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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. > > ~~~ > Rec.food.recipes is moderated; only recipes and recipe requests are accepted > for posting. Please read the "Posting Guidelines" article. Recipes/requests > go to ; questions/comments to . > Please allow several days for your submission to appear. |
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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. > > ~~~ > Rec.food.recipes is moderated; only recipes and recipe requests are accepted > for posting. Please read the "Posting Guidelines" article. Recipes/requests > go to ; questions/comments to . > Please allow several days for your submission to appear. |
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