CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
March 1994 |
1 |
Servings |
INGREDIENTS
1/2 |
c |
Sugar |
5 |
T |
Unsalted butter, cut into |
|
|
bits |
2 |
|
Eggs, beaten lightly |
1/4 |
c |
Fresh lemon juice |
2 |
T |
Freshly grated lemon zest |
1 1/2 |
c |
All-purpose flour |
6 |
T |
Confectioners' sugar |
1 |
|
Stick cold unsalted butter |
|
|
cut into bits 1/2 |
|
|
cup |
3 |
T |
Sour cream |
1 |
|
Egg yolk |
1/8 |
t |
Vanilla |
1 1/2 |
pt |
Small strawberries, about |
|
|
18 hulled |
1/4 |
c |
Heavy cream |
INSTRUCTIONS
Make lemon curd: In a metal bowl set over a saucepan of simmering
water cook sugar, butter, eggs, lemon juice, and zest, whisking
frequently, until curd is thick enough to hold marks of whisk and the
first bubble appears on surface, 12 to 15 minutes. Strain curd through
a sieve into a bowl and cool. Chill curd, covered, until ready to use.
Lemon curd may be made 1 week in advance and kept covered and chilled.
Make shell: In a food processor pulse flour, confectioners' sugar,
butter, and a pinch of salt until mixture resembles coarse meal. In a
small bowl stir together sour cream, egg yolk, and vanilla until
combined well and add to flour mixture. Process mixture until a ball
of dough is formed. Shape dough into a thick disk and chill, wrapped
in plastic wrap, at least 30 minutes. Preheat oven to 375F. On a
floured surface roll out dough 3/8 inch thick and cut on an 11-inch
circle. Transfer dough with 2 spatulas to baking sheet. Crimp edge
decoratively and chill dough 20 minutes. Prick shell all over with a
fork and bake in middle of oven until pale golden, 15 to 17 minutes.
Cool shell completely on baking sheet on rack. Assemble tart: Spread
lemon curd evenly on shell, leaving a 1-inch border, and arrange
strawberries on it. The tart may be assembled up to this point 3 hours
in advance and kept covered. Whip cream and spoon into a pastry bag
fitted with a large star tip. Pipe rosettes of cream between
strawberries and transfer tart to platter. Gourmet March 1994
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