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Tarte au Citron
just have a llok to http://www.clubcitron.net
Teresa wrote:
> In article
> > I would like to know if anyone could send me the recipe for the
genuine
> > French "tarte au citron".
>
> { Exported from MasterCook Mac }
>
> Tarte au Citron
>
> Recipe By: Le Bec Fin Recipes: Georges Perrier
>
> This lightest of lemon fillings makes a superb tart," Perrier writes.
"My
> customers make sure I never take this dessert off my cart. Some
recipes
> are difficult to cut down. This is one of them. The small amount of
eggs
> makes enough filling for three small tarts. You may prepare the dough
in a
> deeper American-style pie because you'll have plenty of filling. This
> recipe also will work well for individual tarts to serve at a
sit-down
> dinner party. If you wish, decorate the tart with Creme Chantilly and
> Lemon Confit (see recipes)."
>
> Tarte au Citron
> (Lemon Tart)
>
> The pastry shells:
> 1 pound (4 sticks butter), unsalted, softened
> 1 cup sugar
> 2 eggs
> 3 cups cake flour
> 3 cups all-purpose flour
> The lemon filling:
> 3 eggs
> 3 egg yolks
> 1 cup sugar
> Juice of 6 lemons
> Grated zest of 2 lemons
> 6 tablespoons unsalted butter, softened
>
> To make the pastry shells: In a mixer, cream the butter and sugar
until
> well combined. Beat in the eggs. Stir in the flour by hand, until no
flour
> streaks remain. Wrap the pastry dough in plastic wrap, forming it
into a
> flat block, then refrigerate 1 to 2 hours or until firm. To roll out
the
> pastry, lightly dust the counter, dough and the rolling pin with
flour.
> Roll out the dough using as little additional flour as possible. More
> flour makes the dough tough.
>
> Cut out three 10-inch circles. Lay each circle of dough into an
8-inch
> tart pan with a removable bottom. Trim the edges so they are even to
the
> edge of the pan. Chill 1 hour.
>
> Preheat the oven to 400 degrees. Line the tart shells with heavy-duty
foil
> and fill with dried beans or pie weights. Bake 15 minutes. Remove the
foil
> and weights. Bake until light golden, pricking the bottom with a fork
if
> it bubbles up. Let cool to room temperature.
>
> To make the lemon filling: In a medium stainless steel or enamel pan
over
> medium heat, combine the eggs, egg yolks, sugar, lemon juice and
zest.
> Whisk until light and the whisk leaves tracks in the foam. Remove
from the
> heat and whisk in the butter. Pour the filling into the prebaked
shells.
> Chill before serving. Garnish with Creme Chantilly and Lemon Confit
if
> desired.
>
> Makes enough for 24 servings.
> Nutritional data per serving: Calories, 358
>
>
> Creme Chantilly
>
> 2 cups heavy cream
> _1/4 cup confectioners' sugar
> 2 teaspoon vanilla extract
>
> Put the cream in a chilled bowl and whip to a soft peak. Sprinkle in
the
> confectioners' sugar and vanilla and beat again to stiff peaks. Place
the
> cream in a pastry bag fitted with a medium-sized star tip and use to
> decorate tarts.
>
> Lemon Confit
>
> 3 lemons
> 1 tablespoon sugar
>
> Using a carrot peeler, remove the zest of the lemons in strips, being
> careful not to remove any of the bitter white pith. Trim the edges of
the
> strips straight, then julienne. Bring a small pot of water to a boil.
Add
> the lemon zest and return to a boil. Blanch for 2 minutes. Drain and
> rinse. Bring 2 cups water to a boil in a medium pot and add the
sugar,
> stirring to dissolve. Add the blanched lemon zest and bring to a boil
over
> high heat. Continue to cook, stirring constantly, until the water has
> evaporated and the zest is coated with sugar. Remove zest and use to
> decorate tarts.
>
> ~~~
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