Lemon Tart
my favorite dessert at the end of a big meal always features citrus. i 
love the way the tangy flavor fills my mouth and almost makes me feel 
hungry again! i hope you ll like this dessert. 
makes 10 to 12 servings 
1   recipe p te sucr e (recipe follows)
1 cup  superfine cane sugar
4 Tbsp  unsalted butter
4 large  eggs
  grated zest of 2 lemons
1/3 cup  fresh lemon juice
1   lemon, well scrubbed
preheat oven to 400 degrees f. bring the dough to room temperature and 
roll it into a 12-inch round about 1/8-inch thick. fit the dough into a 
11-inch tart pan with a removable fluted ring. prick the bottom all over 
with a fork. put the tart shell on a heavy baking sheet and bake for 20 
minutes, or until the shell is golden brown. remove from the oven and take 
the tart pan off the baking sheet. allow the baked tart shell to cool 
completely on a rack. in a bowl, whisk together the eggs and sugar, add 
the lemon zest and juice, and mix. heat the butter in a heavy saucepan. 
add the egg mixture to the just-melted butter, and cook over low heat, 
whisking constantly, just until the mixture begins to thicken. let the 
lemon mixture cool completely. with a rubber spatula, transfer the filling 
into the tart shell, spreading evenly. slice the lemon very thinly. (i 
rely on a cuisinart fitted with a 2mm slicing blade to get uniform, 
very-thin slices.) remove any seeds, and arrange the slices atop the 
filling. chill the completed tart well, covered with plastic wrap, before 
pate sucree (sweet pastry for fruit tarts) 
this is a great basic recipe to make for any and all sweet tarts and pies. 
i have included both the by hand method and the food processor method for 
the dough. try them both and see which suits you best. 
makes one pastry shell enough for a 12-inch tart or a single-crust 10-inch 
1-1/4 cup  flour
2 Tbsp  sugar
1/4 tsp  salt
2 Tbsp  unsalted butter, cold
4 Tbsp  vegetable shortening, cold
pinch  of rumfords baking powder
2 Tbsp  milk
1/2 tsp  fresh lemon juice
by hand: stir dry ingredients together with a fork. drop in cut-up fat, 
and cut into flour with a pastry blender, fork, 2 knives, or with cool 
fingertips until fat particles are very small and thoroughly coated with 
flour. gradually stir in liquid with a fork until dough holds together 
when squeezed with your fingertips. [it is better to add a little too much 
liquid than not enough since slightly wet dough is easily rectified by the 
addition of more flour. a dough that is too dry will crack and crumble 
when it is rolled out.] gather into a ball, flatten into a disc about 
3/4-inch thick, and refrigerate after wrapping well. resting is necessary 
to allow the gluten to settle so your dough will roll out evenly and 
easily. by food processor: using metal blade, add all dry ingredients to 
work bowl. process for 2 seconds to blend. add very cold cut up fat. 
process with about 8 short bursts, until fat is in small pieces, evenly 
distributed and well coated with flour. position liquid over feed tube, 
turn machine on, and gradually pour liquid in until dough begins to come 
together, but before it forms a ball. prepare for refrigeration as before. 
roll out dough to even thickness. shape in desired pan(s), and prick with 
a fork. chill in refrigerator for about 20 minutes. preheat oven to 400 
degrees f. line shell with parchment paper or foil, and pie weights (dried 
beans, rice, and/or metal purchased pie weights are good.) after baking 15 
minutes, carefully lift out paper and weights. either fill the tart shell 
and bake as directed in tart recipe, or re-prick shell and return to oven 
an additional 10 to 20 minutes, until golden brown. bake the crust 
completely if you re using a cream or chiffon filling. 
baking blind: (partial baking) follow above procedure, except bake for 
only 12 minutes before removing weights. return to oven for only 5 more 
teacher s tip: double the recipe for a two-crust pie, or to make a batch 
for freezing. 
chef2chef recipe club member forum: http://forums.chef2chef.net archive: 
at: http://chef2chef.net/news/club/ 
(ID: 7515) Mirror: rec.food.recipes: Sun, May 30, 2004

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