Tarte au Citron

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One benefit to making a recipe for Pate Brisee awhile back was that it made two crusts. A crust has been sitting in my freezer for over a month, sad and alone (and cold). Yesterday's visit was the perfect opportunity to warm up the shortcrust pastry and make something om nom nom-worthy.

Tarte au Citron (which, very obviously means "Citrus Tart") is popular in French bistros, and it's not hard to see why. This is a superb summer treat. It's mouth-puckering in its sourness, but has a sweet, creamy, custardy finish. Pair it with the flaky, buttery shortcrust, powdered sugar, and fresh raspberries....and well, the result is addictive.



Needless to say, this dessert is really not good for you. So, make it for company and enjoy it in blissful moderation.

Tarte au Citron
(from "The Complete Book of Desserts" by Martha Day)
-12 ounces shortcrust pastry (one such recipe is found here, under the part about Tarte au Pistou)
-grated zest of 2-3 lemons
-2/3 cup freshly squeeze lemon juice
-1/2 cup sugar
-4 tablespoons heavy cream
-4 eggs, plus 3 egg yolks
-Confectioners sugar, for dusting

1. Preheat the oven to 375. Roll out the pastry thinly and use to line a 9" tart pan. Prick the pastry with a fork. (**NOTE: You could roll it out thinly if you're good at baking. But, if you suck at pastry dough like me, you can just plop it into the tart pan and smoosh it evenly into a tart-pan-like-shape. No one will ever know...unless you're like me, and you blog about it.**)

2. Line the pastry shell with aluminum foil and fill with baking beans (**or rice or dried beans or whatever you have on hand**). Bake for 15 minutes, until edges are set and dry. Remove the foil and beans, and bake another 5-7 minutes, until golden.

3.Place the lemon zest, juice, and sugar in a bowl. Beat until combined, and then gradually add the heavy cream and beat until well-blended.

4. Beat in the eggs one at a time, then beat in the egg yolks and pour the filling into the pastry shell. Bake 15-20 minutes until the filling is set. If the pastry edges begin to brown too much, cover them with aluminum foil. Let cool. Dust with a little confectioner's sugar before serving.

-Serves at least 8

3 comments:

Andrea the Kitchen Witch said...

LOVE this! I love the color, I love the citrus, I want it now :) Seriously the only thing holding me back is the lack of pastry crust. darn it! :)

cynnerth said...

Great pie dough advice, just smoosh it in there and don't tell anyone. That's my kind of cooking!

Lawyer Loves Lunch said...

So good to know that pastry dough keeps well in the freezer for sometime, especially when you can resuscitate it in a pie like this. Yum!

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