Guest Post from “Good Things Grow”

 Lemon Tart with Rosemary Crust www.happyolks.com
When I began blogging in 2010 I was completely blown away by the prolific community of food writers and home cooks who shared their stories and their inspiration on the web. Come to think of it, I barely visited blogs let alone food blogs, until giving it all a go myself… It was one of those “jump before looking how deep the water was first” sort of things. Needless to say, I spent countless hours pouring over gorgeous, articulate web pages, trying to learn as much as I could. Good Things Grow (formerly So Good and Tasty) was one of the first to educate me on this crazy, cool world of food blogs. Beautiful photos, authentic writing, and Jacqui’s detailed consideration to the process of  creating wholesome, seasonal meals was (and still is) incredibly inspiring. I was thrilled and totally honored when she agreed to guest post this week. In addition to her beautiful blog, Jacqui owns and operates her own creative studio, Slide Sideways, with her husband Scott. They make some of the coolest graphicslogos and other goodies on their etsy shop. Thank you Jacqui for sharing this stunning lemon tart. You’re the best….

Keep Reading…

Connections are made every day. Sometimes they’re large or life changing. Other times they’re as simple as a smile to a passerby on the street or stopping to observe Spring’s first flowers pushing through the cool, heavy earth. These little connections are made everyday whether you stop to take notice or not.

One connection that continues to intrigue and inspire me is food. It’s amazing to think that one little seed, when loved and cared for, grows into something that nourishes the body and mind. That those little seeds make a meal that I can then share with friends and family, making even further connections, that soon become memories of those meals and times past.

When I take the time to photograph a new recipe I’ve made and post it to share with others, who then take the time to read it, I think about all those connections I’ve made with people I don’t even know and it blows me away. I’ve entered their lives in some small way and it feels good. So when Kelsey asked if I would be a guest on her blog, I couldn’t say yes fast enough. The food, photographs, and writing she shares on Happyolks inspires me and it’s another connection I’m glad I’ve made.

This lemon tart is the perfect way to end any meal. The yogurt keeps it light and the lemon is refreshing and bright. It’s on the tart side though, so if you prefer something sweeter you can add a little more sugar to the filling (about 3/4 cup total), although I’m a big fan of tart meets slightly sweet desserts. The rosemary in the crust is very subtle, but adds the perfect earthy touch to make the tart more interesting.

 Lemon Tart with Rosemary Crust

Created, photographed, and shared by Good Things Grow

for the crust

  • 1 1/3 cup spelt flour
  • 3 tablespoons cane sugar
  • 1 tablespoon fresh rosemary, chopped
  • pinch of salt
  • 1/3 cup cold butter, cubed
  • 1-2 tablespoon ice water

for the filling

  • 1 cup plain Greek yogurt
  • 1/2 cup cane sugar
  • 2 eggs
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest

Preheat the oven to 350˚F. Lightly butter a 9-inch tart pan and set aside.

Place the flour, sugar, rosemary, and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse until little pea sized bits start to form. Add in the ice water, starting with just 1 tablespoon. Pulse a few more times, then check the dough to see if it holds together when pressed between your fingers. If not, add the 2nd tablespoon. The dough may still seem crumbly, but as long as it holds together when pressed it will be perfect.

 Dump the dough out into the prepared tart pan. Starting from the center, work your way out to the sides by pressing the dough firmly into the pan. Make sure you press it up along the sides evenly. Pierce the bottom with a fork a few times and place in the oven to bake for about 15 minutes. Cool on a wire rack for at least 5 minutes before filling.

Meanwhile prepare the filling. Place the yogurt and sugar in a bowl and whisk until thoroughly combined. Whisk in the eggs, one at a time, then add the lemon juice and zest. Whisk until smooth and everything is evenly combined.

Pour the filling into the crust and bake in the oven for 25-30 minutes or until the center is set and only slightly jiggles when shaken lightly.

Allow to cool completely then place in the fridge to chill for at least 1 hour before serving. Tart can be made the day before and kept covered and chilled in the fridge. Serve with fresh whipped cream if you’d like.

  Lemon Tart with Rosemary Crust www.happyolks.com

  1. Mariangie

    This is lovely. And it is perfect for the unseasonably warm weather we are having. And thank you for introducing me to another fabulous blog! Have a fantastic Sunday!

    Reply

  2. thelittleloaf

    I never knew what an incredible community there was out there until I started blogging. This tart is the perfect way to celebrate that and I love the sound of the rosemary crust. Absolutely gorgeous.

    Reply

  3. Lisa

    Beautiful pictures—this sounds absolutely amazing!

    Reply

  4. Brian

    What a fabulous recipe! I frequently try to incorporate herbs into pastries. It always seems to give it an added dimension. Another lovely guest post!

    Reply

  5. Shanna

    Beautiful! Jacqui’s site is one of my favs, too. : )

    Reply

  6. Adrienne

    I couldn’t agree more with Jacqui. I love reading the stories behind the recipes almost as much as the recipes themselves. I sometimes wish I could have a coffee and meet the fabulous people behind the blogs. This tart sounds perfect.

