Saturday, October 13, 2012

Lemon Raspberry Tart

For thanksgiving we made a Turducken! With such a rich bird(s) plus the regular sides of potatoes, roasted veggies, creamy carrots, buns and salad, I wanted to offer a variety of desserts that included something lighter tasting. We had pumpkin pie, homemade peanut butter cups (ok richest dessert EVER...recipe coming soon) and this simple lemon tart garnished with raspberries.

The recipe is adapted  from The Art of Perfect Baking by Flo Braker. The key is to roll the pastry very thin (1/8 inch). The filling is very simple and the tangy lemon flavour can't be beat after a heavy meal! You should note that the pastry recipe almost triples what you need for this recipe but just store the remainder in your freezer for your next tart.

1 cup unsalted butter, softened
2-1/2 c flour
1/8 tsp salt
1/2  c sugar
1 egg, large
1 tsp vanilla

Pan: 9 inch quiche pan with removable bottom.

What to do

  • In a small bowl, mix the eggs and vanilla to combine. Set aside.
  • Add flour, salt and sugar into large stand mixer bowl. Mix on the lowest speed to combine.
  • Cut butter into half inch pieces and scatter over dry  ingredients.
  • Mix on low speed until the mixture looks like coarse crumbs (2 minutes).
  • With the mixer on low speed add the eggs and vanilla slowly but steadily until the dough comes together. This should take about 40 seconds.
  • Knead the dough for a minute or two until it is smooth.
  • For this tart you will need to weigh out 9  oz or measure a scant cup of dough.
  • Wrap the extra dough and freeze for up to one month.
  • Press the remaining dough into a 5 inch disc and wrap in plastic wrap. Refrigerate for at least an hour.
  • Bring dough to room temperature and preheat oven to 375 degrees F.
  • Using a lightly floured work surface, gently roll out the dough so it is approximately 11 inch wide and 1/8 inch thick. Carefully fit the dough into the pan. Trim the overhang by rolling the rolling pin over it.
  • Bake for 10-12 minutes BUT after 5 minutes check the pastry for blistering. If there are air pockets forming prick the pastry with a fork in 4 or 5 places. Continue baking until set.

2 eggs
6 tbsp fresh squeezed lemon juice
3/4 c sugar
4 tbsp unsalted butter, cooled to room temperature
zest from two lemons

What to Do

  • Slightly beat eggs in a medium sized bow. Add sugar and whisk. Add lemon juice and whisk again. Add melted butter and zest and mix for the last time.
  • Pour into pastry shell and bake for 16-18 minutes more. The filling will bubble towards the end of the cooking time.
  • Remove from the oven and cool for 15 minutes. Carefully release the tart from the sides of the pan. Cool completely.
  • Add the raspberries in any design desired. Serve!

1 comment:

  1. That tart looks so lovely! And filling really sounds good.