Receta French Lemon Tart
John
Barricelli’s cookbooks are among the most reliable you can keep in your
kitchen. Time after time, the pastry
chef’s recipes turn out pies and pastries, cakes and cookies that are the
essence of great baking. We’ve now
featured 5 of Chef Barricelli’s recipes –everything from his “Coconuttiest Cake
of all time” http://www.chewingthefat.us.com/2012/08/the-coconuttiest-of-coconut-cake-of-all.html
to his superb Raspberry Pistachio Cheesecake
http://www.chewingthefat.us.com/2012/11/raspberry-pistachio-cheesecake-from.html
. But I must say that Andrew’s most recent take on Barricelli’s arsenal of
unbeatable sweets was simply the best lemon dessert we’ve had in a long time…if ever. You have to be a lemon lover for
this one—and who isn’t this time of year?
The tang of lemons makes every summer evening feel cooler. And the superb crust is as buttery as any
we’ve ever tasted. The secret is a
silken lemon custard with just a hint of almond extract. The result is a tart that’s a lemon lover’s
dream.
As
someone who leaves the baking to Andrew, I am forever astonished when someone describes
anything baked as ‘easy to make’. But
that’s what John Barricelli writes of this particular recipe. I’ll take his word for it. The pastry is a Pate Sucree, also from “The
Seasonal Baker”, the Chef’s 2012 cookbook from Clarkson Potter. Its taste is similar to a butter cookie and,
in fact, the Chef even recommends rolling any leftover bits and cutting them
into cookie shapes. The recipe is for a
double crust or two single crusts. The
latter was just perfect as Andrew was making two tarts to take to a dinner
party. You have to build two hours
refrigeration time into the recipe to make sure the dough is refrigerated that
long so that it’s firm. Rolled out, the
crust is then partially baked using pie weights until it’s just starting to
turn golden. The pie weights are
removed. It bakes a little longer and then the filling is added and the baking process is completed and the whole
tart is cooled to room temperature. At
this point you can refrigerate the tarts and serve them just as they are. Or you can go an extra mile and top the tart
with a ring of lemon slices candied in sugar syrup. Chef Barricelli lets the home chef leave out
this final touch. But need I tell you,
not in this house you don’t. A dollop of
crème fraiche and you’re done. Here’s the recipe:
Recipe for French Lemon Tart from “The Seasonal Baker” (Clarkson Potter
2012) by John Barricelli
Makes one 9 inch tart to serve 8
people.
First Make the Pate Sucree:
Makes enough for one double-crust
or two single crust 9 inch pies.
1 cup (2 sticks) unsalted butter, at room temperature
1. In a bowl, whisk the flour to aerate it.
2. In the bowl of a standing mixer fitted with the paddle attachment,
beat the butter, sugar, and salt on medium-high speed until light and fluffy,
about 3 minutes, scraping down the sides of the bowl halfway through. Add the
egg and yolk and mix to combine. Add the flour and beat until it has been
absorbed.
3. Scoop about half of the dough onto a sheet of plastic wrap,
shape into a flattened disk, and wrap tightly. Repeat with the remaining dough.
Refrigerate until firm, at least 2 hours. This makes enough for 1 double-crust
or 2 single-crust 9-inch pies.
- 3 Tbsp crème fraiche or sour cream
- 1/4 cup (60 ml) heavy cream
- Zest of 3 lemons, grated on a box grater
- 1/2 cup freshly squeezed lemon juice (from 3-4 lemons)
- For the Candied lemon slices:
- 2 lemons, sliced uniformly but not less than 1/8 inch thick
- (use a sharp knife or mandolin for this job)
- 1 Tbsp of freshly squeezed lemon juice (from 1 lemon)
Crème Fraiche for serving.
1.
On a floured surface roll
out the half of the dough and press into a 9 –inch fluted tart pan with a
removable bottom. Chill 15-20 minutes. Preheat the oven to 365 F. Put the tart
pan on a cookie sheet and place it all together into the lower part of the
oven. Bake until edges just start to darken (about 15 minutes). Remove from the
oven and cool completely.
2.
To make the filling in a
medium bowl whisk together eggs, sugar, melted butter, crème fraiche, citrus
zest, lemon/orange juice, salt and almond extract. Let stand for 5 minutes.
3. Place the tart shell on a baking sheet. Place the baking sheet into the oven. Carefully pour the
filling mixture into the tart shell. Bake until filling is completely set and
no longer jiggles in the center (about 30 minutes). The filling will remain
bright yellow.
4.
Transfer baked tart to a
wire rack and let cool. Chill completely in the refrigerator.
5.
To make the candied
citrus slices place the sugar and water in a medium sauce pan and bring it to boil.
Reduce to a simmer. Add the lemon slices and poach at very low simmer until the
rinds are translucent (about 40 minutes). Let cool completely in the syrup.
Drain the slices and pat dry with paper towels.
6.
Set the cooled tart on a
top a large can and allow sides of the pan to fall. Place the tart on a serving
plate. Arrange candied lemon slices on the top of the tart. In a small
saucepan, stir together jam, lemon juice and water. Bring to boil. Set a fine
strainer over a small bowl. Strain the glaze into the bowl. With a pastry
brush, brush the glaze over the candied fruit slices and crust. Serve with
Crème Fraiche.