Music: Frank, AB – The Rural Alberta Advantage
All I’ve wanted to do since our San Francisco trip is eat Meyer lemons. Since my local grocery store isn’t fancy at all, I had to settle for regular lemons. We ate our fair share of lemon tarts in SF and I wanted to try to recreate each special moment at home. Lo and behold the Tartine Cookbook has their special recipe for their Lemon Cream Tarts. Woo Whoo! We ended up serving them in Southampton as part of the birthday celebration. Here’s what I did…
What you’ll need for the Tartlets: (You can use a 9 inch tart shell or a bunch of little 4-inch tartlet shells).
A sweet dough is called a pâte sablée. It’s fairly easy to make (if you watch it) and very tasty.1 cup and 2 tbsp. of room temperature butter 1 cup of sugar 1/4 tsp. of salt 2 room temperature eggs 3 1/2 cups of flour For egg wash: 1 large egg and a pinch of salt
- with a paddle attachment on stand mixer combine butter, sugar and salt and mix on medium speed for 3 minutes.
- Mix in one egg at a time and mix until smooth.
- Add the flour all at once and mix on low speed until well incorporated.
- Shape the dough by hand into a glad 2 inch disk. Wrap in plastic wrap and chill for up to 24 hour but at least 2 hours.
- Remove from refrigerator and place dough on lightly floured surface. Cut dough in quarters.
- Roll out dough into 1/8 inch thick pieces.
- Place tart(let) pieces on dough and cut circles around tart(let) 2 inches larger than pan.
- Ease dough into pans and cut away any excess dough.
- Place in the refrigerator for 15 minutes.
- Preheat oven to 325 degrees.
- Make small cuts in bottom of tart shells about 2 inches apart.
- Place in oven and cook for 7 minutes. Check pans and rotate to make sure color is even.
- Prepare egg wash.
- Remove shells from oven and wash with egg.
- Continue to bake for 5-6 more minutes until shells are a rich golden brown color.
- Let cool on wire rack for 15 minutes.
- Gently pop shells from tart pans.
- You can store shells, well wrapped, in refrigerator for up to 1 week.
For the Lemon Cream filling:1/2 plus 2 tbsp. of lemon juice (about 5 lemons) 3 large eggs 1 large egg yolk 3/4 cup of sugar pinch of salt 1 cup of butter (2 sticks) 1 cup of cold heavy cream 2 tbsp. of confectioners sugar
- make a double boiler by putting 4 inches of water in a saucepan. Place glass mixing bowl over top and let water boil (over medium heat) while glass heats.
- Whisk egg and eggs yolks all together.
- Combine lemon juice, whole eggs, egg yolk, sugar and salt and whisk together constantly.
- Continue whisking until mixture becomes very thick and reads at 180 degrees on a thermometer. This will take about 20 minutes.
- Remove bowl from heat and let cool for 2 minutes while continuing to stir.
- Cut the butter into 1 tbsp. pieces. Add one tbsp. of butter at a time and stir until well combined. The cream will be pale yellow and thick.
- Pour about 1/2 cup of cream into tarlet shells (or until filled).
- Shake the tartlet until smooth on top.
- Chill tarlet for 2 hours before serving (can be refrigerated for up to three days).
- Once ready to serve whip cream with a whisk until thick. Add sugar and whip until cream holds soft peaks.
- Top tart with whipped cream and serve!!