Wednesday, January 28, 2015

Lemon curd tart

A few days ago I shared a recipe for lemon curd. Here is what I made with it - a beautiful lemon tart. Well, technically, half of one since there wasn't enough curd to fill the entire crust. No worries, though. I made some vanilla pastry cream and filled up the other half of the crust for a custard tart.

My husband isn't a big fan of lemon dessert, so he said that this wasn't his favorite thing to eat. Me, on the other hand, I loved it. The crust was  nice and flaky but held together well during slicing. The lemon curd did solidify a bit more than I imagined, so it wasn't quite as creamy as I had hoped. But, the tartness of the curd really came through and balanced out the crust. I think this would taste great with a scoop or two of vanilla ice cream.

Keep in mind that if you use the lemon curd recipe I linked in the post, you'll want to double it because it isn't enough to fill the entire crust.

Lemon curd tart
  • 1 stick cold butter, cut into small pieces
  • 1/4 cup sugar
  • 1 and 1/4 cup all-purpose flour
  • 1 egg yolk
  • Pinch salt
  • 2-4 Tablespoons cold water
  • 1 recipe lemon curd (I used this one)
Directions
In a food processor, pulse together the butter, sugar, flour, yolk and salt until the mixture resembles wet sand (Anne Burrell calls this the "parmesan cheese stage").

Add in the cold water, 1 Tablespoon at a time, until the mixture comes together. You should be able to pinch the dough together without it falling apart.

Transfer the dough onto a lightly floured working surface and knead a few times. Roll the dough into a disc, cover in plastic wrap, and cool in the refrigerator for at least 30 minutes.

Preheat your oven to 425 degrees F.

Lightly flour a work surface and roll the dough out into a large circle. Place the dough into a tart pan and make sure that the dough goes up the sides of the pan. Prick the bottom of the dough with a fork. Cover the dough with aluminum foil and poke some holes in the top so steam can escape. Bake in your preheated oven for 10-12 minutes.

Remove the aluminum foil and bake for another 2-3 minutes.

Remove the pan from the oven and allow the shell to cool.  Once it has completely cooled, add the lemon curd. If desired, garnish with whipped cream or berries.

Tart should be stored in the refrigerator and will keep for a few days. It is best eaten the day it was made.

Yield: About 8-12 servings

Source: Tart recipe from Anne Burrell via the Food Network; lemon curd recipe from here (note that the curd will only be enough to fill half a tart, so you'll want to double the recipe)

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