How to make Lemon Tartolet? There are also 6 comments to give you an idea. Recipe tricks, thousands of recipes and more... Türk lemon cream, lemon recipes, lemon tart, tart dough, tips for making tarts, tartolet, tartolet recipe, tartolet making, Desserts

Lemon Tartolet

Release Date: 04-03-2011
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Tartolet is the form of tart dough shaped and baked in tiny tartolet molds. In other words, those who prepare this dough at home can prepare a large tart in a tart mold instead of dealing with it one by one.

tartlet making

Lemon Tartolets are one of the recipes we prepared at Delicatessen Sweet Love Workshop. The dough is the same as the orange tart dough, the only change is the lemon cream we prepared and this time the tartolet is cooked together with the cream.

Let me write down the tricks I repeated in the first recipe here. Tartolet dough has some subtleties. The first is definitely not to use leavening agents such as baking powder or baking soda, because the tart dough needs to be thin. Another issue is that the butter to be used should be cold so that the dough is not heavy. If the dough gets hot during kneading, it must be rested in the refrigerator. This makes it easier to open and shape.

Finally, after you roll out the dough for your tartlets and lay them on the tart mold or tray, you can remove the excess dough with a knife so that it is as smooth as in the photo.

Ingredients for Lemon Tartolet Recipe

Tartolet Dough :

  • 300 gr. Fame
  • 1 pieces of eggs
  • 150 gr. Butter
  • 150 gr. powdered sugar
  • 60 gr. almond powder

Drink with lemon:

  • 3 pieces of eggs
  • Juice of 2 lemons
  • rind of 1 lemon
  • 135 gr. candy
  • 45 gr. margarine or butter

How to Make Lemon Tartolet Recipe?

  1. Rub the cold and cubed butter into 300 g flour with fingertips. Add powdered sugar, almond powder and continue kneading.
  2. Before the butter gets too hot, take the dough out onto the counter and break an egg in the middle.
  3. Knead the dough together and let it rest in the refrigerator for at least 30 minutes.
  4. Thoroughly grease the tartlet molds or the mini tart tray with butter. Roll out the dough and lay it in the mold as thinly as possible (as seen in the top photo).
  5. For the lemon stuffing, take the eggs in a deep whisk and whisk until slightly fluffy.
  6. Add the lemon juice, lemon zest, sugar to the eggs and whisk until the sugar dissolves. Finally, add the melted oil to the inner mortar and mix for 1 more minute.
  7. Divide the inner mortar into the molds and bake in the oven preheated to 180 degrees for 25-30 minutes. Take it out of the oven and let it cool.
  8. Carefully remove your cooled tartlets from the mold. Garnish with lemon zest and powdered sugar and serve.
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"Lemon Tartolet6 comments for ”

  • On June 24, 2014 at 17:34 PM

    Hello, I wonder how many cm. is the tart dough for the mold. Would it be sufficient to reduce the size of the 22 cm mold by half? thanks

    • On June 24, 2014 at 18:25 PM

      Hello, Sevil, I do not recommend you to play with the size, you can keep the excess in the refrigerator for a while in an airtight way. You can evaluate the remaining dough in a different way. love.

  • On June 23, 2014 at 22:47 PM

    Well done, if this measurement is to be made with a single mold, how many cm is ideal. And if I cut it in half, will it fit 22 cm? Thank you from now.

    • On June 24, 2014 at 13:50 PM

      28-30 may be appropriate, but I recommend making it in the form of tartlets. Yours sincerely

  • March 04, 2011 at 14:32

    I love the mustard colored plate you serve. May I ask where you got it from?

    • March 04, 2011 at 22:08

      Hello Ms. Elif, this is a dessert we made in your delicatessen, so unfortunately the plate does not belong to me :(


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