Post by chief_cook2 on Dec 28, 2002 18:56:25 GMT -6
A Lemon Tart is always a refreshing end to a satisfying meal or a wonderful accompaniment in an afternoon tea party. The lemon zest gives aromatic flavors as well as a lovely garnish.
Ingredients:
Zest of 2 lemons, finely chopped
Juice of 4 lemons
2/3 cup sugar
¼ cup heavy cream
5 eggs
11" pastry shell, baked blond
Long slivers of lemon zest for garnish
Directions:
Whisk together the lemon zest, lemon juice, sugar, cream, and eggs until thick and creamy. Pour the mixture into the tart shell (recipe listed below) and bake in a pre heated 375 degree oven for 20 minutes. Allow the tart to cool out of the pan, to room temperature. Garnish with the long slivers of lemon zest.
Serves 8
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Tart Crust - Using frozen butter, ice cold water, and the food processor to make your pastry dough will yield the lightest, flakiest pastry imaginable.
Ingredients:
1½ cups all purpose flour
2 tablespoons sugar
¼ teaspoon salt
6 tablespoons butter or margarine, chilled and cut into 6 pieces
4 to 5 tablespoons cold water
Directions:
1. Place flour, sugar, salt, and butter in bowl of food processor. Mix on low speed until butter is the size of peas, about 30 seconds. Continuing on low speed add the water one tablespoon at a time, until a dough begins to form.
2. Chill in refrigerator 30 minutes. Roll to 1/8 inch thickness and line a 10 inch tart pan, pressing firmly against the bottom and side. Refrigerate while preparing filling. Spoon filling into crust. Bake at 375 degrees F for 40 to 45 minutes or until golden brown. Serve warm or at room temperature.
Yield: One tart.