| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | California | Desserts, Fruits | 8 | Servings |
INGREDIENTS
| 1 2/3 | c | Whole-wheat pastry or |
| Unbleached white flour | ||
| 2 | tb | Date sugar |
| 4 | tb | Chilled unsalted butter |
| 1 | Egg white | |
| 1 | tb | Apple cider vinegar |
| 4 | tb | Ice water |
| Grated rind of 1 small | ||
| Lemon | ||
| Juice of 2 medium lemons | ||
| 1/2 | c | Light honey or to taste |
| 2 | Eggs |
INSTRUCTIONS
1. Preheat oven to 450 degrees F. In a large mixing bowl, combine flour and date sugar. Make a well in center of dry ingredients and grate in butter or stir in oil. With fingers or a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not overmix. Add egg white, vinegar, and enough of the ice water to form a ball of dough. Wrap in plastic wrap and refrigerate for 10 minutes. 2. In a blender or food processor, combine lemon rind, juice, honey, and eggs, and puree until smooth. 3. Lightly flour a counter or breadboard. Roll ball of dough into a 14-inch circle and press into a 9-inch tart pan (preferably one with fluted edges). Pour in lemon filling. Bake for 10 minutes, then lower heat to 350 degrees F and bake until firm and lightly browned (about 30 more minutes). Makes 1 nine-inch tart. Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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