Walnut-Lemon Tart
Desserts:
Walnut-Lemon Tart
from From Portland's Palate...
A Collection of Recipes from the City of Roses
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INGREDIENTS FOR CRUST:
1 cup all-purpose flour
6 tablespoons butter, chilled and cut into 6 equal pieces
2 tablespoons granulated sugar
1 egg yolk
1 tablespoon cold water
1/8 teaspoon salt
INGREDIENTS FOR FILLING:
3/4 cup light corn syrup
6 tablespoons butter
1/2 cup brown sugar, firmly packed
2 tablespoons all-purpose flour
3 eggs
1/4 cup freshly-squeezed lemon juice
2-1/2 teaspoons lemon rind, grated
1-1/2 cups walnuts, coarsely chopped
Zest of lemon
Whipped cream for garnish
TO PREPARE THE CRUST:
In a food processor with metal blade in place, combine flour,
butter, sugar, yolk, water and salt. Process for 5 seconds,
turning machine on and off rapidly. Continue processing until a
ball of dough forms on the blade. Chill dough for several hours
until firm.
Roll out and fit into a 9-inch tart pan. Line tart pastry with
foil and fill with dried beans or metal pastry weights.
Preheat oven to 375 degrees.
Partially bake in a 375-degree oven for 5 to 6 minutes. Remove
the weights and foil and continue baking for 2 or 3 minutes
more, until shell is starting to color and just beginning to
shrink from sides of pan.
Remove from oven and set aside.
TO PREPARE THE FILLING:
In a large bowl, combine corn syrup, butter, sugar and flour.
Add eggs, lemon juice and lemon rind. Mix until smooth. Stir
in nuts and pour mixture into crust.
Bake at 375 degrees for 40 minutes, then remove from oven. The
filling will not be completely set. Cool on a rack for 20
minutes.
Just before serving, use a lemon zester to cut strips of lemon
rind. Sprinkle on tart. Decorate with whipped cream.
SERVES 8 to 10
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Copyright 1992 The Junior League of Portland, Oregon, Inc. All
rights reserved.
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