Well, this lemon tart reminded me a lot of the spoon dessert “Anthos” from Chios. Easy and quick, gluten-free and lactose-free...
Wash the lemons well from the outside. If we do not know if they are wax free outside, it is good to scrape their outer surface with a knife.
Cut the lemons into very thin slices. The easiest way I found was with a mandoline. Clean the slices from the pits and ends of the lemon. We keep only the nice cut slices which make us almost 1 1/2 lemons. If your lemons are too big, then cut only one.
NOTE: since many people may not like that bitter sweetness that whole lemons have, I suggest removing the peels if desired to make them sweeter.
In a large glass jar or airtight container, but spoons of sugar, then lemon slices seriatim and when the lemon slices are finished, pour the rest of the sugar on top and close the jar with the lid well. I preferred the glass jar to see the process without opened.
Shake it from time to time without opening it. Having it in a glass jar, on our counter, helps to remember it and shake it every time to see it. The original recipe says to stay overnight, somewhere else I read for 1 day but I leave it for 2 days so that the sugar melts well and becomes almost like a syrup.
When the lemon and sugar are ready, make our tart after we have already defrosted our puff pastry according to the instructions on the box.
Preheat the oven to 165°C/330°F.
Butter a baking tray or fireproof dish for tarts. The size of the puff pastry is approximately 24X25 cm / 9 ½” - 10” inches, so we want our baking dish to be approximately this size. I used the cake pan with grips because I had an accident with my tart dish. Of course, this helped me to tell you that you don't need a special utensil after all. Also, check if your cake pan closes well, otherwise put a parchment paper so that the filling does not overflow as it bakes.
Spread the puff pastry well on the bottom of the cake pan and try to have a height of around 1cm/ ½” inch on the sides (tip: the width of your pinkie finger is about 1 centimeter). Remove what is left over and add it where it did not reach this centimetre, as you see in the photo. (The truth is that in a square pan it will be easier)
Pierce our puff pastry in several places with a fork.
Put a sheet of parchment paper on top and add chickpeas or rice inside that act as a weight and does not let dough to rise.
Place it in the oven to cook for about 20 minutes.
Remove the parchment paper with the "baking weights" (chickpeas or rice) and bake for another 5 minutes.
Beat the 3 small eggs and pour them into the jar with the lemon slices. Close the lid again and shake it so that everything is well mixed together.
Empty the entire contents of the jar into our half-baked puff pastry, fit the lemon slices so that they cover almost the entire surface and bake it for another 15 minutes.
When it is cooked, take it out of the oven and let it come to room temperature to serve it.
Servings 0