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Lemon Custard Tart
List of Ingredients
1 cup sugar
1/2 cup (1 stick) unsalted butter
7 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
3 large eggs
Pastry
1 1/4 cups all purpose flour
Pinch of salt
1/2 cup (1 strick) chilled unsalted
butter, cut into pieces
2 tablespoons ice water
3/4 cup chilled whipping cream, lightly sweetened, whipped
Candied violets (optional)
Recipe
FOR FILLING: Combine sugar, butter,
lemon juice and lemon peel in heavy
medium saucepan. Stir over medium
heat until sugar dissolves and butter
melts. Whisk eggs in medium bowl to
blend. Gradually whisk in sugar
mixture. Return mixture to saucepan.
Stir over medium-low heat until
mixture thickens, about 3 minutes; do
not boil. Pour into bowl. Cool
slightly. Cover and refrigerate until
well chilled. (Can be prepared 3 days
ahead.)
FOR PASTRY: Mix flour and salt in
processor. Add butter and cut in,
using on/off turns, until mixture
resembles coarse meal. Add water and
blend until dough begins to clump
together. Gather dough into ball;
flatten into disk. Wrap in plastic
and refrigerate 30 minutes.
Roll out dough on lightly floured
surface to 11-inch round. Transfer to
9inch-diameter tart pan with
removable bottom. Trim edges. Pierce
pastry all over with fork. Freeze 15
minutes.
Preheat oven to 400°F. Line pastry
with foil. Fill with dried beans or
pie weights. Bake until sides are
set, about 20 minutes. Remove foil
and beans and bake until crust is
golden brown, about 25 minutes.
Transfer crust to rack and cool
completely. (Can be prepared 1 day
ahead. Cover and refrigerate.)
Spread lemon filling in crust. Cover
and refrigerate at least 30 minutes
or up to 2 hours. Spoon whipped cream
into pastry bag fitted with star tip.
Pipe whipped cream rosettes around
top edge of tart. Garnish with
candied violets, if desired, and
serve.
*Available at specialty foods stores.
From Bon Appetit-April 1994
6 servings
This intensely flavored lemon tart is
the perfect finale to a lovely menu
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