Lemon Tart - Tarte au Citron
One of the most popular desserts at Provence Marinaside. The lemon tart has been on the menu since Chef Jean-Francis Quaglia opened his restaurant. This tart is the first thing that he ever made on his own at the age of eight (8). Jean-Francis made this for his mother as a surprise, having watched her make it since he was a toddler. His mother (Chef Suzanne), a young widow and single mom, was one of France's first female professional chefs. She owned and was the chef of Le Patalain in Marseille.
Ingredients
Ingredients for Pastry:
- 2 cups Flour
- 1/3 cups Sugar
- 1/3 lb Cold Butter
- 1 large Egg
- Ice Cold Water
Ingredients for the Filling:
- 8-9 Lemons for juice = total 1 cup fresh lemon juice
- 3 lemons for zest
- 2 ½ cups Cold Water
- 6 large eggs
- ¾ cups Sugar
- 1 tsp Vanilla Extract
- ½ cup Corn Starch
Instructions
Method for the Pastry:
- Mix flour, salt, sugar and butter together.
- Make a hole in the middle and add the egg.
- Slowly add enough water until pastry forms into a ball.
- Refrigerate for at least 30 minutes.
- Roll out dough to fit 10” tart pan with removable bottom.
- Fit dough into the tart pan and refrigerate again for 30 minutes.
- Preheat the oven to 375°F.
- Par-bake shell for 15-20 minutes.
- Set aside to cool slightly before adding the filling.
Method for the Filling:
- Preheat oven to 350°F.
- Mix all ingredients in a large pot over medium heat.
- Stirring constantly with a wooden spoon only.
- When the mixture becomes thick and starts to bubble remove it from the heat.
- Let stand and cool slightly, stirring to release the heat.
- Pour filling into the par-baked tart shell.
- Finish baking in the oven for approximately 15-20 minutes.
- Allow to cool and set (2-3 hrs in the refrigerator).
- Serve with hazelnut brittle and whipped cream. Fruit coulis optional.
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