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.

Martha Stewart Living, April 2011


Credit: Anna Williams

Recipe Summary

15 mins
2 hrs 35 mins
Makes one 11-by-14-inch tart


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

115 Ratings
  • 5 star values: 34
  • 4 star values: 39
  • 3 star values: 24
  • 2 star values: 16
  • 1 star values: 2
Rating: 1.0 stars
Did anyone else have a problem with the lemons falling apart after cooking for 1 1/2 hours? A complete loss of 6 Meyer lemons & time! I used a mandolin to get uniform 3/16" slices and removed the seeds. Followed remaining directions exactly. The result was the lemon flesh pulled away from the rind as the slices were removed from the pan. I had a pile of rind and a mash of lemon flesh. There was no way that this tart could bear any resemblance to the picture. Wish the directions were more specific regarding: slice thickness, seed removal (before cooking or after?), & simmer heat level, Will try again but with changes to slice thickness and cooking time.
Rating: Unrated
I made this with regular lemons, and the lemons were so bitter we had to pitch them. Also, I left the seeds in during the cooking process, which may have increased the bitterness. I will try again with Meyer lemons, and I'll remove the seeds.