Whew, that was the longest title I have ever had here on QC. This weeks TWD recipe comes from Mary of Starting from Scratch. I love lemon. Love it, love it, love it. My family loves it too. BONUS! And my brother was coming into town just in time to make this beauty. I started first thing Sunday morning. Banged out the crust, stuck ‘er in the freezer. Whipped up the cream and shoved that in the fridge. The recipe was easy. I had no issues. The one thing that kept popping up on the TWD blog was problems getting the cream to the temperature given in the book. I couldn’t find my therm. So, I went by my gut. After about 10 minutes, the cream thickened up. I could see defined tracks from the whisk. I called it done. I think it was done. And thats that.
We all loved this tart. It was easy. It was so tart and yet still very sweet. The crust has this very buttery almost shortbread cookie taste. To be honest the crust was my fav part. I think this could be my go to crust recipe from now on. Its damn good crust. We all sat happily devouring the tart as the Pens lost to the Flyers. The tart made the blow of losing a little better.
Please check out the other 130 MEFLCT’s off the Tuesdays with Dorie blogroll. We have so many very talented people in this group. It is well worth the time to see each and every one.
Please excuse the smudgy photos. One of my monkeys apparently had the digicam before me and left a nice fingerprint on the lens. I didn’t notice it until the tart was long gone.
The Most Extraordinary French Lemon Cream Tart
1 cup sugar
Grated zest of 3 lemons
4 large eggs
¾ cup fresh lemon juice (from 4-5 lemons)
2 sticks plus 5 tablespoons (10 ½ ounces) unsalted butter, cut into tablespoon-size pieces, at room temperature
1 9-inch tart shell made with Sweet Tart Dough (p.444), Sweet Tart Dough with Nuts (p.444) or Spiced Tart Dough (p.447), fully baked and cooled
Getting Ready: Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.
Put the sugar and zest in a large heatproof 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 feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. as you whisk – you must whisk constantly to keep the eggs from scrambling – you’ll see that the cream will start out light an foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees F, 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 can take as long as 10 minutes.
As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender (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 blend 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, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for 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
1 ½ cups all-purpose flour
½ cup confectioners’ sugar
¼ 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, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients an 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, just to break it up, 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 may have escaped mixing.
To Press the Dough into the Pan: 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.
To Partially or Fully Bake the Crust: center a rack in the oven and preheat the oven to 375 degrees F.
Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) 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 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. (I dislike lightly baked crusts, so I often keep the crust in the over just a little longer, if you do that, just make sure to keep a close eye on the crust’s progress – it can go from golden to way too dark in a flash.) 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 off a thin piece of the dough, place it over the crack, moisten the edges and very gently smooth the edges into the bake crust. If the tart will not be baked again with its filling, bake for another 2 minutes or so, just the take the rawness off the patch.