Tarte au Citron (Lemon Tart)
- 1 3/4 stick unsalted butter (room temperature)
- 2/3 cup confectioners sugar
- 1 tsp. salt
- 1 tsp. vanilla extact
- 1 large egg, lightly beaten
- 1 3/4 cup all- purpose flour
- 2 Tbs. almond meal or flour
- 6 lemons, zested, and sectioned
- 1 1/4 cups butter, melted, cooled slightly
- 1 cup granulated sugar
- 3 large eggs
- 2 yolks
- DOUGH (PATE SABLEE): In a food processor, combine butter, sugar, salt, vanilla and egg and pulse until blended.
- Pulse in the flour and almond meal just until the dough comes together.
- Pat dough flat into a disk on plastic film, wrap and chill at least 1 hour.
- Cut dough into two pieces and roll out to about 1/8-inch thickness.
- Cut round pieces a little larger than the 4-inch mold.
- Ease each dough piece down into a mold and press dough along the bottom and edge.
- Flush excess dough off top edge of mold to keep the edge even.
- Complete placing the dough in remaining molds.
- Chill for at least 1 hour.
- Pre-heat oven to 400 F.
- Line shells with wax paper and fill with raw rice or beans to weigh the dough down to blind bake the shells.
- Bake the shells until sides are light brown.
- Remove paper and beans from shells and let cool.
- CITRON FILLING: In a food processor, pulse lemon sections just enough to slighty break up the sections.
- This should not be a smooth puree.
- Add remaining ingredients and pulse briefly just to mix together.
- Line pre-baked tart shells on a baking tray.
- Place filling in a large measuring cup with a spout or a pitcher and fill each tart shell all the way to the top.
- Bake in a 300 degrees F pre-heated oven for approximately 10 to 15 minutes, just until filling is set and no longer liquid.
- Serve room temperature with whipped cream and fresh berries.
unsalted butter, confectioners sugar, salt, vanilla extact, egg, flour, almond meal, lemons, butter, sugar, eggs, yolks
Taken from www.foodnetwork.com/recipes/tarte-au-citron-lemon-tart-recipe.html (may not work)