“Tantalizing Titillating Tempting Tarts!”
At the site of IS MY BLOG BURNING this is what it saysâ€¦
Sugar High Friday #9
From the host’s blog – “And so, I embark on a quest to find fellow tart-lovers, to discover what strange manner of tart, tartlet, galette, or any other tart-formation that you all would care to create in this June’s edition of Jennifer at Domestic Goddess’s artery-clogging brain-singing SUGAR HIGH FRIDAY!
So, for this edition, the theme is “Tantalizing Titillating Tempting Tarts!” Please post your entries on Friday June 17th and email me (note obfuscation!). I shall attempt to post the roundup the very next day! And while I know and love the joys of savory tarts, this is a sugary event.
But feel free to prep your palate for a sweet tart with a savory one! I know I will. “
What tart should we do? Clafoutis, tart aux framboise… the weekly market has beautiful lemons and why not one of my favourite one… tart au citron.
When I was based in Monaco few years ago, after work, I normally go up to Beausoleil just above Monte Carlo and there I discovered a small patisserie that sells lemon tartlets. It was my afternoon treat to buy at least two pieces and sit down at the Casino gardens savouring these. I just love the citrussy flavour after having my first bite, I feel I was transported into somewhere else…so here is its my husband’s recipe I would love to share with you.
TARTE AU CITRON
A wonderful intense lemony tart, with a wonderful citrusy aroma zestiness.
500 g short bread dough
4 lemons washed , zest and juice together
300 g sugar
300 ml double cream
1)On a lightly floured surface roll out the pastry, and line a buttered flan ring with the pastry.
2)Trim the pastry and refrigerate for about 30 min.
3)Remove from the fridge and line the interior of the pastry case with a circle of greaseproof paper, fill with dried beans and bake in a preheated oven at 170C for 15 minutes. Take out from the oven , remove the beans and brush the pastry case with a little egg wash
4)Put back into the oven and continue to bake for a further 10 minutes. Remove from the oven and keep pastry shell at room temperature.
Lemons at the farmers market, ready for grating, blind baking, lemon rinds, mixing the eggs, the lemon mixture, filling up the tart, baked lemon tart.
1)Break eggs into a bowl add the sugar and mix lightly with a whisk.
2)Add the lemon mix and stir till well blended.
3)Pour in the cream whisk lightly stir till well blended.
4)Pour into pastry case and place in the preheated oven.
5)Reduce the heat to 150C and bake for about 50 minutes.
6)Remove from the oven and cool slightly before gently removing the flan ring .
7)Cool completely before adding garniture.
Brush sides with a natural glaze and coat with roasted chopped nuts
Decorate fresh strawberries
Brush with strawberry glaze.
Garnish with fresh mint
Recipe for pastry
250 g best all-purpose flour
100 g confectioners sugar
100g butter, soften
1 egg plus water to make 60ml liquid
1)Sift the flour onto a large parchement paper and make a well.
2)Break the egg into a bowl and measure water as necessary.
3)Quickly mix the soften butter and sugar together until a thick cream is obtained, but into the flour well with the egg water mixture.
4)Work the flour in quickly.
5)As soon the pastry no longer sticks to the paper ,pull it together into a ball.
6)Rest the pastry in a cool place , about a hour, covered well to avoid crust formation.
This allows the pastry to relax making it easier to roll out.
7)Roll out small quantities and line individual and greased pastry tart pan.
8)Allow pastry to rest before baking at 180 C for 15 minutes.
The shell can be baked blind.