Food & Cooking Recipes Breakfast & Brunch Recipes Meyer Lemon Pastry 3.7 (116) 2 Reviews 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 January 17, 2018 Rate Print Share Photo: Anna Williams Prep Time: 15 mins Total Time: 2 hrs 35 mins Servings: 9 Yield: 1 11-by-14-inch tart This tart looks incredible, and is easy to make, too. Thin slices of Meyer lemons are poached in simple syrup to make sweet candied circles, and then arranged on store-bought puff pastry. Ingredients 2 cups water 1 cup granulated sugar 6 Meyer lemons, thinly sliced 1 package frozen puff pastry (14 ounces), thawed All-purpose flour, for surface 1 large egg, lightly beaten, for egg wash Fine sanding sugar, for sprinkling 1 cup cold heavy cream ½ vanilla bean, split and scraped, pod reserved for another use Directions Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes. Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours. Remove lemons from syrup, and transfer to a wire rack set over a baking sheet to drain. Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes. Bake pastry until golden, 22 to 24 minutes. Let cool completely. Meanwhile, whisk heavy cream and vanilla seeds with a mixer on medium speed until soft peaks form. Top pastry with lemon slices. Serve with vanilla cream. Cook's Notes Lemons can be refrigerated in syrup for up to 1 week. Originally appeared: Martha Stewart Living, April 2011 Rate It Print