| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
|
Stick cold unsalted butter, cut into 6 to 8 pieces |
| 2 |
|
Eggs |
| 1 |
c |
Sugar |
| 1/3 |
c |
All purpose flour |
| 8 |
|
Eggs |
| 2 |
ts |
Grated lemon zest |
| 1/2 |
c |
Strained lemon juice |
| 2 |
c |
Heavy cream |
INSTRUCTIONS
PATE SUCREE
LEMON FILLING
For the dough: Combine flour, sugar, baking powder and salt in a food
processor fitted with metal blade. Pulse several times to mix. Add butter
and pulse about 15 to 20 times to reduce mixture to a fine powder. Add eggs
and pulse again, continuing to pulse until dough forms a ball. Remove dough
from work bowl, wrap and chill.
Preheat oven to 325 degrees and set rack in the lowest position. Butter a
9-inch layer pan, 2 inches deep. Roll the dough about 1/4-inch thick and
line the pan. In rolling, keep the dough as close as possible to the size
of the pan.
For the filling: Whisk sugar and flour together in a mixing bowl, then wisk
in eggs, 2 at a time. Whisk in remaining ingredients one at a time. Pour
filling into prepared pan and bake for 1 hour, or until the filling is set
and the crust is golden. Cool pan and refrigerate covered.
To unmold, warm bottom of pan and invert tart onto plate or cardboard.
Remove pan and replace with another plate or cardboard. Reverse again.
Serve very cold.
Recipe by: Cooking Live Show #8884 Posted to MC-Recipe Digest V1 #627 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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