Lemon Tart With a Sweet Crust |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 12 |
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From The Mustard Seed restaurant in Adare, Ireland. Published in Bon Appetit, May 1996. Ingredients:
2 cups all-purpose flour |
6 tablespoons sugar |
4 tablespoons powdered sugar |
1 pinch salt |
1/2 cup chilled unsalted butter, cut into 1/2-inch pieces |
2 large egg yolks |
1/4 cup whipping cream |
1 cup whipping cream |
3/4 cup sugar, plus |
2 tablespoons sugar |
1/2 cup fresh lemon juice |
4 large eggs |
2 tablespoons all-purpose flour |
2 teaspoons freshly grated lemon zest |
whipped cream |
Directions:
1. Crust:.
2. Mix flour, both sugars and salt in processor. Add butter and process until mixture resembles coarse meal. Whisk yolks and cream in small bowl to blend. Add to flour mixture and process just until moist clumps form. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.).
3. Preheat oven to 400°F Lightly butter 11-inch diameter tart pan with removeable bottom. Press dough over bottom and up sides of prepared pan. Freeze dough 15 minutes.
4. Line crust with foil. Fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans and bake until crust is golden brown, about 8 minutes. Transfer pan to rack and cool completely. Reduce oven temperature to 325°F.
5. Filling:.
6. Whisk 1 cup cream, sugar, lemon juice, eggs, flour and lemon zest in large bowl until well blended. Pour into crust. Bake until filling is just set, about 50 minutes. Transfer pan to rack and cool completely. Refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Cover and keep refrigerated.).
7. Remove pan sides. Cut tart into wedges and serve with whipped cream.
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