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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off
turns, blend in butter until coarse meal forms. Add 4 teaspoons cream.
Using on/off turns, blend until moist clumps form, adding more cream by
teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk.
Wrap and chill at least 2 hours.
Preheat oven to 350F. Roll out dough on floured surface to 12-inch round.
Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang
in, pressing to form double-thick sides. Bake crust until golden, pressing
with back of fork if crust bubbles, about 18 minutes (small cracks may
appear). Brush inside of hot crust twice with egg white. Maintain oven
temperature.
For filling:
Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well.
Mix in
lemon juice and lemon peel. Pour filling into warm crust. Bake until
filling is slightly puffed at edges and set in center, about 30 minutes.
Cool completely, about 1 hour.
Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil
to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart
until sugar melts and caramelizes, turning sheet for even browning, about 2
minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
Push tart pan bottom up, releasing tart. Place on platter, garnish with
lemon slices, if desired, and serve.
Contributor: Bon Appetit April 2004
Ingredients:
1 crust
326/625 Pound(s) all purpose flour
2 54/625 Ounce(s) powdered sugar
1 Ounce(s) salt
6 Tablespoon(s) unsalted butter; cut into 1/2 inch pcs
1/12 Cup(s) heavy cream
1 egg whites; beaten to blend
1 filling
6 783/3022 Ounce(s) sugar
4 egg yolks
2 eggs
8 Tablespoon(s) lemon juice
3 Teaspoon(s) grated lemon peel
1 lemon slices; garnish |
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