French Lemon Tart

By The Canadian Living Test Kitchen

117 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per serving, about:	-
cal	314314 cal
pro	6 g6g pro
total fat	16 g16g total fat
sat. fat	9 g9g sat. fat
carb	37 g37g carb
fibre	00 fibre
chol	213 mg213mg chol
sodium	157 mg157mg sodium
% RDI:	-
calcium	33 calcium
iron	99 iron
vit A	1818 vit A
vit C	55 vit C
folate	1919 folate

Nothing says spring more than the aroma of freshly squeezed lemons. And there's no better way to showcase this vibrant fruit than in a French-style tart with a tangy filling and tender buttery crust. For this elegant tart, the filling is baked in the crust for a short time — just enough to set it.

Ingredients

1 cup all-purpose flour 1 1cup cupall-purpose flour
2 tbsp (25 ml) granulated sugar 2 2tbsp (25 ml) tbsp (25 ml)granulated sugar
1/2 cup (125 ml) cold butter , cubed1/2 1/2cup (125 ml) cup (125 ml)cold butter, cubed
1 egg yolk 1 1egg yolkegg yolks
2 tbsp (25 ml) water 2 2tbsp (25 ml) tbsp (25 ml)water
Lemon Filling:
5 eggs 5 5eggeggs
3 egg yolks 3 3egg yolkegg yolks
1 cup (250 ml) granulated sugar 1 1cup (250 ml) cup (250 ml)granulated sugar
3/4 cup (175 ml) lemon juice 3/4 3/4cup (175 ml) cup (175 ml)lemon juice
2 tbsp (25 ml) cold butter 2 2tbsp (25 ml) tbsp (25 ml)cold butter
Topping:
3 tbsp (50 ml) apple jelly 3 3tbsp (50 ml) tbsp (50 ml)apple jelly
assorted assortedfruitfruits, (such as Cape gooseberries, blueberries and raspberries) or icing_sugar

Preparation

In bowl, whisk flour with sugar. Using pastry blender or knives, cut in butter until in fine crumbs with a few larger pieces. Whisk yolk with butter; drizzle over flour, tossing with fork until dough clumps.

Turn out onto work surface. Press into smooth ball; flatten. On floured surface, roll out to 11-inch (28 cm) circle; fit into 9-inch (23 cm) tart pan with removable bottom. Trim to 1-inch (2.5 cm) overhang; fold inside and press pastry together. Refrigerate for 30 minutes.(Make-ahead: Cover and refrigerate for up to 24 hours.)

With fork, prick bottom at 1/2-inch (1 cm) intervals. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until top of rim starts to turn golden, 15 to 20 minutes. Remove weights and foil; bake until golden, about 10 minutes. Let cool on rack.

Lemon Filling: In top of double boiler or large heatproof bowl over saucepan of simmering water, whisk together eggs, egg yolk, sugar and lemon juice; cook, stirring often, until translucent and thick enough to mound on spoon, 15 to 20 minutes.

Strain through fine sieve into bowl; stir in butter. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Spoon lemon filling into pie shell, smoothing top. Bake in bottom third of 325°F (160°C) oven until filling loses some shine and forms thin skin, about 12 minutes. Let cool on rack. Refrigerate until cold, about 2 hours.

Topping: In small microwaveable bowl or saucepan, heat apple jelly on high for 30 seconds or until melted; spoon evenly over filling. Refrigerate until set, about 30 minutes. (Make-ahead: Cover with large inverted bowl; refrigerate for up to 24 hours.) Garnish with fruit or dust edge of pastry and narrow border of filling with icing sugar.

Source : Canadian Living Magazine: April 2005