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| Boulangerie Cafe |
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| Tarte Au Citron |
When I visited France last year in August, I found a wonderful lemon tart when our tour stopped for lunch at a charming cafe in Rouen. At that time I was engaged, getting married in September. Since then my husband has wanted to bake a lemon tart for me to remind me of my travels. He came up with a recipe that takes the crust from one recipe and the lemon filling from another. This is not the traditional lemon curd filling, but a delicious, nutty, almond lemon filling. Thank you, my wonderful husband.
Crust from Joy of Baking
- 1 cup all purpose flour
- 1/3 cup powdered sugar
- 1/8 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut in pieces
Lemon Filling from France Today ...Tarte Au Citron
- 3/4 cup blanched almonds
- 3/4 cup granulated sugar
- 3 eggs
- grated zest of 2 lemons
- 1/4 cup fresh lemon juice
- 2/3 cup butter, melted
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| The perfect 9-inch tart pan with removable bottom. |
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| Assemble ingredients. |
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| Measure 1 cup flour. |
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| Put into food processor. |
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| Measure powdered sugar. |
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| Measure salt. |
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| Process to combine. |
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| Add cubed butter. |
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| Pulse until pastry starts to come together. |
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| It will form clumps. |
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| It will look like this. |
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| Prepare 9 inch tart pan by spraying with nonstick vegetable cooking spray. |
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| Place pastry in pan, evenly press onto the bottom and sides of pan. |
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Pierce the bottom of the crust with the tines of a fork.
(This will prevent the pastry crust from puffing up while it bakes.) |
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Cover and place the pastry crust in the freezer for 15 minutes to chill.
(This will help prevent the crust from shrinking while it bakes.) |
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When pastry is completely chilled, place the tart pan on a larger baking sheet.
Bake in a preheated 425 degree oven until the crust is golden brown,
about 13-15 minutes. |
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While crust is baking, prepare the lemon filling.
Assemble the ingredients. |
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| Measure 3/4 cup blanched almonds. |
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| Measure 3/4 cup granulated sugar. |
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| Use 2 tablespoons of the 3/4 cup of sugar to add to the almonds. |
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| Pulse the almonds with the 2 tbsp. of sugar in a food processor. |
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Pulse until finely ground.
Set aside. |
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| Get a stand mixer fitted with the whisk attachment ready to mix the filling. |
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The crust is ready for the filling after cooked to a golden brown,
and set out to cool. |
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| Crack 3 eggs. |
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| Add remaining sugar. |
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| Zest 2 lemons. |
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Beat the eggs and the remaining sugar until light
and thick enough to leave a ribbon trail when whisk is lifted.
3 to 5 minutes. |
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| Add 1/4 cup of fresh lemon juice. |
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| Stir in the lemon zest. |
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| Melt 2/3 cup butter and add to mixture. |
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| Using a spoon, stir in the ground almond mixture. |
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| Pour filling into pre-baked tart shell. |
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| Set oven temperature to 375 degrees. |
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| Bake for approximately 25-30 minutes or until filling is set. |
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Bake until the filling is set and a golden brown.
A toothpick inserted in the middle of the tart will come out clean. |
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Let cool, then unmold the tart onto a platter.
Serve at room temperature, sprinkling with powdered sugar.
Serves 6-8 people. |
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The tart keeps well for up to 2 days in an airtight container,
but will not be as light as on the day of baking. |
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| Bon Appetit |
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| Thank you, Doug. |
