Lemon Tart
List of Ingredients
1 (9 1/2 inch) tart shell made from sweet tart dough, prebaked.
grated zest and juice of 3 lemons
3 large eggs
1/2 cup plus 1 tablespoon sugar
3 tablespoons unsalted butter, cut into 1/2-inch pieces
For Garnish:
1 lemon
1/4 cup apricot glaze (recipe follows)Recipe
Preheat oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, till the butter is completley melted and the mixure is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the prebaked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8-10 minutes, ot till the center is just set. Cool the tart completely on a wire rack.
Cut a crosswise slice from the center of the lemon and place in the center of the tart. Slice the remaining lemon halves lengthwise in half and then cut the sections into half-moons. Arrange the slices around the edge of the tart with the cut sides out.
If necassary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Makes 6 servings.
Apricot Glaze:
1/2 cup apricot preserves
Place the preserves in a small heatproof glass, measure and microwave on high power for 30-40 seconds, till bubbling. Strain the hot preserves through a fine mesh sieve into a small bowl. Use the glaze warm. Makes about 1/4 cup.
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