#GOURMET LEMON TART RECIPE FULL#
#GOURMET LEMON TART RECIPE PLUS#

Bake until set and lightly browned, about 25 minutes. “Blindbake” the pastry shell by lining pastry over with baking paper, then filling the tart tin with dry rice or legumes such as beans or lentils which will weigh down the based and stop it from swelling. To pre-bake a tart shell, preheat the oven to 200 degrees celcius/400✯. Tart shells are nearly always pre-baked before filling. Carefully set the tart shell in the freezer to harden. This way, when the dough slumps during the baking, this shallow space will be filled evenly instead of being overly thick and under-baked. The sides should be about ¼ inch thick, rise ¼ inch above the rim, and be slightly thinner at the base of the pan.

If some pieces are too long, break them off and add them, as needed, to areas that are too short. Using the heel of your palm, press the dough up the side. To line the pan, roll the dough out into a 9-inch circle then set it in the pan. Wrap in plastic wrap and let rest in the refrigerator for 15 minutes. Stir in enough water to pull the dough together. Stir the flour, salt, and sugar together in a bowl, then work in the butter with two knives, your fingers, or a mixer until it makes fine crumbs without becoming completely smooth. đ/2 cup butter at room temperature, cut into small pieces.

#GOURMET LEMON TART RECIPE PLUS#

đ cup plus 2 tablespoons organic plain flour.

Because the dough is so short, it’s virtually impossible to overwork it. This pastry recipe makes one 9-inch (23 cm) tart shell and is sourced from VEGETARIAN COOKING FOR EVERYONE by Deborah Madison, as quoted on Ī fail-proof French–style crust for lining those French tart pans with a removable bottom. Start the tart by preparing the pastry, and the first step should be preheating the oven to 200✬/400✯ The Carrot, lemon confit and coriander tart I tasted on my visit was my absolute favorite, so thanks to Catherine, I have translated and am sharing her recipe for this delicious, trans-seasonal savoury tart below.Ĭarrot, Lemon Confit + Coriander Tart: Recipe below Her two beautiful and fully illustrated cookbooks are available on Amazon, and her recipes are well sought after for their imaginative flavour pairings, seasonal approach and crowd-pleasing appeal. Fortunately, Catherine loves to share her recipes and tart-making tricks of the trade. Of course, casually ‘popping into a Parisian tart bakery’ for lunch is not always an option, however baking a homemade tart and sharing the love with your friends and family is a true pleasure of its own. Let’s see… Carrot, Lemon & Coriander Pie, followed by a Summer Mango & Coconut tart- what better way to make a square meal out of a round dish? Now all you have to do is an afternoon “faire tour” of vintage shops in the fabulous Marais district, and convince yourself that the shopping has burnt off your lunch! You are limited only by your imagination, inspiration and availability of quality, seasonal ingredients. What I most love about the humble tart is the unlimited variety of delicious combinations you can create, starting only from a well-made sweet or savoury pastry base. Garnish as desired with lemon pieces or whipped cream.Mouth watering yet? Mine is, just from writing this! Pour into the baked tart shell and refrigerate at least 30 minutes.ġ1. Add lemon extract, zest, and food coloring.ġ0. Bring to a boil over medium heat, stirring constantly.Ĩ. In saucepan whisk together sugar, cornstarch, and salt.Ħ. Bake for 12-15 minutes, just until shell is lightly browned.ġ. Press into ungreased tart pan to make a shallow shell, then prick with a fork.ĥ. The decorative garnish shown above can be made using a simple tool or you can use a paring knife to cut strips off a lemon, cut the rind off and then curl them yourself by twisting them.Ĥ. If you prefer the curd to be more loose, boil it about 1 minute.Ģ.

#GOURMET LEMON TART RECIPE FULL#

If you want it to set almost like jello, boil it the full 2 minutes. The longer you let the curd boil, the more firm it will be when it sets. I hope you enjoy a small piece of my own personal history when you make these! The recipe below yields 1 tart and serves about 12. I have named this Northwest Lemon Tart after those childhood memories. The crust is a shortbread recipe my sister uses for quiches and the lemon tart is a lemon curd that has just the perfect amount of sweetness. Well, all these years later I decided to try to duplicate this dessert and I think I've come pretty close. My favorite item on the menu was their lemon tart and I'm pretty sure I got it every time. We would go there once a year to celebrate the anniversary of our arrival to Seattle when I was about 5. One of my favorite restaurants growing up in Seattle, Washington was the Wharf restaurant close to the docks downtown.

Gourmet lemon tart recipe