| 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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