Post by PariS on Jun 23, 2009 23:46:03 GMT -5
My patisserie is officially open
I had company coming for dinner tonight, so this afternoon I got busy in the kitchen and replicated some lemon tarts we had from the Grand Epicerie at Bon Marché. Since we haven't had any new recipes here lately, I thought I'd post this one. I used Clotilde's pâte sablée recipe, and a lemon filling recipe that has been in the family for ages.
Lemon Tarts
Crust: (from "Chocolate and Zucchini" by Clotilde Dusoulier)
1/3 cup sugar
1 cup plus 2T flour
1/4 t salt
7 T cold unsalted butter, cut into small pieces
1 to 2T milk
Combine the sugar, flour and salt in a food processor. Pulse in the butter until the texture is like coarse meal. Pulse in the milk until the mixture is moistened. It will have a sandy texture, but will hold together when pressed with the hand.
Sprinkle the mixture into six 4" tart pans or eight 3” tart pans. Press the crust up the sides and onto the bottom to make a thin layer. Chill about 30 minutes. Bake at 350 degrees, 12-18 minutes, or until golden. Cool completely, then remove from pans and fill.
Lemon filling: (my great grandmother’s recipe—she was from Sweden)
1 ½ cup sugar
4 T flour
5 T cornstarch
½ T salt
2 ¼ cups water
Combine ingredients in top of double boiler and cook on med-high heat for 15 minutes until well thickened.
Separate 3 eggs (save the whites for another use…macarons?!), and stir the yolks in a small bowl just to smooth. Stir some of the hot mixture into the yolks to temper, then add the yolk mixture into the hot thickened mixture. Continue cooking for 5 minutes, then cook 2 minutes over direct heat, stirring constantly.
Remove from heat and stir in ½ cup fresh lemon juice, the zest of 1 lemon*, and 1 T butter. While lemon mixture is still hot, fill tarts just to the top. Garnish as desired, and refrigerate until serving.
*If you prefer your tarts very tart, add the zest of 2 lemons
I had company coming for dinner tonight, so this afternoon I got busy in the kitchen and replicated some lemon tarts we had from the Grand Epicerie at Bon Marché. Since we haven't had any new recipes here lately, I thought I'd post this one. I used Clotilde's pâte sablée recipe, and a lemon filling recipe that has been in the family for ages.
Lemon Tarts
Crust: (from "Chocolate and Zucchini" by Clotilde Dusoulier)
1/3 cup sugar
1 cup plus 2T flour
1/4 t salt
7 T cold unsalted butter, cut into small pieces
1 to 2T milk
Combine the sugar, flour and salt in a food processor. Pulse in the butter until the texture is like coarse meal. Pulse in the milk until the mixture is moistened. It will have a sandy texture, but will hold together when pressed with the hand.
Sprinkle the mixture into six 4" tart pans or eight 3” tart pans. Press the crust up the sides and onto the bottom to make a thin layer. Chill about 30 minutes. Bake at 350 degrees, 12-18 minutes, or until golden. Cool completely, then remove from pans and fill.
Lemon filling: (my great grandmother’s recipe—she was from Sweden)
1 ½ cup sugar
4 T flour
5 T cornstarch
½ T salt
2 ¼ cups water
Combine ingredients in top of double boiler and cook on med-high heat for 15 minutes until well thickened.
Separate 3 eggs (save the whites for another use…macarons?!), and stir the yolks in a small bowl just to smooth. Stir some of the hot mixture into the yolks to temper, then add the yolk mixture into the hot thickened mixture. Continue cooking for 5 minutes, then cook 2 minutes over direct heat, stirring constantly.
Remove from heat and stir in ½ cup fresh lemon juice, the zest of 1 lemon*, and 1 T butter. While lemon mixture is still hot, fill tarts just to the top. Garnish as desired, and refrigerate until serving.
*If you prefer your tarts very tart, add the zest of 2 lemons