Lemon Tart - Tarte Au Citron טארט לימוןI'm a Lemon lover. I always was and always will be .. !
Last weekend I went to bed earlier ..but Not alone , I took (again) the Bon Appétit - May 1999 magazine with me.I was looking for a very special Lemon Tart . guess what ? - I've found it ! on page 110-111 :That very yellow lemon tart .On the next day, I run again into my small kitchen to bake this wonderful lemon tart . The crust is still nice and crisy (2 days after), the filling is rich - sweet- sour . A perfect spring Tart for you (I hope) and for us .. !
Lemon Tart - Tarte Au Citron
/Bon Appétit May 1999
1/3 cup almonds (about 2 ounces) - I use 60gr almonds
1 1/4 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces - I use 90 gr
2 tablespoons (or more) ice water - I use 1 TB
2/3 cup fresh lemon juice
1/2 cup sugar
3 tablespoons crème fraîche or sour cream - I use sour cream
4 large eggs
Lemon slices (optional) - Yes ,sure ! :-)Make crust:
Finely grind almonds in processor. Add flour, sugar and salt and process until blended. Add butter and process until mixture resembles coarse meal. With machine running, add ice water, 1 tablespoonful at a time, and blend until moist clumps form, adding more water if dry.
Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
Preheat oven to 375°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold dough overhang in, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes.
Bake crust until set and light golden, piercing with fork if crust bubbles, about 30 minutes (25 minutes). Cool crust on rack 15 minutes. Maintain oven temperature.
Whisk lemon juice and sugar in medium bowl to blend. Whisk in crème fraîche. Whisk in eggs 1 at a time until well blended. Pour mixture into crust.
Bake tart until filling is set, covering crust edges with foil if browning too quickly, about 35 minutes (30 minutes).
Cool tart completely in pan on rack. Refrigerate until cold, about 2 hours. Keep refrigerated.
Garnish tart with lemon slices, if desired.
Cut into wedges and serve.
Full recipe - Here Bon Appétit May 1999
Print this recipe - Here Bon Appétit May 1999