| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
Recipe pate brisee |
| 1/2 |
|
Stick unsalted butter; softened (1/4 cup) |
| 1 |
c |
Granulated sugar |
| 3 |
lg |
Eggs |
| 1/4 |
c |
Buttermilk |
| 2 |
tb |
Cornmeal |
| 1 |
ts |
Freshly grated lemon zest plus thin |
|
|
; strips of lemon zest tied into knots |
|
|
; for garnish |
| 3 |
tb |
Fresh lemon juice |
| 1/4 |
ts |
Salt |
|
|
Confectioners' sugar for dusting the |
|
|
; tartlets |
INSTRUCTIONS
Roll out the dough 1/8 inch thick on a floured surface, fit it into 8
tartlet tins, each 3 3/4 inches across the top and 3/4 inch deep, and roll
a rolling pin over the edges of the tins to trim the excess dough. Chill
the shells for 30 minutes.
In a bowl with an electric mixer cream the butter with the sugar until the
mixture is light and fluffy, beat in the eggs, 1 at a time, beating well
after each addition, and beat in the buttermilk, the cornmeal, the grated
zest, the lemon juice, and the salt. Divide the mixture among the tartlet
shells and bake the tartlets on a baking sheet in the lower third of a
preheated 425F. oven for 15 minutes. Reduce the oven temperature to 350F.
and bake the tartlets for 10 to 15 minutes more, or until they are golden
and set. Let the tartlets cool in the tins on racks until they can be
handled, remove them from the tins, and let them cool completely on the
racks. The tartlets may be made 1 day in advance and kept covered loosely
in a cool place. Dust the tartlets lightly with the confectioners' sugar
and garnish them with the lemon zest knots.
Makes 8 tartlets.
Gourmet November 1991
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