| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 2 | Servings | ||
INGREDIENTS
| === SWEET-TART DOUGH === | ||
| 9 | T | Unsalted butter, room |
| temperature | ||
| 1 | c | Confectioners' sugar, plus |
| 2 | T | Confectioners' sugar |
| 1 3/4 | c | All-purpose flour, plus more |
| 1 | pn | Salt |
| 1 | Egg, lightly beaten | |
| === FILLING === | ||
| 1 1/2 | Lemons | |
| 2 | Whole Eggs | |
| 1 | Yolk | |
| 6 | T | Granulated sugar |
| 3/4 | c | Heavy cream |
| 12 | oz | Raspberries |
INSTRUCTIONS
To make the Sweet-Tart Dough: Using an electric mixer fitted with the paddle attachment, beat the butter until soft and very smooth. Add the confectioners' sugar, and beat until blended. Add the flour and salt. With the mixer running at low speed, beat the dough until it becomes crumbly. Add the egg, and continue mixing until the dough just comes together (do not overwork it). Turn out the dough onto a work surface, and gather into a ball. Cut in half, and shape each half into a disk. Wrap both pieces of the dough in plastic. Refrigerate at least 1 hour. Lightly butter the insides of two 8- by 3/4-inch round tart rings. Place the rings on a baking sheet lined with parchment paper. Working on a lightly floured work surface, roll one disk of the dough to an 1/8-inch thickness. Fit the dough into a tart ring, pressing lightly against the bottom and up the sides. Run your rolling pin against the rim of the circle, and cut off the excess. Repeat with second disk of dough and tart ring. Chill 30 minutes. Heat oven to 350 degrees with rack in center. Line each tart shell with a circle of parchment paper, and fill shells with pie weights or dried beans. Bake crusts 15 minutes, remove the paper and beans, and bake just until the edges of the crusts are golden, 3 to 5 minutes. Transfer baking sheet to a rack to cool. To make the Filling: Grate the zest of each lemon using the small holes of a box grater, and set aside. With a small knife, cut off enough of the top and bottom of each lemon, exposing the flesh. Stand the lemons on end, and carefully cut away the white pith and a tiny bit of the flesh from the entire surface of each lemon; the juicy sections of lemon should now be completely exposed. Lay the lemons on their sides, and cut each lemon crosswise into 1/2-inch-thick slices; remove seeds. Place lemon slices, whole eggs, egg yolk, granulated sugar, and heavy cream in the jar of a blender, and puree until smooth. Strain the mixture into a bowl, and whisk in the reserved lemon zest. Lower the oven temperature to 300 degrees. Scatter the raspberries over the bottom of the two crusts. Pour the lemon filling into crusts. Bake tarts just until the filling has set in the centers, about 25 minutes; the filling should not shimmy when the edges of the tarts are tapped lightly. Transfer tarts to a wire rack to cool. Serve. Makes 2 tarts. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Daniel Boulud, owner and executive chef of Cafe Boulud Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Daniel Boulud Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1534
Calories From Fat: 849
Total Fat: 96.4g
Cholesterol: 630.9mg
Sodium: 301.1mg
Potassium: 569.7mg
Carbohydrates: 144.9g
Fiber: 14g
Sugar: 46g
Protein: 26.5g