Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Thin Lemon Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Don't be put off by the amount of butter in the pastry dough. It is rolled very thin, and one serving is just enough to satisfy any sweet craving. Try this dessert with a cup of Earl Grey tea. Ingredients ½ cup all-purpose flour ½ cup plus 1 teaspoon sugar ½ teaspoon grated lemon zest Pinch of kosher salt 3 ½ tablespoons chilled unsalted butter, cut into pieces 3 teaspoons ice water 4 large , very thin slices lemon Directions In a bowl, combine the flour, 1 teaspoon sugar, lemon zest, and salt. With a fork, blend in the butter until the mixture resembles coarse meal. Add 2 teaspoons of ice water and toss until incorporated. Add remaining ice water, tossing with a fork until the mixture begins to come together. Form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes. Preheat the oven to 350 degrees. On a lightly floured surface with a floured rolling pin, roll out the dough into a 4 x 7-inch rectangle. Transfer the dough to a baking sheet and poke it all over with a fork. Bake until golden, about 10 minutes. Transfer to a cooling rack set over a baking sheet lined with parchment paper. Meanwhile, in a small saucepan, stir together 2 tablespoons water and remaining 1/2 cup sugar. Bring the mixture to a boil over moderately high heat, brushing down the sides of the pan with a pastry brush dipped in water. Turn the heat to low and simmer for 10 minutes, or until the caramel is light amber. Arrange the lemon slices down the center of the pastry and pour the hot caramel over the lemon slices. Let the pastry cool. Using a very sharp knife, cut into 4 pieces and serve. Rate it Print