Rosas Lemon Tart With Olive Oil Tarte Au Citron Recipes

CLASSIC FRENCH LEMON TART

Steps:

• Make the « pâte sucrée » crust.
• In large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Add the vanilla extract, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Wrap in a plastic film and place in the fridge for 2 hours, minimum.
• Pre-heat your oven to 350F (180C).
• Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Chill it again for 30 minutes. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.
• Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.
• Set the tart shell aside to cool (still in the dish). Leave your oven on at 350F/180C.
• In the meantime, make the lemon filling.
• Grab a fine-mesh strainer before you start and have it ready within arm's reach.
• In a medium saucepan (no heat yet), whisk together the lemon juice, lemon zest, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.
• Immediately pass the lemon filling through the fine mesh strainer, directly into the tart shell. Using an offset spatula (or back of a large spoon), smooth out the top of the filling. Bake the tart for 5 minutes, until the filling has slightly set and turned slightly deeper in color.
• Set aside to cool for at least 30 minutes. Enjoy slightly warm or chilled.

ROSA'S LEMON TART WITH OLIVE OIL - TARTE AU CITRON

Steps:

• To Make Sweet Tart Pastry:.
• In a food processor, place flour, almonds, sugar and salt. Blend for about 30 seconds to combine. Scatter in the butter cubes and pulse about 10 times until the largest pieces of butter are about the size of a pea. Pour in the egg yolk mixture and continue to pulse, about 3 seconds per pulse, JUST until the mixture no longer looks dry and small clumps begin to form.
• Empty into a round 9 inch removable- bottom tart pan and begin to press the pastry into the tart shell with your fingers, evenly pressing it up the sides. You are aiming for about a 1/4 inch thickness.
• Note: You will have more pastry than you need for this size of pan, so remove excess from the edge and freeze for future, or in my case I get out my individual tart shells and fill them to freeze for another time. Another option is to roll and cut with cookie cutters, sprinkle with sugar and bake along with the tart, later sandwiching them with jam.
• Freeze for 30 minutes or overnight. Preheat oven to between 350F and 375°F Bake in the bottom third of the oven for 25 minutes until shell is golden brown. During the baking if the shell with puffs up in places, simply pierce it with a toothpick and it will deflate.
• Remove from oven and patch any cracks with bits of the reserved dough, simply mashing it, gently into the hole, return to oven for pastry scraps to set. Set aside until filling is made.
• To Make Filling:.
• Rub together the lemon zest and sugar in a 2 liter saucepan until the oils have combined and the mixture looks slightly wet. Mix in the cornstarch. Add eggs and whisk together well. Whisk in juice and salt, place over medium heat and cook stirring constantly. As the mixture warms and starts to thicken a bit speed up your whisking, the faster you whisk the lighter the filling will become, which is the characteristic of this filling. Increase the heat if necessary, being sure to whisk constantly and vigorously.
• Once the mixture coats the back of a spoon well it is done. Remove from the heat and whisk in the olive oil and butter quickly to cool mixture. Once completely mixed, pour into the cooled tart shell. Move the tart shell gently from side to side to get a nice level top, or pour in a concentric circle to form a slight decorative pattern in the filling. Refrigerate to set for about 1 hour. Will keep refrigerated for up to 3 days, if its around that long.