Thursday, July 02, 2009

Tarte Au Citron

The tarts I posted photos of yesterday were made with this recipe from the wonderful book French Tea by Carole Manchester. I highly recommend it if you're a lover of fancy pants tea cookies. The almonds in the crust of this tart add a wonderful richness of flavor while the powdered sugar keeps it all surprisingly light. Perfect for summer.

For the Pastry:
1 1/2 c all purpose flour
2/3 c powdered sugar
3 tbsp granulated sugar
2 tbsp ground almonds (you know how I feel about blanching, so I skipped that with no discernible problems. I used a clean coffee grinder to get them really deliciously fine.)
1 stick cold butter
1 large egg lightly beaten

Combine flour, sugars, almonds in a food processor. Cut butter into pieces and pulse until you have a coarse meal that looks like damp sand. Add a bit of egg until you have a ball (you might not use it all). Form a disk and wrap in plastic. Refrigerate for 30 mins.

Meanwhile, make the lemon filling:

1/4 pound thin skinned lemons such as Meyer (2 small or 1 large)
1 1/4 c granulated sugar
3 medium eggs
2 tbsp cornstarch
3 tbsp melted butter

Cut lemons into thin slices and remove seeds. Then put whole into food processor and puree. Add sugar, then eggs one at a time, then cornstarch. Finally, add the melted butter untill well combined. Should have a lovely fluffy velvet consistency.

Preheat oven to 325. Now roll out the pastry crust and line a 9" pastry shell with it. Leave it a bit thicker than you would with a pie- it makes a great complement to the lemon flavor. Then pour filling inside and bake for 50 minutes or until filling is golden brown. Serves 8. (Try it with pink champagne too!)


Lu. Lu. said...

I tried to make a lemon tart once. <-- Failed.

But this looks yummy. :)

Rose Works Jewelry said...

Looks incredible :)

Splendid Little Stars said...

Oh my! sounds like heaven!

Related Posts Plugin for WordPress, Blogger...