|
August 2009
Lemon Tart
Tarte au Citron
photo by France Ruffenach
The hot
Mediterranean climate of Provence is more favorable to savory
dishes and breads than to the egg and cream-based desserts found
in the north. Notable exceptions include the amazing array of
candied fruits in pâtisseries and specialty stores, the nougat of
Montélimar, sweet fritters such as Bugnes that stand up well to
the heat, and this quintessentially simple lemon tart.
Serves 8
Pâte sucrée
-
1 1/2 cups/185 grams/6 1/2 ounces flour
- 3 egg yolks
- 1/3 cup/75
grams/2 1/2 ounces sugar
- 1/2 teaspoon
salt
- 1/2 teaspoon
vanilla extract
- 6 tablespoons/90
grams/3 ounces butter, more for the pan
Lemon filling
- 1 cup/150
grams/5 1/2 ounces whole blanched almonds
- 3/4 cup/150
grams/5 1/2 ounces sugar
- 3 eggs
- Grated zest of 2
lemons
- 1/4 cup/60
milliliters/2 fluid ounces fresh lemon juice
- 2/3 cup/140
grams/5 ounces butter, melted
- Confectioners’
sugar, for sprinkling
-
10-inch/25-centimeter tart pan with removable base
To make the pâte
sucrée, sift the flour onto the counter and make a well in the
center. Put the salt, sugar, egg yolks, and vanilla in the well.
Pound the butter with a rolling pin to soften it, add it to the
other ingredients in the well, and work with the fingers of one
hand until thoroughly mixed and the sugar is partially dissolved.
Using a pastry scraper, gradually draw in the flour from the sides
of the well and continue working with both hands until coarse
crumbs form. If the crumbs seem dry, sprinkle with another
tablespoon of water; the crumbs should be soft but not sticky.
Press the dough gently together into a ball; it will be uneven and
unblended at this point.
To blend (fraiser)
the dough, sprinkle the counter with flour and put the dough on
it. With the heel of your hand, push the dough away from you,
flattening it against the counter. Gather it up, press it into a
rough ball, and flatten it again. This flattening motion evenly
blends the butter with the other ingredients without overworking
the dough. Work quickly so the butter doesn’t get too warm.
Continue until the dough is as pliable as putty and pulls away
from the counter in one piece, 1 to 2 minutes. Shape it into a
ball, wrap, and chill until firm, 15 to 30 minutes. Butter the
tart pan. Roll out the dough, line the pan, and chill 30 minutes.
Heat the oven to 375˚F/190˚C/Gas 5 and set a baking sheet to heat
on a rack low down in the oven.
To blind bake the
tart shell, crumple a large sheet of aluminum foil, flatten it,
and line the pastry shell with it, pressing it well into the
corners. Fill the shell with dried beans or rice to hold the dough
in place. (The beans or rice can be kept and used again.) Bake
until the edges of the dough are set and starting to brown, l5 to
20 minutes. Remove the weights and foil and continue baking until
the base is firm and dry, 4 to 5 minutes longer. Let the tart
shell cool, leaving the baking sheet in the oven.
For the filling,
work the almonds with 2 tablespoons of the sugar in a food
processor until finely ground, using the pulse button. Set aside.
In a stand mixer fitted with the whisk attachment, beat the eggs
and remaining sugar until light and thick enough to leave a ribbon
trail when the whisk is lifted, 3 to 5 minutes. Stir in the lemon
zest and juice, followed by the melted butter. Using a spoon, stir
in the ground almond mixture.
Set the tart shell
on the heated baking sheet in the oven, then carefully pour in the
filling so it does not spill. Bake until the filling is set and
golden brown and a skewer inserted in the middle of the tart comes
out clean, 25 to 30 minutes. Let cool, then unmold the tart onto a
platter. Serve it at room temperature, sprinkling with
confectioners’ sugar at the last minute. The tart keeps well up
to 2 days in an airtight container but will not be as light as on
the day of baking.
Excerpted from THE COUNTRY COOKING OF FRANCE
by Anne Willan, Chronicle Books, 2007.
^ Top
|
