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Polenta and Lemon Lime Tart




Source of Recipe


"The Golden Book of Desserts", Published by McRae Books

PASTRY:
1/2 cup butter
1/2 cup sugar
2 large egg yolks
1 cup all-purpose flour
6 tablespoons cornmeal
pinch of salt
FILLING:
3 large eggs
2/3 cup sugar
6 tablespoons all-purpose flour
zest of 3 lemons -- grated
juice of 3 lemons
zest of 3 limes -- grated
juice of 3 limes
1/2 cup butter -- melted
1 cup ground almonds -- toasted
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 cup flakes almonds -- toasted

FOR PASTRY:

Beat the butter and sugar in a medium bowl with an electric mixer on high speed until pale and creamy. Beat in the egg yolks one at a time. Combine the flour, cornmeal, and salt in a bowl and stir into the egg mixture. Shape the dough into a ball, cover in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 325 degrees F. Lightly grease a 9-1/2-inch tart pan with a removeable bottom.

Roll out the pastry on a lightly floured surface to 1/8 inch thick. Line the prepared pan with the pastry. Press the pastry into the corners and around the bottom and sides and trim away the excess. Refrigerate for 30 minutes.

Line the tart shell with parchment paper and fill with pie weights, dried beans, or rice. Bake for 15 minutes, until pale golden brown. Remove the paper and weights. Increase the oven temperature to 375 degrees F.

FOR FILLING:

Beat the eggs and sugar with an electric mixer on high speed until stiff. Stir in the flour, citrus zests, and citrus juices with a wooden spoon. Pour in the melted butter and ground almonds and stir until well combined. Pour into the prepared tart shell. Bake for 30 minutes
or until set.

Beat the cream in a small bowl with an electric mixer on high speed until it begins to thicken. Add the confectioners' sugar and continue beating until soft peaks form. Stir in the almonds.

Serve warm with a dollop of the whipped cream.

Makes 6 to 8 servings

Prep time: 30 minutes plus 1 hour 30 minutes to chill
Cooking time: 30 minutes

Source: "The Golden Book of Desserts", Published by McRae Books

Categories: Desserts, Tarts

Typed for you by Judi Mae Phelps