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Easter: Lemon Tart with Walnut Crust

Source of Recipe


From "Cooking New American"






List of Ingredients



• 1/2 cup chopped walnuts, toasted lightly in a dry skillet
  
• 12 Tbsp (1-1/2 sticks) butter, slightly softened
  
• 1/2 cup confectioners' sugar
  
• 5 large eggs (divided use)
  
• 1-3/4 cups flour
  
• 1 cup sugar
  
• 1/2 cup plus 2 Tbsp fresh lemon juice (2 or 3 lemons)
  
• 1/2 cup heavy cream
  






Instructions



1. Grind the walnuts to a fine grind in a food processor. Using an electric mixer with the paddle attachment, beat the butter and confectioners' sugar at high speed until light and fluffy. Add one of the eggs; mix to combine. Lower the speed to slow and add the flour, mixing until barely combined. Add the walnuts and continue mixing, scraping the sides of the bowl, until the dough comes together.
   
   
2. Divide the dough. Wrap the half you'll be using in plastic wrap and refrigerate for at least 2 hours or overnight, and wrap and freeze the other for future use.
   
   
3. Heat the oven to 400° F. Lightly oil a 9½-inch tart pan. On a lightly floured surface, roll the dough into a round about 1/8-inch thick. Arrange it in the pan, trimming to fit. Line the crust with foil or parchment and weight with beans or pie weights. Bake until the edge is light golden brown, about 20 minutes. Carefully remove the beans and foil and bake until the bottom is dry and light brown, about another 5 minutes. Cool to room temperature.
   
   
4. Heat the oven to 350° F. In a medium bowl, whisk the 4 remaining eggs. Add the sugar, lemon juice and cream, and whisk until just combined. Strain the mixture through a fine strainer and pour into the prepared pie crust.
   
   
5. Reduce the oven temperature to 325° F. Bake the tart until the filling is set, 25 to 30 minutes. Cool at room temperature. Serve at room temperature or chilled.
   
   Makes one 9½-inch tart
   Serves 8
   
   






Final Comments


Recipe makes enough pastry for 2 tarts; plan to wrap and freeze one. It will keep up to 3 months.