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- Exported from MasterCook *
Tarte Au Citron A La Nicoise
Recipe By : Cooking Live Show #8884
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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pate sucree:
2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick cold unsalted butter -- cut into 6 to 8
-- pieces
2 eggs
lemon filling:
1 cup sugar
1/3 cup all purpose flour
8 eggs
2 teaspoons grated lemon zest
1/2 cup strained lemon juice
2 cups heavy cream
For the dough: Combine flour, sugar, baking powder and salt in a food
processor fitted with metal blade. Pulse several times to mix. Add
butter and pulse about 15 to 20 times to reduce mixture to a fine
powder. Add eggs and pulse again, continuing to pulse until dough
forms a ball. Remove dough from work bowl, wrap and chill.
Preheat oven to 325 degrees and set rack in the lowest position.
Butter a 9-inch layer pan, 2 inches deep. Roll the dough about
1/4-inch thick and line the pan. In rolling, keep the dough as close
as possible to the size of the pan.
For the filling: Whisk sugar and flour together in a mixing bowl, then
wisk in eggs, 2 at a time. Whisk in remaining ingredients one at a
time. Pour filling into prepared pan and bake for 1 hour, or until the
filling is set and the crust is golden. Cool pan and refrigerate
covered.
To unmold, warm bottom of pan and invert tart onto plate or cardboard.
Remove pan and replace with another plate or cardboard. Reverse again.
Serve very cold.
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