Lemon Tart with Rosemary Crust

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This tart is amazing. The lemon is so fresh and the rosemary compliments it perfectly. I’ve made this tart a few times and every time it’s been a hit. The best part? It’s healthier than the normal tart. It’s made with Greek yogurt and spelt flour and there’s less sugar than most pies and tarts I’ve made.

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For the crust:

1 1/3 cup spelt flour

3 tablespoons cane sugar

1 tablespoon fresh rosemary, chopped

Pinch of salt

1/3 cup cold butter, cubed

1-2 tablespoon ice water

 For the filling:

1 cup plain Greek yogurt

½ cup cane sugar

2 eggs

½ cup fresh lemon juice

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Preheat the oven to 350F.

Place the flour, sugar, rosemary and salt in the bowl of a food processor and pulse a few times. Add the butter until little pea sized bits start to form. Add in ice water, starting with just 1 tablespoon. Pulse a few more times and check the dough to see if it holds together when pressed. If it doesn’t, add the other tablespoon of water.

Dump the dough into a prepared tart pan (I used 9×9). Starting from the center, work your way out of the sides by pressing dough firmly into the pan. Make sure you press it up along the sides evenly. Set aside until you are ready for the filling.

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For the filling, place the yogurt and sugar in a bowl and whisk until thoroughly combined. Whisk eggs, one at a time, them add the lemon juice. Whisk until smooth and everything is evenly combined.

Pour the filling into the crust and bake in the oven for 25-30 minutes or until the center is set and only slightly jiggles when shaken lightly.

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Allow to cool completely then place in the fridge to chill for at least an hour before serving.

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