![]() ![]() ![]() With that, you’ll understand why you don’t need a meringue to complete it. Likewise, this filling is far more rich and luscious than its American cousin (it’s a French tart, after all), with a generous amount of butter in it too. It holds its shape, but is far more soft than in the other lemon pies you might have encountered. The crust gets baked on it own, before being filled.Ī custard is indeed the proper way to describe the filling. You can also prepare the dough the day before and keep it refrigerated for up to 24 hours. Take into account these chilling times when you plan on making this lemon tart. My version of it includes a small portion of almond flour, for sweet nutty notes that balance perfectly with the tangy lemon filling.īecause a pâte sucrée contains quite a lot of butter, it needs to be chilled twice for at least 2 hours before rolling-it out and at least 30 minutes once rolled out in the tart shell, before baking. A pâte sucrée is a sweet, crumbly French pastry (a little more crisp, and less sandy than a “ pâte sablée”), which is usually used for tarts featuring cream or custards. The ideal crust for this lemon tart is what we call a “ pâte sucrée”. You can use a store-bought pie crust if you wish but as I always like to say that making your own crust from scratch will go a long way. Make sure you read the following cooking notes, and you’ll be set for success! I have had my fair share of too-sweet or too-tart lemon tarts in my life… enough to motivate me to create this lemon filling that to me, is the perfect balance of flavors. A proper filling: luscious and tangy, but not too sweet nor tart. And as with many French desserts, I like to say that making it isn’t very complex – but it has to be done right! A proper crust: buttery, crisp and not too crumbly. ![]() With that being said, the original French “Tarte au Citron” is meringue-less, and simply allows the bright yellow filling to shine on its own. Of course, you can find both versions in French bakeries (with or without meringues), and I would even say that you will find more meringue-topped lemon tarts nowadays, as they’re probably more eye-catching. Unlike common perceptions, a classic French Lemon Tart (Tarte au Citron) does not traditionally feature a meringue top. It’s bright and sunny, while still making the best of these citrusy winter fruits. This is a perfect dessert to transition from Winter to Spring. A must to have in your baking repertoire as a French host(ess). That is all you need to recreate this utterly iconic French dessert: a Classic French Lemon Tart. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.A crisp buttery crust with a smooth tangy lemon custard. ![]() If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. Use a small, sharp knife to cut out a round 2 inches greater in diameter than your tart or tartlet pan. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Lift the dough and give it a quarter turn. On a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Or, use the round to line a tart pan and wrap well. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Make-ahead Tip: The dough can be made ahead of time and frozen for up to one month. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Nut dough variation: Add 2 tablespoons of ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed. Add the egg mixture and beat just until the dough pulls together. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. With a stand mixer: Using the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the egg mixture and mix with a fork just until the dough pulls together. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. By hand: In a large bowl, stir together the flour, sugar and salt. ![]()
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