A visit from Honey & Jam's Hannah Queen is always a welcome addition to the week, especially when she comes bearing her favorite recipe for rosemary citrus tarts. If you're like us, one look at these will send you straight to the kitchen to preheat the oven.
"Winter is not my favorite season. It’s long, cold, and there’s not nearly enough sunlight for my liking. The fact that citrus - the flavor we associate so closely with summer - is in season during the depths of winter seems reason enough to be happy while you’re freezing. I’ve combined two of my favorite flavors here, sunny lemon and the ever-hearty rosemary, which is still going strong in my little front porch herb garden. My favorite thing about this tart is the contrast of textures and flavors; the crunchy, earthy rosemary cornmeal crust against the bright, tart, smooth, and creamy curd filling. This recipe makes two tarts, but is easily halved. The dough freezes well, and any leftover curd can be kept in the fridge for a week - it’s great on scones or toast!"
Lemon Tart with Rosemary Cornmeal Crust
For the crust:
1 1/2 cups all purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon fine sea salt
2 tablespoons finely chopped fresh rosemary
1 1/2 sticks unsalted butter, room temperature
3/4 cup sugar
3 large egg yolks
For the lemon curd:
4 large eggs
6 egg yolks
1/2 cup sugar
3 tablespoons finely grated lemon zest
2/3 cup freshly squeezed lemon juice
6 tablespoons butter, cut into small pieces
Whisk together flour, cornmeal, salt and rosemary in a small bowl. In an electric mixer fitted with the paddle attachment, beat butter and sugar until blended. Beat in egg yolks. Add in flour mixture, beating until just blended. Divide dough in half, flattening into disks. Wrap each disk in plastic and refrigerate for 30 minutes.
Preheat oven to 375°F. Lightly oil a 9 inch tart pan with removable bottom. Press dough into bottom and sides of tart pan and freeze for 30 minutes. Remove from freezer and bake until lightly browned, about 20 minutes. Allow to cool.
While shell is cooling, make the lemon curd. Whisk together eggs, egg yolks and sugar in a medium saucepan. Whisk in lemon juice and zest. Cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, one piece at a time.
Pour filling into the tart shell and bake until filling is set, about 25 minutes. Allow to cool completely. Garnish with fresh rosemary.
Makes 2 large tarts or 4-6 small tarts.
Photography by Hannah Queen