Frank's Recipes! Lemon Tart

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Lemon Tart

Grated zest and juice of 3 lemons
3 large eggs
1/2 cup plus 1 tablespoon (112 grams) sugar
3 tablespoons (43 grams) unsalted butter, cut into 1/2 inch pieces
One 9 1/2 inch tart shell made from Sweet Tart Dough (recipe follows)

Garnish
1 lemon
1/4 cup (60 grams) Apricot Glaze (recipe follows)
Mint leaves

Preheat the oven to 325 degrees F.

Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes.

Place the prebaked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack.

Make the garnish:
Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon halves lengthwise in half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out.

If necessary, rewarm the apricot glaze over low heat on in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.

Sweet Tart Dough
(pate sucree)

1 cup plus 1 tablespoon (122 grams) confectioners sugar
1 3/4 cups (254 grams) all-purpose flour
Pinch of salt
9 tablespoons (127 grams) unsalted butter, softened
1 large egg

Sift together the confectioners sugar, flour and salt into a bowl.

Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it in two. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. Half of the dough may be well wrapped and frozen for up to 1 month.

Let the dough stand at room temp for 30 minutes to soften. Lightly butter two two 9 1/2 inch fluted tart pans with removable bottoms.

Dust a work surface lightly with flour. Dust one of the discs lightly with flour and using a floured rolling pin, roll out into a rough 12 inch circle. Lift the dough often, making sure that the work surface and dough are lightly floured at all times. Roll the dough up onto the rolling pin and gently unroll over one of the prepared tart pans. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Repeat with the remaining dough and tart pan. Prick the bottom of the tart shells all over with a fork. Chill the tart shell for 20 minutes. (The tart shells can be refrigerated for up to 24 hours.)

To partially bake the tart shells:

Preheat the oven to 325. Lightly butter two pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, an fill with dried beans, rice, or pie weights.

Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 5 minutes, until just set; the tart shells should have little or no color. Cool completely on a wire rack.

To prebake the tart shells:

Follow above instructions only after removing the foil, bake for 8 - 10 minutes or so until evenly golden brown. Cool completely on a wire rack.

Apricot Glaze

1/3 cup (95 grams) apricot preserves

Place the preserves in a small heatproof glass measure and microwave on high power for 30 - 45 seconds, until bubbling. Strain the hot preserves through a fine-mesh sieve into a small bowl. Use the glaze warm.