Tarte au citron meringue
Made lovely lemon tart today from a french recipe, inspired by what Romain baked for our Hari Raya party. It turned out just superb, with the tart crust thin and crispy and the lemon filling tasting sharp and tart from the juice of the lemons. Regretted that I left home with the tart in a rush to babysit the nephews and so couldn't get the chance to take a photo of it. For those interested to try out, c'est ici recipe...bon chance et bon appetit!
Recipe for Sugar Crust Pastry "Pâte Sablée" - It is only to be used for deserts because it contains sugar. It is sometimes used as-is, to make "Sablé" biscuits and it is ideal for sweet tarts that have a very thin or light filling (like tarte au chocolate or fruit tart)
Ingredients:
200 gm plain flour
100 gm unsalted butter (cut into small cubes)
80 gm sugar
1 big egg
2 pinches salt
Method:
In an electric mixer, mix the flour, the sugar and the salt.
Drop the butter into the mixer, while mixing for 15 seconds.
Still mixing, add the egg, wait a few seconds until the paste forms a ball, then stop mixing right away.
If it does not form a ball, add a tbsp water/ if it is too sticky, add a bit flour.
Leave for at least 1 hour in a plate with flour in, then roll out the pastry and line it in the tart baking pan. Or if you're lazy to use rolling pin, just take the dough and drop it in centre of baking pan and push the dough out from centre outwards. Works just as well, and you save on the washing :)
TARTE AU CITRON MERINGUE
Tarte au citron filling:
Zest of 2 big lemons
Juice of 3 big lemons
3 eggs
3 Tbsp sourcream
100 gm [3.5 oz] sugar
70 gm [2 oz] soft unsalted butter
1 Tbsp cornstarch
Meringue Topping (optional) :
3 egg whites
80 gm [3 oz] sugar
Line the pastry in the tart tin.
Preheat oven at 180°C / 350°F
Wash the lemons. Zest 2 lemons and use 3 lemons for juice.
In a salad bowl, mix together butter, cornstarch, eggs and sugar.
Mix well, then add the lemon juice and zests, then the sour cream.
Mix well.
Pour the lemon preparation on the pastry and bake in oven for 1 hour.
Stiff the egg whites until thick and frothy ; incorporate very gently the sugar 15 minutes before the end of baking, take the tart out from the oven and cover the lemon preparation with the egg whites.
Put it back in oven and finish baking. When finished, leave the tart in the oven with the door slightly open for 10 minutes. Let it cool, then refrigerate
Recipe for Sugar Crust Pastry "Pâte Sablée" - It is only to be used for deserts because it contains sugar. It is sometimes used as-is, to make "Sablé" biscuits and it is ideal for sweet tarts that have a very thin or light filling (like tarte au chocolate or fruit tart)
Ingredients:
200 gm plain flour
100 gm unsalted butter (cut into small cubes)
80 gm sugar
1 big egg
2 pinches salt
Method:
In an electric mixer, mix the flour, the sugar and the salt.
Drop the butter into the mixer, while mixing for 15 seconds.
Still mixing, add the egg, wait a few seconds until the paste forms a ball, then stop mixing right away.
If it does not form a ball, add a tbsp water/ if it is too sticky, add a bit flour.
Leave for at least 1 hour in a plate with flour in, then roll out the pastry and line it in the tart baking pan. Or if you're lazy to use rolling pin, just take the dough and drop it in centre of baking pan and push the dough out from centre outwards. Works just as well, and you save on the washing :)
TARTE AU CITRON MERINGUE
Tarte au citron filling:
Zest of 2 big lemons
Juice of 3 big lemons
3 eggs
3 Tbsp sourcream
100 gm [3.5 oz] sugar
70 gm [2 oz] soft unsalted butter
1 Tbsp cornstarch
Meringue Topping (optional) :
3 egg whites
80 gm [3 oz] sugar
Line the pastry in the tart tin.
Preheat oven at 180°C / 350°F
Wash the lemons. Zest 2 lemons and use 3 lemons for juice.
In a salad bowl, mix together butter, cornstarch, eggs and sugar.
Mix well, then add the lemon juice and zests, then the sour cream.
Mix well.
Pour the lemon preparation on the pastry and bake in oven for 1 hour.
Stiff the egg whites until thick and frothy ; incorporate very gently the sugar 15 minutes before the end of baking, take the tart out from the oven and cover the lemon preparation with the egg whites.
Put it back in oven and finish baking. When finished, leave the tart in the oven with the door slightly open for 10 minutes. Let it cool, then refrigerate
posted by Medusa aka expiringpoet at 11:24 PM
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