Wondering what to make for your lemon-loving Valentine? Look no further. These Shaker Lemon Tartlets from Martha’s American Food are a real treat for anyone who loves a sweet & tart lemon dessert. They look beautiful enough to be sold in a bakery, but are easy enough to make in a home kitchen. The lemon slices on top make these tartlets really picture-perfect. Pucker up!
Recipe for Shaker Lemon Tartlets
Excerpted from Martha’s American Food by Martha Stewart
Makes seven 4 ½ -inch tartlets
2 large lemons, preferably organic, washed well
2 cups sugar
1 recipe Basic Pie Dough (recipe below)
All-purpose flour, for dusting
4 large eggs, lightly beaten
1. Cut lemons crosswise into paper-thin rounds using a mandoline or a very sharp knife; discard ends and seeds. Place lemon slices in a medium nonreactive bowl, and add sugar; toss to coat. Cover with plastic wrap and let stand at room temperature overnight.
2. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut dough into seven 6-inch rounds. Fit rounds into 4½-inch round tartlet pans with removable bottoms. Trim edges flush with tops. Place pans on a rimmed baking sheet; freeze dough until firm, at least 30 minutes or up to 1 day (covered with plastic wrap).
3. Preheat oven to 450°F, with rack in lower third. Add eggs to lemon mixture and stir to combine. Pass through a fine sieve into a medium bowl. Dividing evenly, pour filling into tart shells, then arrange lemon slices on top.
4. Place tart pans on a rimmed baking sheet and bake 15 minutes. Reduce heat to 350°F; bake until filling is set and beginning to brown on top, about 15 minutes more. Let cool on sheet on a wire rack 10 minutes, then transfer to a rack and let cool completely.
Basic Pie Dough
Makes enough for one double-crust or two single-crust 9-inch pies
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces
¼ to ½ cup ice water
1. Pulse together flour, salt, and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. Evenly drizzle ¼ cup ice water over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add up to ¼ cup more water, 1 tablespoon at a time, and pulse to combine.
2. Divide dough in half. Wrap each in plastic; shape into disks. Refrigerate until chilled, at least 1 hour or up to overnight. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)