Lemon Tart

Sucree Dough Method

Combine flour and sugar in a mixer with a paddle attachment. Mix on low for 30 seconds.
Add the butter to the flour and sugar mixture. Mix until it reaches a sandy texture. Be careful not to go too far or it will come together as a dough before you add the cream and eggs.
In a separate bowl, whisk the heavy cream and eggs together. Add the cream and egg mixture to the rest of the ingredients and mix on low until a ball forms around the paddle.
Divide the dough into 2 pieces.
Knead each dough until smooth, about 4-5 turns.
Flatten each dough to a disk and wrap in plastic.
Refrigerate for 2 hours before baking off for the lemon tart.
On a lightly floured surface, roll out one disk of sucree dough to ⅛ inch thick to fit a tart pan.
Transfer the dough to the tart pan, and press in the edges and sides. Trim off any excess dough.
With a fork, prick the bottom of the dough several times. Cover with plastic wrap and refrigerate for another 30 minutes.
Remove plastic wrap. Line the tart with foil and fill with dried beans or other pie weights.
Bake tart shell at 325 for 20-25 minutes.
Remove the foil and beans. Continue to bake the tart shell until it is golden brown, about 15 more minutes.
Completely cool the tart shell before removing from the pan and filling with lemon cream.

Lemon Cream Method

Add an inch water to a medium saucepan. Bring water to a simmer over medium-high heat.
While the water is heating, combine eggs and yolks in a medium heat-resistant bowl. Add the sugar and lemon juice. Whisk until smooth.
Reduce the heat to low, and place the bowl over the saucepan. (The bowl needs to be large enough to sit on top of the saucepan without touching the water.) Cook the lemon curd, whisking constantly, until it becomes thick enough to coat the back of a spoon, about 8 minutes.
Remove the bowl from the heat and transfer the mixture into a food processor. Add one cube of butter and puree until smooth. Repeat this process until all of the butter is incorporated in the curd.
Strain the lemon cream through a fine mesh sieve. Fill the baked tart shell while the lemon cream is hot. If you are not filling your tarts right away, chill the lemon cream until needed. Please note that the lemon cream must be reheated before filling the tart shells.
Cool tarts before topping with fresh berries and/or whipped cream.

Posted in: Dessert

Sucree Dough

2 ¾ cup all purpose flour

¼ cup sugar

¼ cup heavy cream

1 cup chilled butter, cut into 1 inch cubes

Yield: Makes 2 x 9 inch tarts

Lemon Cream

1 ⅔ cups lemon juice

8 large eggs

3 egg yolks

2 cups granulated sugar

1 ⅓ cup butter, cut into 1 inch cubes

Sucree Dough Method

Combine flour and sugar in a mixer with a paddle attachment. Mix on low for 30 seconds.
Add the butter to the flour and sugar mixture. Mix until it reaches a sandy texture. Be careful not to go too far or it will come together as a dough before you add the cream and eggs.
In a separate bowl, whisk the heavy cream and eggs together. Add the cream and egg mixture to the rest of the ingredients and mix on low until a ball forms around the paddle.
Divide the dough into 2 pieces.
Knead each dough until smooth, about 4-5 turns.
Flatten each dough to a disk and wrap in plastic.
Refrigerate for 2 hours before baking off for the lemon tart.
On a lightly floured surface, roll out one disk of sucree dough to ⅛ inch thick to fit a tart pan.
Transfer the dough to the tart pan, and press in the edges and sides. Trim off any excess dough.
With a fork, prick the bottom of the dough several times. Cover with plastic wrap and refrigerate for another 30 minutes.
Remove plastic wrap. Line the tart with foil and fill with dried beans or other pie weights.
Bake tart shell at 325 for 20-25 minutes.
Remove the foil and beans. Continue to bake the tart shell until it is golden brown, about 15 more minutes.
Completely cool the tart shell before removing from the pan and filling with lemon cream.

Lemon Cream Method

Add an inch water to a medium saucepan. Bring water to a simmer over medium-high heat.
While the water is heating, combine eggs and yolks in a medium heat-resistant bowl. Add the sugar and lemon juice. Whisk until smooth.
Reduce the heat to low, and place the bowl over the saucepan. (The bowl needs to be large enough to sit on top of the saucepan without touching the water.) Cook the lemon curd, whisking constantly, until it becomes thick enough to coat the back of a spoon, about 8 minutes.
Remove the bowl from the heat and transfer the mixture into a food processor. Add one cube of butter and puree until smooth. Repeat this process until all of the butter is incorporated in the curd.
Strain the lemon cream through a fine mesh sieve. Fill the baked tart shell while the lemon cream is hot. If you are not filling your tarts right away, chill the lemon cream until needed. Please note that the lemon cream must be reheated before filling the tart shells.
Cool tarts before topping with fresh berries and/or whipped cream.

Posted in: Dessert

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