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Home » Recipes » Breakfast/Brunch » Tartine Lemon Shaker Pie

Tartine Lemon Shaker Pie

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Use up your Meyer lemons in this Tartine Lemon Shaker Pie recipe. One of the best tart recipes I’ve ever eaten! The tartine tart dough recipe is the best.Tartine Lemon Shaker Pie Recipe with Meyer Lemons

It’s Meyer lemon season folks! One of the nurses brought in a bag of these beauties to work the other day and I snagged a handful. Being new to California, the idea of having a surplus of Meyer lemons is a bit hard for me to wrap my head around. Too many lemons to use? Not a bad problem to have.

Pat loves lemon desserts. I’ve been slower to warm up to them, but since marriage is about compromise, I’ve been trying to make more lemon sweets. It’s the little things, right?

Get the recipe and and also see how I set up this food photograpy shoot after the jump!

Tartine Lemon Shaker Pie Recipe with Meyer LemonsTartine Lemon Shaker Pie Recipe with Meyer Lemons

Tartine bakery is one of the most famous places to eat in San Francisco. People go nuts for their sweets and breads. One of the most famous of all the famous (!) is the Tartine Lemon Shaker Pie. This is a lemon dessert that even I can get behind. Basically, the ingredients for lemon curd are tossed together and baked between two layers of tart dough. The oven turns the raw ingredients into a delicious gooey lemon filling. It’s heavenly.

I took this recipe from Tartine’s amazing cookbook, which I highly recommend checking out.

Tartine Lemon Shaker Pie Recipe with Meyer Lemons

Tartine Lemon Tart Recipe with Meyer Lemons

For more Sweet in your life, you can find me on Instagram, Pinterest, Facebook,YouTube, Bloglovin’, Snapchat (@asideofsweet), or Twitter. You can also subscribe to receive a weekly email with new posts and random musings from me.

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Tartine Lemon Shaker Tart

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Use up your Meyer lemons in this Tartine Lemon Shaker Pie recipe. One of the best tart recipes I’ve ever eaten! The tartine tart dough recipe is the best.

  • Author: Kelly Egan
  • Prep Time: 6 hours
  • Cook Time: 40 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: French

Ingredients

Scale

For the Lemon Tart Filling

  • 2 medium lemons (1/2 lb/225g, preferably Meyer)
  • 2 c. (14 oz/395g) sugar
  • 4 large eggs
  • 1/4 tsp salt

For the Egg Wash

  • Large egg yolk
  • 1 T. heavy cream
  • Sugar for decorating

For the tart dough

  • 1 tsp. (5 ml) salt
  • 2/3 c. (150 ml) very cold water
  • 3 c. + 2 T. (455 g) all-purpose flour, plus more for work surface
  • 1 c. (2 sticks) + 5 T. (300 g) very cold unsalted butter, cut into 1-inch pieces

Instructions

To make the lemon tart:

  1. Slice the lemons paper-thin, discarding the thicker stem end and any seeds. They will slice easier if you chill them before hand. Put them in a nonreactive bowl (stainless steel or glass) and, using a spoon or your hands, toss with the sugar. Cover and let sit at room temperature for at least 3 hours or for up to overnight. If any seeds are still left, they will usually float to the top, where they are easily fished out. If you are using the more tender-skinned Meyer lemons, you can proceed to the next step without letting them sit, as the skins don’t need sugar to tenderize them.
  2. Use 1 pastry round (recipe below), rolled out to 1/8 inch thick, to line a 10-inch tart pan with a removable bottom, easing it into the bottom and sides leaving a 1-inch overhang. Set aside.
  3. In a small bowl, whisk the eggs and salt together until blended. Add the eggs to the lemon mixture, mixing thoroughly. Pour the mixture into the pastry-lined tart pan. The mixture will be very liquid, so you must evenly distribute the lemon pieces in the pan.
  4. To make the egg wash, in a small bowl, whisk together the egg yolk and cream. Brush the rim of the pastry with the egg wash to help the top pastry round adhere. Lay the second pastry round over the filling and trim the overhang for both rounds to 1/4 inch. Crimp the edges as you would for a pie, making sure you have a good seal. Brush the top of the pie with the egg wash and then sprinkle the sugar evenly over the top. Chill for about 30 minutes. While the pie is chilling, position a rack in the lower third of the oven and preheat the oven to 350F.
  5. Line a baking sheet with aluminum foil or parchment paper. Cut a few decorative slits in the top of the pie for air vents, and place the tart pan on the lined baking sheet. Bake the pie until it is deep gold on top and the filling is bubbling (visible through the vents), about 40 minutes. If the top is coloring too quickly, place a piece of foil or parchment loosely over the top. Let the pie cool completely before slicing to allow the filling to set properly. Serve at room temperature or slightly warmed with lightly whipped unsweetened cream (though the pie needs to cool completely for the filling to set up, it can be warmed up a little in the oven before serving). The pie will keep in the refrigerator for up to 4 days.

To make the tart dough:

  1. In a small bowl, mix together salt and water. Keep very cold until ready to use.
  2. Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add the salt water mixture and continue pulsing until the dough has just formed but is not smooth. You can also do this step manually using a pastry cutter or two knives.
  3. On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about 1 inch thick. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.

Notes

Elisabeth Prueitt, Tartine Cookbook

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Tartine Lemon Tart Recipe with Meyer Lemons

And here’s the behind-the-scenes shot. Please excuse our messy den!Behind the Scenes :: Tartine Lemon Tart Recipe with Meyer Lemons

Do you have any lemon recipes that will help me convert to a lemon lover? Let me know!

Love this recipe? Pin it for later:

Tartine Bakery Lemon Shaker Tart - The best tart you'll ever eat!

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3.3K shares
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February 25, 2014  â€¢  Filed Under: Breakfast/Brunch, Desserts, Pies & Tarts, Recipes 3 Comments

Comments

  1. La Tache says

    February 26, 2014 at 1:49 pm

    Oh my gosh! This looks amazing! I have to admit I have never been to Tartine. It is definitely on my to-do list! Sadly, my hubster doesn’t like fruit, so I may just have to make a special trip to the bakery to get my hands on a slice! 🙂

    Reply
    • Kelly says

      March 3, 2014 at 12:08 pm

      If you need a Tartine partner, I’m you’re girl. I’d love to go!

      Reply
  2. riet says

    May 9, 2016 at 8:11 am

    heerlijk

    Reply

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San Francisco Food, Fashion, Travel Blogger

Hi! I’m Kelly. I live in San Francisco with my husband, Pat, and our puppy, Maddie. Here you’ll find recipes, DIYs, style, travel & a glimpse into our adventures. To learn a little more about me, Click Here.

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