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Lemon-Ginger Crumble Tarts

2023-02-20 - Written by: Emily J. Miller

Dessert Tart Citrus

Lemon-Ginger Crumble Tarts

A twist on the classic apple crumble, these lemon-ginger crumble tarts are perfect for spring.

Lemon-Ginger Crumble Tarts

Description

A refreshing and tangy dessert that combines the sweetness of lemon with the spiciness of ginger. These individual-sized crumble tarts are a delightful twist on the classic apple crumble, perfect for spring.

Ingredients

For the Pastry Dough

  • 1 cup (200g) all-purpose flour
  • 1/4 cup (50g) confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, chilled and cut into small pieces
  • 1 egg, beaten
  • 1 tablespoon lemon juice

For the Filling

  • 1 large lemon, peeled and grated (about 2 tablespoons)
  • 1-inch piece of fresh ginger, peeled and grated (about 1 tablespoon)
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter, melted

For the Crumble Topping

  • 1 cup (120g) rolled oats
  • 1/2 cup (60g) brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup (55g) cold unsalted butter, cut into small pieces

Instructions

Make the Pastry Dough

  1. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
  2. Add the cold butter to the dry ingredients; use your fingers or a pastry blender to work it into a crumbly mixture.
  3. Beat in the egg and lemon juice until the dough comes together.
  4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Make the Filling

  1. In a small bowl, whisk together grated lemon and ginger.
  2. Add the granulated sugar, cornstarch, and melted butter to the bowl; whisk until smooth.

Assemble and Bake the Tarts

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch (3mm).
  3. Use a cookie cutter or the rim of a glass to cut out circles of dough. You should get about 6-8 circles.
  4. Spoon a small amount of the lemon-ginger filling onto one half of each circle, leaving a 1/2-inch border around the edges.
  5. Fold the other half of the pastry over the filling and press the edges together to seal the tarts.
  6. Brush the tops with egg wash and sprinkle with granulated sugar.
  7. Bake for 20-25 minutes or until the pastry is golden brown.

Make the Crumble Topping

  1. In a small bowl, mix together oats, brown sugar, salt, and cold butter until crumbly.
  2. Set aside to use as the topping for the baked tarts.

Serve and Enjoy!

  1. Allow the tarts to cool on a wire rack for at least 10 minutes before serving.
  2. Top each tart with a generous helping of the lemon-ginger crumble mixture and serve warm.