    Reply

  7. Becky @ TOHG

    The pictures alone make me want to make this! Mouthwatering!

    Reply

  8. Laurie

    I made this for guests tonight — absolutely delish! Light, refreshing, tart, yummy in every way. Thanks.

    Reply

  9. Punctuation Mark

    This looks delicious… I love rosemary!

    Reply

  10. Amanda Jane

    this is gorgeous!

    Reply

  11. Anna @ the shady pine

    This looks utterly delicious! I’ve also been posting about lemon recipes this week after a recent bounty of lemons.

    Reply

  12. Winnie

    Oh, my. I am head over heels in love with this tart. I adore the rosemary in the crust and the Greek yogurt in the filling. Just beautiful!

    Reply

  13. la domestique

    What a lovely tart! Lemon desserts are my favorite and I like the balance of sweet/tart lemon with a hint of earthy herb in the crust.

    Reply

  14. la domestique

    What a lovely tart! Lemon desserts are my favorite and I like the balance of sweet, tart lemon with a hint of earthy herb in the crust.

    Reply

  15. Amrita

    That tart is just plain beautiful! Just something that sits on the table innocently and yet you cannot turn away without cutting a small (read: pretty big) slice of it!

    Reply

  16. Angela P

    This just came out of the oven… are you sure you can’t eat it before it cools. I might not be able to wait that long.

    Reply

  17. Agathe

    Thanks so much for this delicious reciepe.

    Reply

  18. Amanda @ foodfascinations

    Oh wow. This looks like the most amazing thing ever. Thanks for sharing. I’ll definitely be making this soon.

    Reply

  19. Keri

    I made your fabulous lemon tart over the weekend…and Loved it! Very fresh, very tasty. I have a question though…my crust came out very hard. After a day in the fridge it was nearly impossible to cut through…did I do something wrong?

    Reply

  20. Lemon Tart with Rosemary Crust

    […] I’m sharing this lemon tart with rosemary crust over on Kelsey’s blog, Happyolks. Her blog and writing is one of my favorites, so please go […]

  21. Lemon tart with rosemary crust | drink. eat. play. repeat.

    […] a bit**.  Throw a curve ball…or whatever quip you can think of.  Hence, why I was drawn to this recipe by So Good and […]

  22. frecklelove

    […] keeping with the theme of simplicity this weekend, I went with the lemon tart with rosemary crust (Happyolks.com).  Here is my final product: […]

  23. Lemon Tart with Rosemary Crust « annashortcakes

    […] Filling: (from Happy Yolks) […]

  24. Esther

    This looks fabulous. I would love to try it. But I would also love to print out the recipe. I am wondering if you plan to add a print recipe button.

    Reply

  25. Julie Marques

    It looks so fresh and delectable! Very nice blog site!

    Reply

  26. Things to Make and Do «

    […] how about something tasty for the week – doesn’t this lemon tart look good? […]

  27. kathleen

    Love lemons, have lots of rosemary, excited to use this recipe, thank you

    Reply

  28. Be

    A friend, Allison, made last weekend and brought a slice for me to try at work. AMAZING! She used a touch less sugar and next time would have added more rosemary… Gonna make this weekend. Thank you!

    Reply

  29. Jules

    This tarte looks beautiful, no – perfect! Absolutely perfect.

    Reply

  30. lemon tart with rosemary crust « Mummy, Mrs & Minä

    […] yhtenä iltapäivänä. Kielen napsatessa klikkailin itseni kauniiseen ruokablogiin Happyolks. Sitruuna-rosmariinipiirakkaa spelttijauhoista tehdyllä täysjyväpohjalla ja luonnonjogurttitäytteellä . Tein piirakan heti […]

  31. Lemon Tart with Rosemary Crust. « Ready, Set, Zest

    […] it’s summer I wanted to bake something citrusy and fresh tasting. I found this lemon tart on Happyolks. Instantly I decided it was what I had been searching for. It was such a simple recipe and so easy […]

  32. Riley

    Wow, that looks so good. I’m a sucker for any lemony dessert!

    Reply

  33. Photo of the day: lemon tart with rosemary « daily amuse-bouche

    […] Photo courtesy of happyolks.com Share this:TwitterFacebookLike this:LikeBe the first to like this. « Summer entertaining: […]

  34. Laura

    Yum! Would I be able to substitute AP flour for the spelt? Love rosemary so I thin I might kick that up a notch. Can’t wait to try it!

    Reply

  35. Carole

    I have a ‘cheesecake’ recipe that uses yogurt and cottage cheese. I can’t wait to try this!

    Reply

  36. Jane

    Oh, so good! I made this today and didn’t have any spelt flour so I used 1 c regular unbleached flour and 1/3 c almond flour. I do recommend it, so tasty. I ended up with cracks in the tart…I’m wondering if it was cooked for too long? I cooked it for 28 min.

    Reply

  37. Alison Courtney

    I made this today. My dinner guests and husband all concurred it was delicious! Especially love the zest level of the lemon. Thanks for sharing the recipe!

