Okay, I'll admit that these are a bit too lime and tart, but I think that is largely due to the chunks of rind in mine because I had limited food processor space/skills (I could have improved on that with more thinking and problem solving) and also maybe lime rind is just more intense than lemon. The recipe (from SK of course) calls for a whole lemon, and I can confidently assert that that would be delicious. I didn't have a lemon, though, on Sunday night at 8 pm when I decided a 4-hour baking endeavor was exactly what was going to happen, so I just used a lime. I then blended in a few strawberries into the batter to make half into strawberry-limeade-esque tarts, which toned down the limeyness a bit. All in all, I still enjoy eating them, but next time they will be better. I did learn, though, that I could substitute fruits and the overall texture and filling would still work for the tart, which I will play with more in the future.
In terms of the crust, it tasted good and worked well, but I think the doubling up on mine was too thick. Maybe I didn't roll mine out thin enough or I'm not sure what, but next time it will be more under control. That said, it wasn't a terribly difficult recipe and did taste good. I will say that I loved the pie crusts I made for my thanksgiving pies, so I might try that recipe next time and see how that works (though it did shrink a bit and this one really doesn't, if that informs your choices).
Pie Crust
Makes enough for one 9-inch tart crust [or 4-5 4-inch tart crusts, like mine]
1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg
1. Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change–heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours before rolling.
2. To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. (Alternately, you can roll this out between two pieces of plastic, though flour the dough a bit anyway.) Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork.
Alternately, you can press the dough in as soon as it is processed: Press it evenly across the bottom and up the sides of the tart shell. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture.
3. Freeze the crust for at least 30 minutes, preferably longer, before baking.
4. To fully or partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. And here is the very best part: Since you froze the crust, you can bake it without weights. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.
5. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. (To partially bake it, only an additional 5 minutes is needed.) Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.
Do ahead: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, the flavor will be fresher bake it directly from the freezer, already rolled out.
Filling
1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried*
1 1/2 cups (300 grams) sugar
1 stick (4 ounces or 115 grams) unsalted butter, cut into chunks
4 large eggs
2 tablespoons (14 grams) cornstarch
1/4 teaspoon table salt
Center a rack in the oven and preheat the oven 350°F (165´C). Place the tart shell on a baking sheet, which you can line with foil or parchment paper to make any spills a breeze to clean up.
Slice the lemon into thin wheels, remove any seeds, and toss the rounds — lemon flesh and peel — sugar and chunks of butter into the container of a food processor. Process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth.
Pour into prepared tart shell. It will fill it completely but if due to slight variances in tart pans, egg sizes, lemon sizes or crust thickness, you have too much, do not pour it past the top of of your crust or it will become difficult to unmold later.
Bake for 35 to 40 minutes or until the filling is set. You can test this by bumping the pan a little; it should only jiggle slightly. In my oven, I find that the point at which the filling is set is also when it starts to get very light brown on top.
Let cool on rack, unmold tart pan and serve. I actually prefer this tart completely chilled, which makes it a great dessert to make in advance of a dinner or party.
* Meyer lemons are the first choice here. They’re milder with thinner skin. But if you know that you do not mind a stronger lemon and rind kick, feel free to use a regular lemon, which will have a stronger flavor and a higher proportion of skin to flesh. If your lemon is not 4 1/2 ounces (Meyers often weigh in closer to 4 ounces) go ahead and cut a wedge out of a second one to keep the lemon flavor in balance with the sweetness of the tart.
In terms of the crust, it tasted good and worked well, but I think the doubling up on mine was too thick. Maybe I didn't roll mine out thin enough or I'm not sure what, but next time it will be more under control. That said, it wasn't a terribly difficult recipe and did taste good. I will say that I loved the pie crusts I made for my thanksgiving pies, so I might try that recipe next time and see how that works (though it did shrink a bit and this one really doesn't, if that informs your choices).
crumbly dough - post food-processing, mixing the egg in, pre-rolling out
above: pre-pre-baking
below: pre-baked, ready for a bit more baking without foil before putting in the filling
Pie Crust
Makes enough for one 9-inch tart crust [or 4-5 4-inch tart crusts, like mine]
1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg
1. Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change–heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours before rolling.
2. To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. (Alternately, you can roll this out between two pieces of plastic, though flour the dough a bit anyway.) Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork.
Alternately, you can press the dough in as soon as it is processed: Press it evenly across the bottom and up the sides of the tart shell. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture.
3. Freeze the crust for at least 30 minutes, preferably longer, before baking.
4. To fully or partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. And here is the very best part: Since you froze the crust, you can bake it without weights. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.
5. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. (To partially bake it, only an additional 5 minutes is needed.) Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.
Do ahead: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, the flavor will be fresher bake it directly from the freezer, already rolled out.
Filling
1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried*
1 1/2 cups (300 grams) sugar
1 stick (4 ounces or 115 grams) unsalted butter, cut into chunks
4 large eggs
2 tablespoons (14 grams) cornstarch
1/4 teaspoon table salt
Center a rack in the oven and preheat the oven 350°F (165´C). Place the tart shell on a baking sheet, which you can line with foil or parchment paper to make any spills a breeze to clean up.
Slice the lemon into thin wheels, remove any seeds, and toss the rounds — lemon flesh and peel — sugar and chunks of butter into the container of a food processor. Process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth.
Pour into prepared tart shell. It will fill it completely but if due to slight variances in tart pans, egg sizes, lemon sizes or crust thickness, you have too much, do not pour it past the top of of your crust or it will become difficult to unmold later.
Bake for 35 to 40 minutes or until the filling is set. You can test this by bumping the pan a little; it should only jiggle slightly. In my oven, I find that the point at which the filling is set is also when it starts to get very light brown on top.
Let cool on rack, unmold tart pan and serve. I actually prefer this tart completely chilled, which makes it a great dessert to make in advance of a dinner or party.
* Meyer lemons are the first choice here. They’re milder with thinner skin. But if you know that you do not mind a stronger lemon and rind kick, feel free to use a regular lemon, which will have a stronger flavor and a higher proportion of skin to flesh. If your lemon is not 4 1/2 ounces (Meyers often weigh in closer to 4 ounces) go ahead and cut a wedge out of a second one to keep the lemon flavor in balance with the sweetness of the tart.
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