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Here's the Lemon Tart recipe I promised my Macy's cooking school attendees. If you have any questions or problems, please don't hesitate to call me. I hope the metric measurements aren't too big of a problem but if you can become accustomed to them you'll find they are much more accurate.
Tart Shell Dough
Makes enough for approx. 2 shells with some leftover for cookies or whatever! Can also be frozen for use at a later date.
Place in mixer bowl and cream with paddle attachment until well mixed:
150 grams unsalted butter
125 grams granulated sugar
add vanilla to taste.
Gradually mix in:
125 grams finely ground almonds (food processor)
1/2 Kilo all purpose flour
Add 2 whole eggs and beat just until everything comes together.
Turn out onto very lightly floured board and knead briefly, just to smooth out. Form into a log, wrap in plastic and refrigerate for a day or so. When ready to make tart shell, cut off a little more than 1/3 of the log. Knead just to make pliable. On floured board, roll into circle to fit your tart pan. I usually use 9 inch pans but you can use any size. Fit dough into pan and trim sides even with pan. Prick the dough several times with a fork or docker. For lemon tart, you will need to completely pre-bake the shell. Line the dough with a circle of parchment paper and weigh down with pie weights (or raw beans or uncooked rice). Bake 15 minutes or so at 350 degrees. Remove the paper and weights. Brush shell with some beaten whole egg. Continue baking until golden and completely cooked. Cool. As I mentioned, this dough makes a great cookie! Just slice off of the log and bake at 350 degrees 10 minutes or so. Can be 1/2 dipped in chocolate.
Lemon Curd
Makes enough for approx. 2 9-inch tarts. Or you can cut recipe in half. Or you can use leftover mix for other things like cake fillings, mini tartlets, spread for toast (yum!)
6 good sized juicy lemons, zested and juiced
6 whole eggs
5 egg yolks
450 grams granulated sugar
250 grams soft unsalted butter
To remove the zest from the lemons, use a citrus zester, grater, or plane. Be careful to use only the yellow, not all the way into the bitter white part of the lemon. Then juice the lemons.
In a mixing bowl, place the lemon juice, zest, eggs, yolks and the sugar. Whisk well and place bowl over simmering water. Whisk constantly until mixture is thick (20 minutes?) May take more or less time depending on how hot the water is. When thick, remove from heat and whisk in butter. Pour into tart shell. Top may be torched to get that nice browned look. Refrigerate overnight or for a day. May be glazed with thinned apricot jam (or not). Beautiful with raspberries or any berry combination.
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