INGREDIENTS

INSTRUCTIONS

Recipe-a-Day is celebrating our first birthday and you're invited to
the dinner party. We've offered you a variety of tarts over the past
several days, to choose as a side dish or as a finish to our French
feast. Today's recipe is one that will keep the conversation going
long after the dinner party has ended, because it's difficult to
believe the ingredients utilized can produce such a light,
rhubarb-like, pie.  If you're a gardener in search of an idea for using
those green  tomatoes that just won't ripen on the vine at the end of
the growing  season, we've got a great little recipe for you!  If
you're not a gardener, get to know one, because you'll need green
tomatoes as the main ingredient of this fantastic French dessert.
Pre-heat oven to 400-F degrees and assemble your mise-en-place, now.
(Mise-en-place defined: French cookery method whereby you arrange each
ingredient in the portion and sequence you'll require to prepare your
recipe.)  Use a sharp knife to carefully remove the zest (lemon peel)
from one  of the lemons, and then slice it into fine julienne. Make
sure to  leave the white, bitter part of the peel behind. Grate the
zest from  the remaining lemon and reserve.  In a small saucepan,
combine the julienned lemon peel, water, and 3  tablespoons of the
sugar. Bring the mixture to a boil over high heat  and cook for about 5
minutes, or until most of the water has  evaporated. Drain the lemon
peel and set aside.  On a lightly floured surface, roll out the pastry
into a 12-inch  circle, about 1/8-inch thick. (If you used the Puff
Pastry recipe  from yesterday's Lemon Tart, you'll have enough puff
pastry to  prepare two green tomato pies.) Transfer the pastry to a
9-inch tart  pan, preferably with a removable bottom. Gently fit the
pastry into  the pan and trim off any excess. Prick the bottom of the
pastry all  over with a fork, for even baking. Then cover it with
aluminum foil  and weight the foil with dried beans or rice. Bake the
pastry for  about 15 minutes, or until it is lightly browned. Remove
the foil and  set on a wire rack to cool.  In a small mixing bowl, mix
the arrowroot with the egg and reserve.  In a large sauté pan, melt
the butter over medium heat. Cook the  tomato slices for about 5
minutes, or until soft, working gently so  as to not tear the slices as
they're turned. Sprinkle 3 table- spoons  of the sugar over the
tomatoes and stir gently. Spoon some of the  liquid from the pan into
the egg and arrowroot mixture to temper it,  that pour the egg mixture
into the pan and continue to stir gently.  Remove the pan from the heat
and gently stir in the julienned lemon  peel. Spoon the tomatoes into
the pastry shell and pour the remaining  liquids over the top. Let the
filling cool slightly before proceeding.  In a large bowl, beat the egg
whites to soft peaks with an electric  handheld mixer. Add the
remaining two tablespoons of sugar and  continue to beat until stiff
peaks form. Fold the grated lemon zest  into the meringue. Use a
spatula to spread the meringue evenly over  the tomato filling,
swirling it into peaks for an attractive final  presentation.  Bake for
about 5 minutes in the same 400-F degree oven, or until the  meringue
is golden.  Sprinkle with confectioners' sugar and serve immediately.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 8, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 443
Calories From Fat: 228
Total Fat: 25.6g
Cholesterol: 58.1mg
Sodium: 1045.3mg
Potassium: 307.9mg
Carbohydrates: 48.2g
Fiber: <1g
Sugar: 17.1g
Protein: 7.3g