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TART - Lemon Tart
Nb persons: 6
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| Lemon Tart For a simple variation, lime or orange juice can be used in place of all or some of the lemon juice. INGREDIENTS Sweet Pastry Dough (see recipe) For Lemon Filling: | |
| 1/3 cup | unsalted butter, melted |
| 1 tablespoon | grated lemon peel |
| 1/2 cup | fresh lemon juice |
| 4 large | eggs |
| 1 1/4 cups | sugar |
| For Lemon Garnish: | |
| 1/2 cup | sugar |
| 1/2 cup | water |
| 3 paper-thin slices of lemon Sweet Pastry Dough Makes enough dough for one 10-inch tart shell Will keep in the refrigerator for up to 2 weeks. | |
| 1/2 cup plus 1 tablespoon | unsalted butter, room temperature, cut into pieces |
| 1/2 cup | confectioners' sugar, sifted |
| 1 large | egg |
| 2 cups | all-purpose flour |
| 1/8 teaspoon | baking powder |
DIRECTIONS
In a bowl, combine the butter and sugar. Using an electric mixer set on low speed, beat until smooth, about 3 minutes.
Add the egg and beat until creamy. Using a rubber spatula, fold in the flour and baking powder just until incorporated. Then beat with the electric mixer set on low speed until the dough is evenly mixed and clings together, 2-3 minutes.
Shape the dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 2 hours or as long as 2 weeks. Bring to room temperature before using, then use as directed in individual recipes.
DIRECTIONS
FOR THE SWEET PASTRY DOUGH: Preheat an oven to 400 degrees. Butter a 10-inch-diameter tart pan with a removable bottom. On a lightly floured work surface, roll out the dough into a 12 inch-diameter round and 1/8-inch thick. Drape the dough over the rolling pin and transfer it to the prepared tart pan. Unwrap the dough from the pin and press it gently into the pan. Trim the pastry even with the pan rim.
Line the pastry-lined pan with parchment paper and add pie weights or dried beans. Bake until the pastry is half-cooked, about 15 minutes. Remove the pie weights and waxed paper.
FOR THE LEMON FILLING: Meanwhile, whisk the lemon juice, eggs, lemon zest and 1 1/4 cups of the sugar in a large bowl to blend. Stir in the melted butter. Pour the lemon mixture into the warm tart crust. Return it to the oven and bake until the filling is set and the crust is golden brown, about 20 minutes. Transfer the tart to a rack. Cool completely.
FOR THE LEMON GARNISH: In a small saucepan over medium-high heat, combine the sugar and water. Bring to a boil, stirring constantly to dissolve the sugar. Add the reserved lemon slices, reduce the heat to low, and simmer until tender, about 10 minutes. Remove the pan from the heat and set aside. Remove the lemon slices from the sugar-water mixture, shaking briefly to remove any excess liquid, and place on a plate.
TO SERVE THE TART: Remove pan sides from tart. Transfer the tart to a serving plate. Arrange lemon slices in an overlapping pattern atop the center of the tart and serve at room temperature.
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