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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Process flour, sugar, almonds, salt. Pulse in butter and extract until
butter is the size of peas. Add ice water; pulse to incorporate (add more
water, 1 T at a time if dough seems dry). Dump dough onto a sheet of
plastic wrap, form into a disk, wrap, and chill for at least 30 minutes
before rolling out.
Preheat oven to 425F with rack in lower third; spray a 9
" tart pan with
removable bottom with nonstick spray. Roll out dough, place it in the pan,
trim, then freeze. Prebake in lower third of oven 20-25 minutes, or until
golden brown. Reduce heat to 325F.
For Filling:
Whisk eggs, yolks, sugar, lemon juice, zest, and salt together in a large
saucepan.
Add the butter and cook over medium-low heat, stirring constantly. Cook
until filling thickens slightly but is pourable, 8-10 minutes. Strain
filling through a fine mesh strainer into the prebaked crust.
Bake tart at 325F until filling is just set, about 10 minutes. Cool tart
(completely) before removing the sides and transferring to a serving
platter.
Variation:
tartlets with coconut crusts
2 cups sweetened, shredded coconut
1/2 cup sugar
2 egg whites
Process coconut and sugar until coconut is minced. Blend in egg whites.
Press mixture into well-greased 4" tartlet pans with removable bottoms.
Bake at 325F for 25-30 minutes or until golden. Remove from pans.
Prepare tart filling and fill each crust with 1/4 cup filling. Bake for 7
minutes, and cool completely.
Contributor: www.cuisineathome.com
| Ingredients:
1 crust
326/625 Pound(s) all purpose flour
2 25/32 Ounce(s) almonds; sliced
2 54/625 Ounce(s) sugar
1/4 Teaspoon(s) kosher salt
6 Tablespoon(s) butter; cold, cubed
1/12 Ounce(s) almond extract
-2 Tablespoon(s) ice water
1 lemon tart filling
3 whole eggs
3 egg yolks
3/4 Cup(s) lemon juice; strained, 4-5 lemons
2 lemon zest
1 pinch of salt
3/8 Cup(s) butter; cubed |
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