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Friday, October 29, 2010

Lemon Tart

Treacle tart with clotted creamImage via Wikipedia
By Juvy S. Iliwiliw


If you think that tarts are as complicated to make like some cakes, you are wrong because the methods of mixing are short and simple.The flaky and tender crust plays a big role in tart-making and filling should be added after the dough is baked.

To produce the best possible crust, there must be certain procedures to follow. We have to make sure that all the ingredients are cold and even the water should be icy cold. Ice cubes can be put in the water to have that icy coldness. Water should be added gradually in the flour mixture and mix just until the dough starts to stick together. The dough should not be overworked. When the dough is done, it is being formed into a disk, wrapped in plastic and refrigerated.

After the dough has been chilled, you need to roll it out to fit the pan. When fitting the dough into your pan, do not stretch or pull the dough or it will shrink when baked. If necessary, patch any damaged area with a bit of extra dough. Pierce the dough circle with a fork to create holes through which steam can escape. Trim away the excess dough.

You can decorate the top of the tart with whipped cream or you may want to dress it up with lemon wedges. Then arrange these tarts on a pretty platter for a fun dessert.

You will need:

For the crust:
1/3 c cornmeal (yellow or white)
3/4 c all purpose flour, unsifted
1/2 tbsp salt
1 tbsp sugar
6 tbsp butter
1 egg yolk
4 tbsp ice water, added a tablespoon at a time

For the filling:
1 tsp all purpose flour
pinch of salt
1/4 c sugar
3/4 tbsp cornstarch
1/4 c + 1 1/2 tsp orange juice
1/2 tsp lemon zest, grated
2 tbsp lemon juice
1 tbsp heavy cream

Here's how:


FOR THE CRUST, combine cornmeal, flour, salt and sugar in a bowl. Whisk them together. Add the butter. Blend well with your fingertips or with a pastry blender. Keep on blending until you achieve a "peas" consistency. Add the  yolk and the water; mix until the mixture forms a dough. Form the dough into a 6-inch disk. Wrap and chill for 30 minutes.

FOR THE FILLING, whisk together flour, salt, sugar and cornstarch. In another bowl, combine orange juice, lemon zest and lemon juice. Add this to the dry mixture. Transfer into a pan. Place on fire, whisking constantly until it boils and begins to thicken. Take off from heat and whisk in the cream. Set aside to cool., then refrigerate.

To prepare the crust, roll out chilled dough. Gently press dough in a lined tart pan dish. Prick bottom of tart with the prongs of fork to prevent the center from puffing up. Bake at 425 degree F for 12 minutes. Cool. Pour filling into the crust.






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