Marbleized Lemon Tart with Sage

• 2 1/4 cups all-purpose flour, plus more for dusting
• 3/4 cup coarse yellow cornmeal, preferably stone-ground
• 3 tablespoons sugar
• 1 tablespoon plus 1 teaspoon finely chopped fresh sage leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon finely grated lemon zest
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
• 3 large egg yolks
• 1/4 cup plus 1 tablespoon ice water
• 1/4 teaspoon unflavored powdered gelatin
• 1 tablespoon water
• 6 large egg yolks
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 cup fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, cut into tablespoons
• 3 tablespoons creme fraiche

1. Make the crust: Pulse flour, cornmeal, sugar, sage, salt, and zest in a food processor until combined.
2. Add butter; pulse just until mixture resembles coarse meal.
3. Whisk together egg yolks and ice water in a small bowl.
4. Drizzle egg mixture evenly over flour mixture, and pulse just until dough holds together.
5. Divide dough in half, and shape each portion into a disk.
6. Wrap in plastic, and refrigerate 1 hour or up to 2 days.
7. On a lightly floured surface, roll out 1 disk of dough to an 11-inch round.
8. Gently press into a 9-inch tart pan with a removable bottom; trim excess dough flush with rim.
9. Refrigerate or freeze until firm, about 30 minutes.
10. Reserve remaining dough for another use (it can be frozen up to 3 months; thaw in refrigerator before using).
11. Preheat oven to 375F.
12. Pierce bottom of shell all over with a fork.
13. Bake until golden brown, about 25 minutes.
14. Let cool.
15. Make the filling: In a small bowl, sprinkle gelatin over the water, and let stand until softened, about 5 minutes.
16. Prepare an ice-water bath.
17. Whisk together egg yolks, sugar, and salt in a large heatproof bowl.
18. Gradually whisk in lemon juice.
19. Place bowl over (not in) a pan of simmering water, and whisk constantly until mixture has thickened.
20. Whisk in softened gelatin.
21. Remove from heat, and whisk in butter, a few pieces at a time, until smooth.
22. Let cool, stirring occasionally.
23. Place bowl with yolk mixture over ice bath, and stir until slightly thickened, about 2 minutes.
24. Pour curd into crust; smooth top.
25. Dollop small spoonfuls of creme fraiche all over top.
26. Using a wooden skewer or the tip of a knife, swirl creme fraiche into curd to create a marbleized pattern.
27. Refrigerate until set, 2 hours, or, wrapped in plastic, up to 1 day.

flour, coarse yellow cornmeal, sugar, sage, salt, lemon zest, cold unsalted butter, egg yolks, water, unflavored powdered gelatin, water, egg yolks, sugar, salt, lemon juice, unsalted butter, creme fraiche

Taken from www.epicurious.com/recipes/food/views/marbleized-lemon-tart-with-sage-389667 (may not work)