Wednesday, September 18, 2013
Lemon Rosemary Tart Recipe is Great for Fall
I’ve been on a dessert break lately, since the summer was full of indulgences, and therefore I haven’t baked lately. Deciding to change that last weekend during a Yom Kippur get-together with my family, I decided to make a rustic lemon rosemary tart, which I spotted in my Luxurious Eats Pinterest board.
The recipe comes from Happy Yolks blog, and intrigued me because it used both sweet and savory ingredients. I adore rosemary, and was excited that the crust used a lot of this herb in its fresh form. Enjoying the whole process of chopping it, and smelling its enticing earthy aroma, I mixed the fresh rosemary into the crust batter, which I then pre-baked while putting together the filling.
Made up of fresh lemon juice, lemon zest, plain Greek yogurt and eggs, the tart's filling was refreshing and light and was a great complement to the more savory crust. I loved hearing the nice feedback from my family about how flavorful it was and they clearly recognized that the filling was made from real lemons instead of pre-made lemon curd, which is sometimes used in these types of desserts. The whole pie was almost gone within minutes, which I took as a sign of success. The only thing I have to work on now is refining its look, as my version turned out to be quite rustic.
Lemon Tart with a Rosemary Crust recipe, courtesy of Happy Yolks Blog