Anyone who samples this sunny lemon tart can tell you that appearances don’t deceive: The dessert tastes every bit as bright and springlike as it looks. Egg yolks, sugar, and freshly squeezed lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest and fresh sage. Before it is chilled to set, crème fraîche is dolloped over the curd filling and teased into a swirling pattern with a wooden skewer.

　　

Ingredients

makes one 9-inch tart

　　

For the Crust

2 1/4 cups all-purpose flour, plus more for dusting

　　3/4 cup coarse yellow cornmeal, preferably stone-ground

　　3 tablespoons sugar

　　1 tablespoon plus 1 teaspoon finely chopped fresh sage leaves

　　1 1/2 teaspoons salt

　　1/2 teaspoon finely grated lemon zest

　　3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces

　　3 large egg yolks

　　1/4 cup plus 1 tablespoon ice water

　　

For the Filling

1/4 teaspoon unflavored powdered gelatin

　　1 tablespoon water

　　6 large egg yolks

　　1 cup sugar

　　1/4 teaspoon salt

　　1/2 cup fresh lemon juice

　　1/2 cup (1 stick) unsalted butter, cut into tablespoons

　　3 tablespoons crème fraîche

　　

Step 1

Make the crust: Pulse flour, cornmeal, sugar, sage, salt, and zest in a food processor until combined. Add butter; pulse just until mixture resembles coarse meal. Whisk together egg yolks and ice water in a small bowl. Drizzle egg mixture evenly over flour mixture, and pulse just until dough holds together. Divide dough in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 1 hour or up to 2 days.

　　

Step 2

On a lightly floured surface, roll out 1 disk of dough to an 11-inch round. Gently press into a 9-inch tart pan with a removable bottom; trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes. Reserve remaining dough for another use (it can be frozen up to 3 months; thaw in refrigerator before using).

　　

Step 3

Preheat oven to 375°F. Pierce bottom of shell all over with a fork. Bake until golden brown, about 25 minutes. Let cool.

　　

Step 4

Make the filling: In a small bowl, sprinkle gelatin over the water, and let stand until softened, about 5 minutes. Prepare an ice-water bath.

　　

Step 5

Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over (not in) a pan of simmering water, and whisk constantly until mixture has thickened. Whisk in softened gelatin. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Place bowl with yolk mixture over ice bath, and stir until slightly thickened, about 2 minutes.

　　

Step 6

Pour curd into crust; smooth top. Dollop small spoonfuls of crème fraîche all over top. Using a wooden skewer or the tip of a knife, swirl crème fraîche into curd to create a marbleized pattern. Refrigerate until set, 2 hours, or, wrapped in plastic, up to 1 day.

　　Martha Stewart's New Pies and Tarts