.
Step-by-Step Instructions:
1. Prepare the Tart Crust
Combine flour, sugar, and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Do not overmix.
2. Chill the Dough
Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. This chilling step is important for a flaky crust and prevents shrinking. You can even prepare this a day ahead.
3. Roll and Blind Bake the Crust
On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper, fill with pie weights or dried beans, and blind bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes, until lightly golden. Let cool.
4. Prepare the Lemon Thyme Filling
In a medium bowl, whisk together the eggs and granulated sugar until well combined. Stir in the fresh lemon juice, lemon zest, and chopped fresh thyme. Finally, gently whisk in the heavy cream until smooth.
5. Bake the Tart
Pour the prepared filling into the cooled, blind-baked tart crust. Carefully transfer the tart pan to your oven. Bake at 325°F (160°C) for 40-50 minutes, or until the edges are set and the center has a slight jiggle.
6. Cool and Serve
Allow the Lemon Thyme Tart to cool completely on a wire rack before removing it from the pan. This is crucial for the filling to fully set. Dust with powdered sugar, if desired, before slicing and serving.
Variation Ideas:
- Lavender Lemon Tart: Substitute fresh lavender for thyme for a floral twist.
- Ginger Lemon Tart: Add a teaspoon of grated fresh ginger to the filling for a warm spice note.
- Mini Tarts: Use mini tart pans for individual servings. Adjust baking time as needed.
- Berry Topping: Garnish with fresh berries like raspberries or blueberries after cooling for added color and flavor.
Storage Instructions:
Store leftover Lemon Thyme Tart tightly covered in the refrigerator for up to 3-4 days. For best flavor and texture, allow the tart to come to room temperature for about 15-20 minutes before serving. Freezing is not recommended as it can alter the texture of the filling.
Frequently Asked Questions (FAQ):
Q: Can you use bottled lemon juice instead of fresh?
A: While fresh lemon juice offers the best flavor, you can use bottled lemon juice. Just be aware the taste might be slightly less vibrant.
Q: Why do you need to chill the dough?
A: Chilling the dough helps relax the gluten, preventing the crust from shrinking during baking, and ensures a flaky texture.
Q: Can you make the crust ahead of time?
A: Yes, you can prepare the tart dough up to 2 days in advance and keep it wrapped in the refrigerator. You can also blind bake the crust a day ahead.
Q: How do you know when the tart is done baking?
A: The edges of the filling should be set, but the very center will still have a slight wobble when gently shaken. It will firm up completely as it cools.
Q: Is this a good recipe for beginner bakers?
A: Absolutely! While it has a few steps, each one is straightforward, making it an excellent introduction to lemon dessert recipes.
Q: What if you don’t have a tart pan with a removable bottom?
A: You can use a regular pie dish, but it might be harder to remove the tart cleanly for presentation. You can also line the dish with parchment paper to aid removal.