Caramelized Lemon Tart
Total Time: 2 hrs 20 mins
Preparation Time: 30 mins
Cook Time: 1 hr 50 mins
Ingredients
- Servings: 6
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
- 1 egg yolk
- 1 tablespoon ice water
- 4 large eggs
- 1 cup sugar
- 2 tablespoons sugar
- 2/3 cup whipping cream
- 1/2 cup fresh lemon juice
- 1 vanilla bean, split lengthwise
- powdered sugar
Recipe
- 1 for crust: combine flour, sugar and salt in processor.
- 2 add butter; cut in using on/off turns until mixture forms coarse crumbs.
- 3 mix yolk and ice water in small bowl.
- 4 add to crumb mixture; process until dough begins to clump together.
- 5 press over bottom and up sides of 9-inch tart pan with removable bottom.
- 6 trim edges.
- 7 pierce crust all over with fork.
- 8 chill 30 minutes.
- 9 preheat oven to 350°f
- 10 line crust with foil.
- 11 fill with dried beans or pie weights.
- 12 bake until crust is set, about 20 minutes.
- 13 remove foil and beans.
- 14 continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
- 15 transfer crust to rack.
- 16 maintain oven temperature.
- 17 for filling: whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl.
- 18 scrape in seeds from vanilla bean; whisk to blend well.
- 19 pour filling into tart shell.
- 20 bake tart until filling is set, about 40 minutes.
- 21 transfer tart to rack and cool.
- 22 refrigerate until cold, at least 3 hours or overnight.
- 23 preheat broiler.
- 24 sift powdered sugar over tart.
- 25 broil until caramelized, watching closely, about 1 minute.
- 26 refrigerate tart 15 minutes.
- 27 remove tart pan sides.
- 28 transfer tart to platter.
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