Lemon Tart
makes 1 9-inch tart
Years ago, for the original Windows on The World, I devised a lemon tart that was a great signature dish. This is a very good home version of that Tarte au citron d'Olympe.This recipe is part of The Barbara Kafka Dessert Anthology.
Crust:
1 cup minus 1 tablespoon (133 grams) all-purpose flour
4 tablespoons (30 grams) cake flour
3 tablespoons sugar
1 large egg
1/3 cup unsalted butter, melted but not hot
Filling:
9 tablespoons unsalted butter 3/4 cup sugar
3 eggs
2 teaspoons grated lemon rind
3/4 cup freshly squeezed and strained lemon juice
prep: 25 minutes
total: 1 hour 15 minutes, includes cooling time
9-inch pie plate (or porcelain or earthen quiche pan)
2 large mixing bowls
wooden spoon
small saucepan
whisk
grater (or zester)
1. Preheat the oven to 450°F, and adjust the rack to the lower third of the oven. Butter a 9-inch porcelain or earthen quiche pan or pie plate.
2. Mix the flours and sugar in a large mixing bowl. Make a well in the center; drop in the egg. Slowly pour in the 1/3 cup melted butter, mixing constantly with a wooden spoon to blend. Quickly mix by hand to a soft, smooth and slightly oily dough. Do not chill the dough; place it immediately in the pan and gently press it into the bottom and sides with the tips of your fingers until it is of equal thickness throughout.
3. Place the dough lined pan in the oven and bake 5 minutes.
4. Remove the pan from the oven and prick the base of the crust with the tines of a fork. Let stand while preparing the filling.
5. Lower the oven temperature to 350F.
6. Melt the 9 tablespoons butter and set aside to cool slightly. In a mixing bowl, whisk the sugar and eggs until well combined. Mix in the lemon rind. Slowly stir in the melted butter, then the lemon juice.
7. Pull out the oven shelf partway, Place the partially baked shell, still in its pan, on the shelf. Carefully pour the filling into the shell and slowly slide the rack back into the oven without spilling any liquid. Bake for 20 to 25 minutes, or until the filling is set.
8. If using a gas oven, raise the heat to its highest setting and bake 4 to 5 minutes longer, or until it is just spotted an top. For electric ovens, switch to the broiler setting and allow the top to color a golden brown, in about 4 to 5 minutes.
9. Serve tepid or cold.
2. Mix the flours and sugar in a large mixing bowl. Make a well in the center; drop in the egg. Slowly pour in the 1/3 cup melted butter, mixing constantly with a wooden spoon to blend. Quickly mix by hand to a soft, smooth and slightly oily dough. Do not chill the dough; place it immediately in the pan and gently press it into the bottom and sides with the tips of your fingers until it is of equal thickness throughout.
3. Place the dough lined pan in the oven and bake 5 minutes.
4. Remove the pan from the oven and prick the base of the crust with the tines of a fork. Let stand while preparing the filling.
5. Lower the oven temperature to 350F.
6. Melt the 9 tablespoons butter and set aside to cool slightly. In a mixing bowl, whisk the sugar and eggs until well combined. Mix in the lemon rind. Slowly stir in the melted butter, then the lemon juice.
7. Pull out the oven shelf partway, Place the partially baked shell, still in its pan, on the shelf. Carefully pour the filling into the shell and slowly slide the rack back into the oven without spilling any liquid. Bake for 20 to 25 minutes, or until the filling is set.
8. If using a gas oven, raise the heat to its highest setting and bake 4 to 5 minutes longer, or until it is just spotted an top. For electric ovens, switch to the broiler setting and allow the top to color a golden brown, in about 4 to 5 minutes.
9. Serve tepid or cold.
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