Lemon Tart With Cranberry-Ginger Sauce Recipe

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Lemon Tart With Cranberry-Ginger Sauce
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Ingredients
19
Count
Nutrition
414
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. For crust: Combine flour, sugar and ground cinnamon in processor. Using pulse button, cut in chilled butter and vegetable shortening until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more ice water by teaspoonfuls. Gather dough into ball. Flatten into disk. Wrap dough tightly in plastic and refrigerate 1 hour. Let dough soften slightly at room temperature before rolling.
  2. For Filling: Combine fresh lemon juice, sugar, eggs, egg yolks and grated lemon peel in top of double boiler over simmering water (do not let top of double boilers touch water). Whisk until mixture is thick and thermometer measures 160 degrees F. , about 13 minutes (do not boil). Remove from heat. Gradually add butter, whisking just until melted. Refrigerate lemon curd filling until cold, stirring occasionally, about 1 hour.
  3. Preheat oven to 350 degrees F. Roll out dough on lightly floured surface to 15-inch round. Transfer dough to 11-inch diameter tart pan with removable bottom. Gently press dough into place; freeze 15 minutes.
  4. Line crust with aluminum foil. Fill crust with dried beans or pie weights. Bake 15 minutes. Remove beans and aluminum foil and bake until crust is golden brown, piercing with fork if crust bubbles, about 25 minutes. Transfer to rack and cool completely.
  5. Pour lemon filling into prepared tart crust. Cover and refrigerate until filling is set, about 3 hours. Transfer to platter. Cut lemon tart into wedges and serve with sauce.
  6. Cranberry-ginger sauce: Combine cranberries, 3/4 cup water, sugar, grated orange peel and ground ginger in heavy medium saucepan over medium-high heat. Cook until cranberry skins burst, stirring frequently, about 5 minutes. Transfer sauce to processor. Add maple syrup and process until almost smooth. Stir in chopped crystalized ginger. Cover and refrigerate overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 414.48 Kcal (1735 kJ)
Calories from fat 218.18 Kcal
% Daily Value*
Total Fat 24.24g 37%
Cholesterol 189.08mg 63%
Sodium 61.07mg 3%
Potassium 122.07mg 3%
Total Carbs 44.1g 15%
Sugars 26.59g 106%
Dietary Fiber 0.74g 3%
Protein 6.76g 14%
Vitamin C 15.2mg 25%
Vitamin A 0.2mg 7%
Iron 1mg 5%
Calcium 45.7mg 5%
Amount Per 100 g
Calories 251.1 Kcal (1051 kJ)
Calories from fat 132.18 Kcal
% Daily Value*
Total Fat 14.69g 37%
Cholesterol 114.55mg 63%
Sodium 37mg 3%
Potassium 73.95mg 3%
Total Carbs 26.71g 15%
Sugars 16.11g 106%
Dietary Fiber 0.45g 3%
Protein 4.09g 14%
Vitamin C 9.2mg 25%
Vitamin A 0.1mg 7%
Iron 0.6mg 5%
Calcium 27.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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