Rustic Honey-Sweetened Lemon Tart


Over the years I have shared numerous, modestly mediocre looking pies and desserts. I have never lied about my distaste for pie making, and I can’t say I truly hate making them, but piddly dishes are just not my favorite. I can admit that my pies and desserts are not works of art, but these humble “rustic” (Yes rustic, Cat likes that word.) desserts are home style creations that I’ve lovingly crafted for my family.


I have been known to make some really creative cakes, and I have had years where I have prepared an endless bounty of holiday cookies, and although it is rare, every now and then I pull off not so awful looking goodies. I know how to make a great deal of sweet treats, but that doesn’t mean I’m a huge fan of doing it.


This tart I am quite proud of. It isn’t uber glamorous, but it really wasn’t an awful pain to make. That has to count for something right? Although desserts are obviously not the most nutrient dense foods, every kid appreciates some excess sugar. This golden yellow, sunshine-y tart is not quite a super food, but it is a sweet-treat makeover that is honestly better than any “normal” lemon tart I have had. This rustic honey sweetened lemon tart is a delightfully bold and wholesome variation of a family favorite. The lemon curd is subtly sweetened with honey, and it is pleasingly fresh and perfectly vibrant. The buttery, rich crust has just a smidgen of whole wheat for a bit of added nutrition, but it also adds a nutty flavor that is somewhat unexpected. Serve this lovely tart with gently sweetened thick yogurt or creme fraiche and garnish with plenty of fresh berries if you have them on hand.


Rustic Honey-Sweetened Lemon Tart

I used a standard, every day, regular pie plate and tried to make my crust look not-so-ugly. I had a tart pan at one point but I never used it. If you happen to have a fluted tart pan or even individual pie pans, feel free to fancy up this recipe and use them.

Wicked Good Pastry Crust (With Sprouted Wheat)

Honey Sweetened Lemon Curd Filling

Garnish- Sweetened thick yogurt, creme fraiche or whipped cream. Fresh Berries & Lemon Zest

  1. In a bowl combine flours and salt. Whisk to remove any clumps.
  2. Add chilled, cubed butter to the flour and crumble the butter into the flour mixture until it resembles wet, gritty sand. You can use a fork to smash larger clumps of butter or use your finger tips for the best results. (avoid using the palms of your hands because they are warmer and will melt the butter.)
  3. Add 1/4 cup of cold water to the gritty flour mixture and stir together, more if necessary. Add only enough water to bring the dough together.
  4. Once the dough sticks together and can be formed into a ball, shape it into a flat disc. Wrap tightly in plastic wrap or parchment and refrigerate for at least 20 minutes.
  5. Roll chilled dough out onto a lightly floured surface. Roll your rolling pin outwards in each direction “North, East, South, and West” in the order until your dough is roughly the size of your pan. (rolling outwards in a systematic way helps maintain a circle shape.)
  6. Gently transfer your dough to your pan and press it into shape. If you are using a tart pan the dough should be pressed into the crimped edges. For a pie plate you will want to roll the rim of the dough under and crimp the edges using a fork or your fingers. (Press the ridge of the dough on one side with two fingers, and press into the dough from the opposite side using one finger to crimp zig zags into your crust)
  7. Refrigerate for 10-15 minutes.
  8. Prick the bottom and sides of the crusts surface with a fork.
  9. Bake crust at 400 degrees F for 15 minutes or until golden. (If you have pie weights or beans you can place them into the shell to prevent your crust from shrinking)
  10. Prepare your lemon curd as directed in the Honey Sweetened Lemon Curd Recipe.
  11. While the curd is still hot slowly add gelatin while whisking. Whisk thoroughly and vigorously to prevent lumps.
  12. Pour hot filling into a slightly cooled crust, refrigerate until set.

Crust Variations- Try using Masa Harina instead of sprouted or whole wheat flour for a pop of corn meal crunch and sweetness. For those who are gluten and grain free, use your favorite Almond Flour tart crust recipe.