Another delicious week participating in the Tuesdays with Dorie challenge! This week was a lemon tart and particularly a lemon tart that I've had my eye on for a while. I'm going to try and keep this short since I'm a bit bogged down with school right now.
I halved the lemon cream (but forgot to half the butter the first time, resulting in a very hard and for some reason iron-tasting "cream" so had to remake it), but didn't half the tart dough. I now have a couple of extra little tarts waiting in the freezer, hoping that someone picks another tart soon. I absolutely loved the tart shell itself - it was like a cookie. And it was the easiest tart I've made, which is great for my rolling dough out fear. All you do is press the crumbly "dough" into the tart pans and out come these wonderful delicious tarts. I will definitely be using this tart dough recipe again. (Oh and I finally got the chance to use these cute tartlet pans!)
As for the lemon cream, I didn't love it. It was beautiful and it had a great texture. And certainly it was good, but it just wasn't my favourite thing. Other people liked it, and I think it's the perfect thing to make for a lemon lover.
Check out the other Tuesdays with Dorie bakers to see their lemon tarts! Edit: I forgot to mention that Mary from Staring From Scratch chose the recipe this week.
Other TWD challenges I've done:
Russian Grandmother's Apple Pie-Cake
Pecan Sour Cream Biscuits
Orange Berry Muffins
The Most Extraordinary French Lemon Cream Tart
Adapted from Baking: From My Home to Yours
1 cup sugar
Grated zest of 3 lemons
4 large eggs
3/4 c fresh lemon juice (from 4-5 lemons)
2 sticks plus 5 tbsp butter (10 1/2 ounces) unsalted butter, cut into tablespoon size pieces, at room temperature
1 9-inch tart shell made with sweet tart dough, fully baked (see below)
Have a instant-read thermometer, a strainer and a blender or food processor ready. Bring a few inches of water to a simmer in a saucepan.
Put the sugar and zest in a large metal bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy, and very aromatic. Whisk in the eggs, followed by the lemon juice.
Set the bowl over the pan and start stirring with the whisk as soon as the mixture fees tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk- you whisk constantly to keep the eggs from scrambling- you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180F, it will start to thicken and the whisk will leave tracks. Heads up at this point- the tracks mean the cream is almost ready. Don’t stop whisking or checking the temperature, and have patience- depending on how much heat you’re giving the cream, getting to temp may take as long as 10 minutes.
As soon as it reaches 180F, remove the cream from the heat and strain it into the container of the lender (or food processor); discard the zest. Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.
Turn the blender to high (or turn on the processor) and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going- to get the perfect light, airy texture of lemon-cream dreams, you must continue to bend the cream for another 3 minutes. If your machine protests, and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.
Pour the cream into a container, cover tightly and refrigerate at least 4 hours, or overnight. (The cream will keep in the fridge for 4 days or, tightly sealed, in the freezer for up to 2 months; thaw it overnight in the refrigerator.)
When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. Serve the tart, or refrigerate until needed.
Sweet Tart Dough
Adapted from Baking: From My Home to Yours
1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, confectioner’s sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change - heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.
Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don’t be too heavy-handed - press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.
Center a rack in the oven and preheat the oven to 375F.
Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, patch the crust if necessary, then transfer the crust to a cooling rack (keep it in its pan).
To Fully Bake the Crust: Bake for another 8 minutes or so, or until it is firm and golden brown. Transfer the tart pan to a rack and cool the crust to room temperature before filling.
To Patch a Partially or Fully Baked Crust, if Necessary: If there are any cracks in the baked crust, patch them with some of the reserved raw dough as soon as you remove the foil. Slice of a thin piece of the dough, place it over the crack, moisten the edges and very gently smooth the edges into the baked crust. If the tart will not be baked again with its filling, baking for another 2 minutes or so, just to take the rawness off the patch.