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Full Online Book HomeLearning KitchenDesserts - Tart - Lemon Tart
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Desserts - Tart -  Lemon Tart Post by :stony Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1187

Click below to download : Desserts - Tart - Lemon Tart (Format : PDF)

Desserts - Tart - Lemon Tart

For Crust:
1 1/2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon ground cinnamon
9 tablespoons chilled unsalted butter, cut into pieces
3 tablespoons ice water plus

For Filling:
1 3/4 cups fresh lemon juice
1 1/2 cups sugar
5 large eggs
4 large egg yolks
1 tablespoon grated lemon peel
3/4 cup unsalted butter, cut into pieces

Make Crust: Combine flour, sugar and ground cinnamon in processor. Using on/off turns, cut in chilled unsalted butter until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more ice water by teaspoonfuls. Gather dough into ball. Flatten into disk. Wrap dough tightly in plastic and refrigerate 1 hour.

Filling: Combine juice, sugar, eggs, egg yolks and grated lemon peel in top of double boiler set over simmering water (do not let top of double boiler touch water). Whisk until mixture is thick, about 13 minutes (do not boil). Remove from heat. Gradually add butter, whisking just until melted. Refrigerate lemon curd. Chilling until cold, stirring occasionally, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.)

Make Tart: Preheat oven to 350F. Roll out dough on lightly floured surface to 15- inch round. Transfer dough to 11-inch diameter tart pan with removable bottom. Gently press dough into place; freeze 15 minutes. Line crust with aluminum foil. Fill crust with dried beans or pie weights. Bake 15 minutes. Remove beans and aluminum foil and bake until crust is golden brown, piercing with fork if crust bubbles, about 25 minutes. Transfer to rack and cool completely. Pour lemon filling into prepared tart crust. Cover and refrigerate until filling is set, about 3 hours. Transfer to platter. Cut lemon tart into wedges and serve with whipped cream or soft-serve ice cream.

Macadamia Nut Crust:
1 1/3 cups salted macadamia nuts (about 7 ounces)
1 stick (1/2 cup) cold unsalted butter
1 1/2 cups all-purpose flour
1/4 cup sugar
2 large egg yolks

Preheat oven to 350°F.

In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop 2/3 cup nuts. Coarsely chop remaining 2/3 cup nuts and reserve. Cut butter into pieces.

In a bowl with a pastry blender or in a food processor blend or pulse together finely chopped nuts, flour, sugar, and butter until mixture resembles coarse meal. Add yolks and blend dough until it begins to come together but is still crumbly. Press dough in bottom and up side of an 11-inch tart pan with a removable bottom. Chill crust 30 minutes.

Preheat oven to 375°F.

Bake crust in middle of oven until golden, about 25 minutes, and transfer to a rack to cool completely.
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Desserts - Tart -  Macadamia Pineapple Tart Desserts - Tart - Macadamia Pineapple Tart

Desserts - Tart -  Macadamia Pineapple Tart
Cookie Tart Pastry (below) 3/4 cup coarsely chopped macadamia nuts 3/4 cup coarsely chopped candied pineapple 1/2 cup sugar 1/3 cup margarine or butter, melted 3/4 cup corn syrup 1/4 cup coffee liqueur, if desired 1/4 tsp. salt 3 eggs Whipped cream, if desired Heat oven to 400° F. Make Cookie Tart Pastry. Reduce oven temperature to 375° F. Sprinkle nuts and pineapple evenly over warm pastry. Beat remaining ingredients except whipped cream with spoon until smooth. Pour over nuts and pineapple. Bake about 30 minutes or until set. Serve warm or cool with whipped cream. Cookie Tart Pastry: 1-1/2 cups

Desserts - Lemon Curd Tarts Desserts - Lemon Curd Tarts

Desserts - Lemon Curd Tarts
Makes one 7 1/2-inch tart or four 4-inch tartlets 6 egg yolks, beaten 1 cup sugar 1/2 cup freshly squeezed lemon juice 1/4 pound (1 stick) unsalted butter, cut into small pieces 1 tablespoon grated lemon zest 1 (7 1/2-inch) tart shell or four 4-inch tartlet shells, pre-baked and cooled To make the lemon curd, strain the beaten egg yolks through a sieve into a medium-size, heavy saucepan. Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10 to 12 minutes, until the mixture thickens and coats the back of a