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Categories:
flour unsalted butter confectioners sugar kosher salt sugar egg yolks freshly squeezed lemon juice unsalted butter fresh fruit
Viewed: 7 - Published at: 9 years agoIngredients
- 2 cups (9 ounces) all-purpose flour, more for rolling
- 1 cup (2 sticks) unsalted butter, cubed, left out to soften but not yet room temperature
- 1/2 cup confectioners sugar, sifted
- 1/2 teaspoon kosher salt
- 3/4 cup sugar
- 7 large egg yolks
- 1/2 cup freshly squeezed lemon juice (from about 2 lemons)
- 6 tablespoons (3 ounces) unsalted butter, cut into 1/2-inch cubes
- Fresh fruit of your choice: berries, or sliced peaches or nectarines
Method
- Combine the flour, butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low speed, gradually increasing to medium speed, until the dough is a uniform consistency and comes together in a ball, about 1 1/2 minutes.
- Transfer to a large sheet of plastic wrap, form into a 7-inch disk, and wrap in the plastic.
- If using the dough the same day, leave at room temperature.
- Otherwise, refrigerate for up to a week; allow it to come to room temperature before proceeding.
- Put an inch or two of water in the bottom of a double boiler or medium saucepan and bring to a simmer over medium-high heat.
- In the top of the double boiler or a stainless steel bowl, whisk together the sugar and yolks, then whisk in the lemon juice.
- Put the pan or bowl of eggs over, but not touching, the simmering water.
- (If youre not using a double boiler, you can first carefully invert a small heatproof bowl on the bottom of the panthis will help support the upper bowl holding the egg mixture.)
- Cook, whisking frequently, until the mixture is thick and nearly pudding-like, about 10 minutes.
- Meanwhile, position a rack in the center of the oven and heat to 350F.
- When the curd has thickened, remove from the heat and whisk in the butter, a few pieces at a time, until completely blended.
- Pour through a fine-mesh strainer into a bowl.
- (You can make the curd ahead of time; lay plastic wrap directly on the surface of the curd and refrigerate for up to 1 week.)
- On a lightly floured surface, roll the dough to a scant 1/4-inch thickness.
- Transfer to a 9 1/2-inch tart pan, gently pressing the dough into the corners.
- Remove excess dough from the edges.
- Bake until the crust is set and light golden brown, 15 to 20 minutes.
- Remove from the oven and let cool on a rack for 10 minutes, leaving the oven on.
- Pour the curd into the tart shell; it should come just to the top of the crust.
- Return the tart to the oven and bake for 10 minutes longer.
- Let cool completely on a rack, then arrange the berries or other fruit on top of the curd.
