Ingredients

  • Pâte Sucrée Crust
  • 170 grams flour, =7/8 cup
  • cake flour, =1/2 cup
  • salt a pinch
  • 85 grams butter, unsalted, =6 Tablespoons
  • 3 egg yolks
  • 85 grams sugar, =3/8 cup
  • 2 drops vanilla
  • Filling
  • 4 eggs
  • 1 egg yolk
  • 200 grams sugar, =1 cup
  • 150 milliliters whipping cream, = 5/8 cup
  • 2 lemons zested and juiced
  • (about 1/2 cup of juice)

Directions

1. Pâte Sucrée: Magimix all ingredients until crumbly. Place on counter and form into a mound. Take palette knife and with a scraping motion bring a "slice" of ingredients across the counter top (known as Frisée). Continue until the mound is finished. Now the ingredients are very well blended with no lumps of any kind. Wrap dough with plastic wrap, cover and then pat down into a circle about 1/2" thick. Chill until hard.
2. Take dough out of refrigerator and leave loosely covered with plastic wrap. With a rolling pin pound the dough in one direction. Turn the dough 90* and pound again. Continue proceedure until dough just softens up enough to roll out. When rolled out to fit 9" tart pan, roll onto pin and then into pan. Pat bottom well and then sides. Cut off excess dough with rolling pin. Pearce dough with fork tines. Cover with parchment paper and place pie weights on bottom and up sides. Chill until dough is hard.
3. Preheat oven to 375*F/190*C/GM 5. Bake pie shell blind until sides are set, then remove paper and weights. Continue baking until crust is dry to the touch and very lightly brown with no "grease" spots. Cool on rack.
4. Lower oven to 300*F/150*C/GM 2. Filling-Whisk eggs, yolk and sugar until smooth. Add cream and whisk until smooth. Add lemon zest and juice. The mixture may thicken alarmingly. Pour filling into pie crust. Bake tarts for 20 minutes until a bit wobbly. Remove immediately onto wire rack to cool. Pie should take about 35-40 minutes. Make sure it is still a bit wobbly.
5. When cool remove from pan.

Notes
Notes:Original serves 6

Serving Ideas:Orig 6. Fills 16 4" tarts, 170g pastry makes 9 tarts.

Suggested Wine:change servings from 4 back to 6.


Categories
DessertsPuddings, tarts/piesFruit
Keywords
tarts/piesFruit DessertsPuddings
MacGourmet downloadLemon Tart. To import, drag image to your MacGourmet recipe box.