Rating: 3.15 stars
39 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 1
  • 39 Ratings

Use this recipe when making our Marbled Lemon Tart.

Martha Stewart Living, May 2007

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Recipe Summary

Yield:
Makes enough for two 9-inch tarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, cornmeal, sugar, sage, salt, and lemon zest in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Whisk egg yolks and ice water in a small bowl. With machine running, add to flour mixture through feed tube; process until dough just holds together.

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  • Turn out dough onto a work surface. Divide in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 30 minutes (or up to 2 days).

  • On a lightly floured work surface, roll out 1 disk to a 10-inch round. Fit into a 9-inch tart pan with a removable bottom; trim edges flush with rim. Refrigerate until firm, at least 1 hour (or up to 1 day). Reserve remaining dough for another use (it can be frozen up to 3 months).

  • Preheat oven to 375 degrees. Prick bottom of tart shell with a fork. Bake until golden brown, about 25 minutes. Let cool.

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Reviews

39 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 1