We had my family over for Father's Day and I decided to make a lemon tart as they are my father's absolute favorite. I found an appealing recipe at epicurious (also published in Gourmet). I find the precision required when it comes to baking and desserts a little intimidating but this recipe was very straightforward and simple. The only alteration I made was instead of almonds I used pine nuts. The crust was a hit, but I found it a little on the crumbly side. The filling is extremely authentic when it comes to lemon curd: very lemony and very tart. I highly recommend giving it a go if you are a big fan of lemon tarts.Lemon Curd Tart with Olive Oil
FOR TART SHELL
FOR TART SHELL
2 tablespoons almonds with skins, toasted and cooled * I used toasted pine nuts
3/4 cup all-purpose flour
1/4 cup confectioners sugar
Pinch of fine sea salt
1/2 stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 1/2 tablespoons fruity olive oil (preferably French) * I used Italian and Costco brand
FOR LEMON CURD
3 large lemons
3/4 cup granulated sugar
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter, cut into 1/2-inch cubes
2 tablespoons fruity olive oil (I used Costco brand, from Italy)
3/4 cup granulated sugar
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter, cut into 1/2-inch cubes
2 tablespoons fruity olive oil (I used Costco brand, from Italy)
EQUIPMENT: a 9-inch round tart pan with removable side; a small offset spatula
TART SHELL:
Preheat oven to 425°F with rack in middle.
Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
Spread dough evenly over bottom and up side of pan with offset spatula (I used my hand). Chill until firm, about 30 minutes, preheat oven at this point.
Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
Preheat oven to 425°F with rack in middle.
Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
Spread dough evenly over bottom and up side of pan with offset spatula (I used my hand). Chill until firm, about 30 minutes, preheat oven at this point.
Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
CURD:
Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
Remove from heat and whisk in butter and oil until smooth.
Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
Remove from heat and whisk in butter and oil until smooth.
ASSEMBLE TART:
Pour lemon curd into cooled shell and chill until set, at least 2 hours.
ليست هناك تعليقات:
إرسال تعليق