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I just made this last night and it was *wonderful*. The recipe is from French Food at Home by Laura Calder.
The Lemon Tart of My Dreams
Makes one 8 inch tart
2 eggs
2 egg yolks
2/3 cup sugar
Grated zest of 2 lemons
2/3 cup lemon juice (from about 3 or 4 lemons)
1/2 cup creme fraiche, sour cream, or heavy cream
1 8" Sweet Pastry Shell (recipe follows), prebaked
Confectioner's Sugar
Preheat the oven to 350. Beat together eggs, yolks, and sugar in a bowl. Add the lemon zest and juice, mixing well. Whisk in the creme fraiche/sour cream/or heavy cream. Pour into the prebaked tart shell. Skim off any surface foam.
Bake until just set, about 20 min. Let cool, dust w/ confectioner's sugar and serve.
Sweet Pastry Shell
1 1/2 cups flour
2 T sugar
pinch of salt
7 T chilled unsalted butter, cut into pieces
1 egg, separated
Combine the flour, sugar, and salt into a large bowl. Add the butter and pinch into course crumbs with your fingers. Now make a well in the center and add the egg yolk and 1/4 cup water. Pinch just to combine, then knead only once or twice with the heel of your hand. Gather the dough into a ball and press into a disk. Wrap in plastic and refrigerate to rest 1 hr. Refrigerate the egg white for later.
Preheat the oven to 375. Roll the pastry into a circle slightly larger than you think you need. Drape into the 8" tart shell, pressing to fit, and --this is important-- leave it draping a good inch over the outside edges. This prevents it from sinking down the sides and turning into a hard pancake.
Line the pasty w/ parchment and pour in dried beans or whatever it is you use for weights. Bake until completely cooked, 15 to 20 minutes. Remove from oven and remove weights. Brush the bottom with a bit of the egg white, lightly beaten, to seal it and keep the crust crisp. Now, scrape around the top edge of the tart with a sharp knife to remove the pastry overhang.
The Lemon Tart of My Dreams
Makes one 8 inch tart
2 eggs
2 egg yolks
2/3 cup sugar
Grated zest of 2 lemons
2/3 cup lemon juice (from about 3 or 4 lemons)
1/2 cup creme fraiche, sour cream, or heavy cream
1 8" Sweet Pastry Shell (recipe follows), prebaked
Confectioner's Sugar
Preheat the oven to 350. Beat together eggs, yolks, and sugar in a bowl. Add the lemon zest and juice, mixing well. Whisk in the creme fraiche/sour cream/or heavy cream. Pour into the prebaked tart shell. Skim off any surface foam.
Bake until just set, about 20 min. Let cool, dust w/ confectioner's sugar and serve.
Sweet Pastry Shell
1 1/2 cups flour
2 T sugar
pinch of salt
7 T chilled unsalted butter, cut into pieces
1 egg, separated
Combine the flour, sugar, and salt into a large bowl. Add the butter and pinch into course crumbs with your fingers. Now make a well in the center and add the egg yolk and 1/4 cup water. Pinch just to combine, then knead only once or twice with the heel of your hand. Gather the dough into a ball and press into a disk. Wrap in plastic and refrigerate to rest 1 hr. Refrigerate the egg white for later.
Preheat the oven to 375. Roll the pastry into a circle slightly larger than you think you need. Drape into the 8" tart shell, pressing to fit, and --this is important-- leave it draping a good inch over the outside edges. This prevents it from sinking down the sides and turning into a hard pancake.
Line the pasty w/ parchment and pour in dried beans or whatever it is you use for weights. Bake until completely cooked, 15 to 20 minutes. Remove from oven and remove weights. Brush the bottom with a bit of the egg white, lightly beaten, to seal it and keep the crust crisp. Now, scrape around the top edge of the tart with a sharp knife to remove the pastry overhang.