The following is a lemon tart recipe I learned from Gerald Hirigoyen's book Bistro published in 1995. I've made it a number of times to rave reviews.
Tarte au Citron
pâte sucrée:
1/2 cup butter (at room temperature)
60 grams powdered sugar
1 egg
315 grams all-purpose flour
1/8 teaspoon baking powder
filling:
4 lemons
4 eggs, beaten
315 grams sugar
1/3 cup butter, melted
tarte:
1 tablespoon butter, melted (for greasing tarte pan)
syrup:
1/2 cup sugar combined with 1/2 cup water
1. For pâte sucrée: in an electric mixer cream butter and sugar until smooth. Add egg and beat on low speed until creamy. Add flour and baking powder and mix at low speed until dough begins to cling together. Shape into a ball, wrap in plastic wrap and refrigerate for two hours to two weeks. (Bring to room temperature before using.)
2. Preheat oven to 400*°F.
3. Carefully slice 3 thin slices from the center of one of the lemons. Remove the zest from all the lemons and finely mince. Juice the lemons. Strain and reserve 1/2 cup of juice for the filling. Combine the lemon juice, eggs, zest, and sugar. Mix well. Add melted butter. Set aside.
4. Brush a 10-inch tart pan with melted butter. Set aside. Roll out the dough large enough to fit the pan. Line the pan with the dough and trim the pastry even with the pan rim. Line the pan with parchment paper and pie weights. Bake for 15 minutes.
5. Remove the pan from the oven and remove the weights and the paper. Pour the lemon juice mixture into the warm tart shell. Bake until the filling is set and the edges are golden — about 20 minutes.
6. While the tart is baking, combine the syrup ingredients and bring to a boil. Reduce heat to low and add the reserved lemon slices. Simmer until tender, about 15 minutes. Remove the pan from the heat.
7. When tart is baked, set on a rack to cool. Drain lemon slices and arrange in an overlapping pattern in the center of the tart. When cool enough to handle, remove tart pan sides.
8. Serve at room temperature.
Yield: 6 to 8 servings. |