Lemon Honey Tart With Salted Cardamom Shortbread Crust

January 2013

How do you conclude a winter dinner menu inspired by cardamom?

Lemon Shortbread Tart

With a burst of tart lemon and a salty, cardamom-spiced, shortbread crust! Add a lemony fleur for a touch of décor!

Lemon Shortbread Tart 02

In addition to concluding a dinner party, this tart taught me an inconsequential lesson about over baking citrus tarts. I say “inconsequential” and not “utter failure” because I still enjoyed every bite of my slice, and I felt confident enough to share this with friends. See how my version, though decorated with care, is just a little too cracked? I traced these cracks back to the recipe and realized I should have removed the tart earlier, when the lemony center still appeared very gel or liquid like. Had I done that, the tart would have continued to set with the residual heat. Now I know for the next time, and fortunately, you can do as I say and not as I did!

Lemon Honey Tart With Salted Cardamom Shortbread Crust
(plus Snap & Maple Whipped Cream)
Adapted from Bon Appétit

Special Equipment
9-inch-diameter springform pan

Crust Ingredients

Olive oil for pan
1 3/4 cups whole-wheat pastry flour
2 Tablespoons cornstarch
1 1/4 teaspoons kosher salt
1 teaspoon cardamom

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
2/3 cup raw cane sugar
1 teaspoon pure almond extract

Filling Ingredients

1 Meyer lemon or thin-skinned regular lemon

1 cup raw sugar
3 Tablespoons honey
1 Tablespoon finely grated lemon zest

3 large eggs (local/free-range)
2 large egg yolks

1/4 cup whole-wheat pastry flour
2 teaspoons cornstarch
1/4 teaspoon kosher salt

2/3 cup fresh lemon juice, preferably Meyer lemon

For the Crust

Coat springform pan with olive oil.

Whisk flour, cornstarch, salt and cardamom in a small bowl; set aside.

Place butter, raw sugar and almond extract in a food processor. Pulse until mixture is smooth.

Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely).

Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2 inches up sides of pan.

Do Ahead: Crust can be prepared 1 day ahead. Cover and chill.

For the Filling & Assembly

Slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding).

Mix sugar, honey, and lemon zest in a medium bowl.

Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes.

Do Ahead: Lemon slice mixture can be made 1 day ahead. Cover and chill.

Place rack in upper third of oven; preheat to 325°.

Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.

When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend.

Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine.

Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.

Reduce oven temperature to 300°. Pour filling into hot crust.

Bake until filling is set and slightly puffed around edges, 25-30 minutes.

Transfer pan to a wire rack; let cool completely.

Chill for at least 4 hours, then unmold. Serve cold with Snap whipped cream (recipe below).

Do Ahead: Tart can be made 2 days ahead. Cover and keep chilled.

Snap Whipped Cream


1 cup organic heavy cream
1-2 Tablespoons pure maple syrup, to taste
1 Tablespoon pure vanilla extract
2-3 Tablespoons Art in the Age Snap Liquor, to taste


In a chilled bowl, use an electric mixer (with chilled blades), to beat heavy cream until soft peaks form. Add the remaining ingredients, and continue to beat until stiff peaks form. Keep chilled until ready to serve.

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