Lemon Tart for any Season (and Reason)
Dessert · Pies & Tarts · Provencal Recipes · Taste · Viktorija TodorovskaLemon tart is Tarte au citron in French. Regardless, of language the blend of tangy and sweet is enough to turn even a non-dessert eater into a fan. This recipe comes from Provence Food and Wine: The Art of Living
a cookbook and reflection on the Mediterranean lifestyle with photos by François Millo.
Lemon Tart or Tarte au citron
This delicious and refreshing dessert is the essence of the French Riviera where the intense sun ripens lemons and infuses them with unrivalled sweetness. Each bite will transport you to the Riviera…. Immerse yourself sunshine.
Ingredients
For the Crust:
- 2 cups all-purpose flour unbleached, plus more for rolling
- 1/2 cups Sugar
- 1/4 teaspoon Salt
- 7 ounces unsalted butter
- 1 egg
- 1 egg yolk
- 3/4 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
For the Filling:
- 8 ounces crème fraîche
- 3 eggs lightly beaten
- 3/4 cups Sugar
- juice of 4 Lemons
- 4 tablespoons butter softened and cubed
Instructions
To make the Crust:
- In a large mixing bowl, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly.
- In a medium mixing bowl, combine the egg, egg yolk, vanilla extract, and lemon zest, and lightly beat with a fork.
- Add the egg mixture to the flour mixture and beat with a mixer on low speed for about 2 minutes, or until a dough forms.
- Turn the dough out onto a lightly floured work surface.
- Dust your hands with flour and knead the dough for 1 minute.
- Wrap the dough in plastic wrap and chill for at least 1 hour (or up to 4 days). If you chill the dough for longer than 1 hour, let it warm slightly before rolling it out.
- Preheat the oven to 400°F.
- Roll the dough out on a lightly floured surface to 1/4 inch and transfer to a 9-inch tart dish with removable bottom. Trim off any excess dough.
- Bake for 25 minutes. Let cool.
To make the Filling:
- Whip the crème fraîche so it is light and airy. Set aside.
- In a small saucepan, combine the eggs, sugar, and lemon juice and stir well.
- Cook on low heat, stirring constantly for about 15 minutes.
- Pour into a bowl, add the butter, and stir well to incorporate. Let cool.
- Fold in the whipped crème fraîche.
- Pour the filling into the crust and refrigerate for at least an hour, or until ready to serve.
- Decorate with lemon slices or meringue that has been browned under a broiler.
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