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Active Time:35 minsAdditional Time:2 hrsTotal Time:2 hrs 35 minsServings:2Yield:2 servingsJump to Nutrition Facts
Active Time:35 minsAdditional Time:2 hrsTotal Time:2 hrs 35 minsServings:2Yield:2 servings
Active Time:35 mins
Active Time:
35 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 35 mins
Total Time:
2 hrs 35 mins
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupwhole-wheat pastry flour¼cupall-purpose flour, plus more for dusting5teaspoonsplus 2 tablespoons granulated sugar, divided⅛teaspoonsalt1tablespooncold unsalted butter, cut into 4 chunks1tablespooncanola oil, or walnut oil¼teaspoondistilled white vinegar1-2tablespoons water plus 1/4 cup, divided1 large egg, at room temperature, separated (see Baking Tip)2teaspoonscornstarch1teaspoonfreshly grated lemon zest2tablespoonslemon juice⅛teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
¼cupwhole-wheat pastry flour
¼cupall-purpose flour, plus more for dusting
5teaspoonsplus 2 tablespoons granulated sugar, divided
⅛teaspoonsalt
1tablespooncold unsalted butter, cut into 4 chunks
1tablespooncanola oil, or walnut oil
¼teaspoondistilled white vinegar
1-2tablespoons water plus 1/4 cup, divided
1 large egg, at room temperature, separated (see Baking Tip)
2teaspoonscornstarch
1teaspoonfreshly grated lemon zest
2tablespoonslemon juice
⅛teaspoonvanilla extract
DirectionsPreheat oven to 375 degrees F.Mix whole-wheat flour, all-purpose flour, 1 teaspoon sugar and salt in a medium bowl. Cut in butter with a pastry cutter or fork until it is smaller than peas. Stir in oil and vinegar. Mix in enough water so the dough is evenly moist and a little crumbly but not wet; 1-2 tablespoons. Gather the dough into a ball, then pat it into a disk.Dust a work surface with flour and turn the dough out onto it. Dust the dough with flour and roll into an 8-inch circle, dusting with flour as necessary to prevent sticking. Transfer the crust to a 6-inch tart pan with 1-inch sides and removable bottom. Press the crust into the bottom and up the sides, folding the overhanging dough back into the pan to form double-thick sides. Prick the bottom and sides with a fork.Bake the crust until lightly browned, 20 to 22 minutes. Set aside to cool for 10 minutes. Increase the oven temperature to 425 degrees .While the crust is cooling, whisk egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale yellow, about 1 minute. Whisk in cornstarch until combined.Bring the remaining 1/4 cup water, lemon zest and lemon juice to a boil in a small saucepan over medium heat. Remove from the heat. Whisk about half the lemon mixture into the yolk mixture in a slow, steady stream. Whisk the combined mixture back into the remaining lemon mixture in the pan. Return the pan to the stove and cook over low heat, whisking constantly, until thickened and puddinglike, 1 to 3 minutes. Pour into the prepared crust and spread evenly to the edges.Beat egg white in a small bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the remaining 4 teaspoons sugar in a slow, steady stream until stiff peaks form. Beat in vanilla. Mound the meringue over the warm filling; spread to the crust’s edges, forming peaks with a rubber spatula.Bake the tart until the meringue is lightly browned, about 8 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool to room temperature before serving.Baking TipTo warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.Equipment6-inch tart panMake aheadWrap dough (step 2) in plastic wrap and refrigerate for up to 3 days. Let stand at room temperature for about 5 minutes before rolling.Originally appeared: EatingWell Magazine, June/July 2006
Directions
Preheat oven to 375 degrees F.Mix whole-wheat flour, all-purpose flour, 1 teaspoon sugar and salt in a medium bowl. Cut in butter with a pastry cutter or fork until it is smaller than peas. Stir in oil and vinegar. Mix in enough water so the dough is evenly moist and a little crumbly but not wet; 1-2 tablespoons. Gather the dough into a ball, then pat it into a disk.Dust a work surface with flour and turn the dough out onto it. Dust the dough with flour and roll into an 8-inch circle, dusting with flour as necessary to prevent sticking. Transfer the crust to a 6-inch tart pan with 1-inch sides and removable bottom. Press the crust into the bottom and up the sides, folding the overhanging dough back into the pan to form double-thick sides. Prick the bottom and sides with a fork.Bake the crust until lightly browned, 20 to 22 minutes. Set aside to cool for 10 minutes. Increase the oven temperature to 425 degrees .While the crust is cooling, whisk egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale yellow, about 1 minute. Whisk in cornstarch until combined.Bring the remaining 1/4 cup water, lemon zest and lemon juice to a boil in a small saucepan over medium heat. Remove from the heat. Whisk about half the lemon mixture into the yolk mixture in a slow, steady stream. Whisk the combined mixture back into the remaining lemon mixture in the pan. Return the pan to the stove and cook over low heat, whisking constantly, until thickened and puddinglike, 1 to 3 minutes. Pour into the prepared crust and spread evenly to the edges.Beat egg white in a small bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the remaining 4 teaspoons sugar in a slow, steady stream until stiff peaks form. Beat in vanilla. Mound the meringue over the warm filling; spread to the crust’s edges, forming peaks with a rubber spatula.Bake the tart until the meringue is lightly browned, about 8 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool to room temperature before serving.Baking TipTo warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.Equipment6-inch tart panMake aheadWrap dough (step 2) in plastic wrap and refrigerate for up to 3 days. Let stand at room temperature for about 5 minutes before rolling.
Preheat oven to 375 degrees F.
Mix whole-wheat flour, all-purpose flour, 1 teaspoon sugar and salt in a medium bowl. Cut in butter with a pastry cutter or fork until it is smaller than peas. Stir in oil and vinegar. Mix in enough water so the dough is evenly moist and a little crumbly but not wet; 1-2 tablespoons. Gather the dough into a ball, then pat it into a disk.
Dust a work surface with flour and turn the dough out onto it. Dust the dough with flour and roll into an 8-inch circle, dusting with flour as necessary to prevent sticking. Transfer the crust to a 6-inch tart pan with 1-inch sides and removable bottom. Press the crust into the bottom and up the sides, folding the overhanging dough back into the pan to form double-thick sides. Prick the bottom and sides with a fork.
Bake the crust until lightly browned, 20 to 22 minutes. Set aside to cool for 10 minutes. Increase the oven temperature to 425 degrees .
While the crust is cooling, whisk egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale yellow, about 1 minute. Whisk in cornstarch until combined.
Bring the remaining 1/4 cup water, lemon zest and lemon juice to a boil in a small saucepan over medium heat. Remove from the heat. Whisk about half the lemon mixture into the yolk mixture in a slow, steady stream. Whisk the combined mixture back into the remaining lemon mixture in the pan. Return the pan to the stove and cook over low heat, whisking constantly, until thickened and puddinglike, 1 to 3 minutes. Pour into the prepared crust and spread evenly to the edges.
Beat egg white in a small bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the remaining 4 teaspoons sugar in a slow, steady stream until stiff peaks form. Beat in vanilla. Mound the meringue over the warm filling; spread to the crust’s edges, forming peaks with a rubber spatula.
Bake the tart until the meringue is lightly browned, about 8 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool to room temperature before serving.
Baking Tip
To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Equipment
6-inch tart pan
Make ahead
Wrap dough (step 2) in plastic wrap and refrigerate for up to 3 days. Let stand at room temperature for about 5 minutes before rolling.
Originally appeared: EatingWell Magazine, June/July 2006
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Nutrition Facts(per serving)360Calories16gFat49gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
