CHEF'S FAVORITE LEMON TART
FOR THE TART SHELL:
1 1/4 cups plus 2 tablespoons flour
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon salt
8 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon milk
1 egg white, lightly beaten
FOR THE FILLING:
4 eggs
1 1/2 cups sugar
1/2 cup orange juice
1/2 cup lemon juice
Zest of 1 lemon, grated
Zest of 1 orange, grated
1/4 cup heavy cream
FOR THE GARNISH:
Fresh berries (or berry sauce)
Whipped cream
TO MAKE THE TART DOUGH:
In a food processor, pulse together flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse meal.
Beat together the egg yolk and milk. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic and chill several hours or overnight.
WHEN READY TO MAKE THE TART SHELL:
Preheat oven to 350 degrees F. Let the dough soften slightly at room temperature before rolling.
On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm.
Line the shell with foil or parchment and fill with pie weights, rice or dried beans.
Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
TO MAKE THE FILLING:
When the pastry is almost done baking, whisk together eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream till smooth.
Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
Bake the tart for about 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not overbake this filling.
Cool to room temperature before serving with berries and whipped cream.
Servings: 12
Adapted from source: Not Afraid of Flavor: Recipes from Magnolia Grill by Ben and Karen Barker
FOR THE TART SHELL:
1 1/4 cups plus 2 tablespoons flour
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon salt
8 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon milk
1 egg white, lightly beaten
FOR THE FILLING:
4 eggs
1 1/2 cups sugar
1/2 cup orange juice
1/2 cup lemon juice
Zest of 1 lemon, grated
Zest of 1 orange, grated
1/4 cup heavy cream
FOR THE GARNISH:
Fresh berries (or berry sauce)
Whipped cream
TO MAKE THE TART DOUGH:
In a food processor, pulse together flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse meal.
Beat together the egg yolk and milk. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic and chill several hours or overnight.
WHEN READY TO MAKE THE TART SHELL:
Preheat oven to 350 degrees F. Let the dough soften slightly at room temperature before rolling.
On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm.
Line the shell with foil or parchment and fill with pie weights, rice or dried beans.
Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
TO MAKE THE FILLING:
When the pastry is almost done baking, whisk together eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream till smooth.
Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
Bake the tart for about 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not overbake this filling.
Cool to room temperature before serving with berries and whipped cream.
Servings: 12
Adapted from source: Not Afraid of Flavor: Recipes from Magnolia Grill by Ben and Karen Barker
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