Sage & Lemon Tart

Sage Lemon Tart

This beautiful tart came to save the day on Easter after I managed to ruin not one, but two batches of Easter Sunday cinnamon rolls. I just love the bright color of the filling in this tart! It looks so cheerful and happy.

Sage Lemon Tart

It was a little dreary Easter weekend but this dessert managed to save the day 🙂 I used a coupon from Bed, Bath and Beyond to actually get a tart pan that’s the right size after using a giant 10 inch pie plate for months.

It’s a very simple dish. A tart dough made with sage and cornmeal and filled with lemon curd. The curd has some gelatin so it sets. It tasted amazing but I couldn’t really taste the sage.

Sage Lemon Tart

Sage & Lemon Tart

Sage & Lemon Tart



2 1/2 cups AP flour

3/4 cup cornmeal

3 tbs sugar

1 tbs sage

1 1/2 tsp salt

1/2 tsp lemon zest

1 1/2 sticks cold unsalted butter, cut into cubes

3 egg yolks

1/4 cup + 1 tbs ice water


1/4 tsp powdered unflavored gelatin

1 tbs water

6 egg yolks

1 cup sugar

1/4 tsp salt

1/2 cup fresh lemon juice

1 stick unsalted butter, cut into cubes


  1. Make the crust. In a food processor pulse the flour, cornmeal, sugar, sage and salt. Add in the butter and pulse until the mixture resembles crumbs. In a small bowl whisk together the ice water and egg yolks. Drizzle over the flour mixture and pulse until a dough forms. Split in half and shape two discs and refrigerate for 1 hour.
  2. On a lightly floured surface roll out one of the discs into an 11 inch circle. Press into a 9 inch tart pan and trim the excess dough from the rim. Save the other round of dough for another tart.
  3. Refrigerate for 30 minutes. Preheat the oven to 375 F and pierce the shell with a fork a few times. Bake for 25 minutes until golden brown. Set aside to cool.
  4. Make the filling. In a small bowl sprinkle the gelatin over the water and leave for 5 minutes. Prepare an ice water bath.
  5. In a glass bowl of a pan of simmering water whisk the egg yolks, sugar and salt. Add in the lemon juice and whisk continuously until the mixture has thickened. Remove from the heat. Whisk in the gelatin and the butter one cube at a time until smooth.
  6. Place the bowl in the ice water both and stir for 2 minutes until thickened further. Pour the curd into the shell and refrigerate for 2 hours until set. Top with fruit before serving.

adapted from Martha Stewart Pies & Tarts

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