    Reply

  38. Ali Jefferies

    This tart looks scrumptious! I was so inspired by the beautiful photo that I featured it on my blog (and linked back to you, of course!)

    http://jadorndesigns.com/2012/08/color-me-happy-lemon-yellow/

    Thanks for the inspiration!

    Reply

  39. Ricettesegrete.it » Compleanno nella casa al mare

    […] della Lemon Tarte, che abbiamo trovato partendo da una foto su Pinterest, che ci ha poratato sul Happyolks  e che abbiamo solo un po’ […]

  40. Rosemary Crusted Lemon Tart | Honey, are you eating enough vegetables?

    […] from Happyolks Share this: Pin ItLike this:LikeBe the first to like this. Tags: creamy, Lemon, rosemary, summer, […]

  41. Tasha

    Great recipe! I made it w/ homemade Kefir cheese (strained kefir)… EXTRA tangy, healthy and soooo refreshing. Makes a terrific brunch food!

    Reply

  42. Vanessa

    WOW, what a combination of ingredients! Wish I had such good original ideas.

    Reply

  43. Sunday Pie | Small Town, Big World

    […] have found you a lovely little lemon pie. (Via the blog Happy Yolks.)  An easy pie to make, with only a few ingredients.  The lemon and greek yoghurt have a nice […]

  44. Margo, Thrift at Home

    I LOVE this idea and I want to make this tart. I absolutely adore rosemary with sweet things (rosemary raisin scones are my current crush).
    Can I use regular whole wheat flour instead of the spelt flour? Thanks.

    Reply

  45. 19 | Ophelia & Jones

    […] birthday cake […]

  46. Handmade Wedding

    […] credits: envelope liners, lemon tart, wildflower bouquet, wooden cake toppers, yarn and embroidery hoop decor, succulents in vintage […]

  47. TAKE NOTE | gad•a•bout

    […] will find the full spread in the August issue of Architectural Digest  •   I can just see this lemon tart sitting on a beach house counter top. It would be served after a long day in the sun and I would […]

  48. » Creamy Lemon Tart with Rosemary Crust

    […] Recipe originally from Happy Yolks […]

  49. angelesruizdana

    delicioso

    Reply

  50. angelesruizdana

    really good

    Reply

  51. Les recettes qui me font rêver #2 | Trendy Mood

    […] Cette tarte au citron crémeuse a l'air d'être une tuerie ! La recettes en anglais chez Happyolks […]

  52. Lauren

    This sounds so good! I made it for my friends who are having my husband and I over for dinner.
    Do you know how to prevent the tart from cracking on top?

    Reply

  53. Lemon Tart » borrowed-light.com

    […] but distinct flavour of rosemary in the pastry really, really worked. We followed the recipe from Happyolks and it worked fabulously. We have copied and pasted the recipe below (images by […]

  54. Summer Eats | HER NAME IS GRACE

    […] my mom decided we needed to revisit a recipe I discovered on Happyolks about a year ago for a Lemon Tart with Rosemary Crust. It is delicious, especially if you are a tart-citrus lover like me and my momma; it’s made […]

  55. Lemon tart with rosemary spelt crust | One Tough CookieOne Tough Cookie

    […] recipe comes from Good Things Grow, via Happyolks. My only adaptation was to double the amount of […]

  56. Lemon Tart in Rosemary Crust | Cucina Aromatica

    […] Recipe originally from Happy Yolks […]

  57. Sarah

    Excellent! I cooked it for 26 minutes in a fan forced oven and it came out perfectly with no cracks. This is a great recipe and a much healthier alternative to traditional lemon tarts.

    Reply

  58. Lately | A Full PlateA Full Plate

    […] us and she and their dog Barkley played like crazy while we feasted. My contribution was a homemade lemon tart with a rosemary crust that was made with greek yogurt. I over worked the dough a bit and the crust was chewy, but it was […]

  59. Kashana

    I was a bit lazy and used store bought mini graham cracker shells. Also I substituted cane sugar with truvia in the filling and it came out wonderful, my family loved it. Thank you for this recipe! I definitely want to try again with your homemade crust recipe.

    Reply

  60. Fabulous Friday Links | Polka Dots and Pastries

    […] I need some cool tart pans like: THIS or THIS. […]

  61. Minnie

    I have made this twice now and it is divine!! Substituted whole rye for the spelt as I had none. It comes together so quickly and is so refreshing. Not to mention all the healthy ingredients! Love it!

    Reply

  62. Celebrating June Dairy Month: Week 4 | Brown Bird Designs Quilts

    […] couldn’t wait to make this recipe. It is on the cutest blog: Happy Yolks. Wanting Vale to be able to eat it I made a few changes. First I substituted the sugar for Truvia. […]

  63. Marie

    I made this for a fourth of July Party and it was great! I have never tried to make a tart before and was surprised/pleased that it came out so well. I particularly loved the crust, if I were to use the recipe here for cookies how long do you think I should cook them? Thanks!

    Reply

  64. rebecca

    love it

    Reply

  65. spoontangkitchen

    this is the most beautiful tart.

    Reply

  66. Maggie

    Made this today. It’s cooling right now. Is it normal for the top to crack a bit?

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>