Celebrate Spring with this easy and delicious Asparagus Lemon Tartlete Recipe. A butter crunchy crust with a creamy fresh lemon filling topped off with fresh spears of asparagus.
I love recipes that are easy to pull together, taste delicious and you just know your family will love. This Asparagus Lemon Tartlete recipe is all those things and the perfect way to use those spring asparagus spears. When I started my first vegetable garden, I chose to spot based on where the previous owners had put in asparagus. I had never seen what asparagus looks like growing in a garden. Now you probably think… it looks like asparagus, duh. Yes, you would be right, but once spring has passed asparagus the old rule of thumb is to harvest until the diameter of the spear decreases to the size of a pencil. Then it is time to stop harvesting and let them grow, gaining strength for next spring. Which means it grows to a 4-5’ tall and is this ferny looking grass. Appearing nothing like the asparagus you see in the grocery store. Why in the world am I telling you this? Its asparagus season, and it is the best time of year to eat the stuff, asparagus is on of my favorite veggies, and this time of year it is tender and packed full of flavor. These little tarts are the perfect way to use the healthy delicious veggie. Served with a salad out on the patio, to enjoy the beautiful spring weather is a great way to bring the family together. You can make the crust a few days before or freeze it up to a month in advance, cutting down on prep work on the day you plan on serving.
Asparagus Lemon Tartlete
Pate Brisee: complete post with how to video click (here)
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1 cup 2 sticks unsalted butter, chilled and cut into small pieces
- ¼ to ½ cup ice cold water
- 2 cups fresh ricotta
- 2 tablespoons heavy cream
- 2 eggs lightly beaten
- zest of 1 lemon
- ¼ cup Parmesan cheese+ more to sprinkle
- salt & pepper to taste
- 6 spears pencil asparagus cut into thirds
- olive oil to drizzle
- In the bowl of a food processor, combine flour, sugar and salt; pulse to combine.
- Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
- With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.
- Do not process more than 30 seconds.
- Turn out onto a lightly floured surface and knead into a disc.
- Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat the oven to 400°F.
- Remove pastry from the fridge and roll out.
- Cut the dough into circles sized to fit individual tart pans.
- Line the pans with the dough and prick the bottoms.
- Bake for 5 minutes.
- To make the filling, place the ricotta, cream, eggs, and lemon zest in a bowl and whisk together.
- Add the Parmesan and combine.
- Season with salt and pepper.
- Remove the tart shells from the oven and divide the custard filling between them.
- Top with the asparagus.
- Bake for 10 minutes until set.
- Remove from the oven and sprinkle with Parmesan.
- Finish with a drizzle of olive oil.
Another gorgeous Spring Brunch Recipe for you: