market gourmet

[ market gourmet ] Lemon Tart

From The Perfect Pie by America’s Test Kitchen ($35, America’s Test Kitchen, 2019)

1 recipe Classic Tart Dough (recipe follows) 2 large eggs plus 7 large yolks 1 c (7 oz) granulated sugar

N c grated lemon zest plus M c juice (4 lemons) Pinch salt 4 Tbsp unsalted butter, cut into 4 pieces 3 Tbsp heavy cream Confectioners’ sugar 1. Roll dough into an 11-inch circle on a floured counter. Transfer to a parchment paper–lined rimmed baking sheet; cover loosely with plastic wrap and refrigerate until firm but pliable, about 10 minutes. 2. Loosely roll dough around rolling pin and gently unroll it onto a 9-inch tart pan with a removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough. Wrap loosely in plastic, place on a large plate, and freeze until fully chilled and firm, about 30 minutes. (Dough-lined tart pan can be frozen for up to 1 month.) Adjust oven rack to middle position and heat oven to 375˚. 3. Line chilled tart shell with a double layer of aluminum foil and fill with pie weights. Bake on a foil-lined rimmed baking sheet until tart shell is golden and set, about 30 minutes, rotating sheet halfway through baking. Remove foil and weights and transfer sheet to a wire rack. (Tart shell must still be warm when filling is added.) 4. Whisk eggs and yolks together in a medium saucepan. Whisk in granulated sugar until combined. Then whisk in lemon zest and juice and salt. Add butter and cook over medium-low heat, stirring constantly, until mixture thickens slightly and registers 170˚, about 5 minutes. Immediately pour mixture through a fine-mesh strainer into a bowl. Stir in cream.

5. Pour warm lemon filling into warm tart shell. Bake tart on sheet until filling is shiny and opaque and center jiggles slightly when shaken, 10 to 15 minutes, rotating sheet halfway through baking. 6. Let tart cool completely on sheet on wire rack, about 2 hours. Remove outer ring of tart pan, slide a thin metal spatula between tart and tart pan bottom, and carefully slide tart onto a serving platter or a cutting board. Dust with confectioners’ sugar. Serve. Kitchen Note: Once the lemon curd ingredients have been combined, cook it immediately; otherwise, its finished texture will be grainy.

Per serving: 362 Calories, 5 g Protein, 43 g Carbohydrates, 29 g Total sugars (28 g Added sugars), 1 g Fiber, 20 g Total fat (11 g sat), 197 mg Sodium, HH Vitamin A, H Vitamin B2 (riboflavin), B12, C, Phosphorus

Classic Tart Dough

From The Perfect Pie by America’s Test Kitchen ($35, America’s Test Kitchen, 2019)

1 1 large egg yolk Tbsp heavy cream 20 min prep time + 1 hr

K tsp vanilla extract chill time 1N c (6N oz) allpurpose flour makes 1 9-inch crust

M c (2M oz) confectioners’ sugar

N tsp salt 8 Tbsp unsalted butter, cut into N-inch pieces and chilled 1. Whisk egg yolk, cream, and vanilla together in a bowl. Process flour, sugar, and salt together in a food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With processor running, add egg yolk mixture and continue to process until dough just comes together around processor blade, about 12 seconds. 2. Transfer dough to a sheet of plastic wrap and form into a 6-inch disk. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days. Let chilled dough sit on a counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.) Kitchen Note: You need only to lightly flour the counter when rolling out this supple dough.

2 hrs

prep time + 2 hrs cool time serves 10