From the blog For Love of the Table
1 c. (2 sticks) unsalted butter (227g)
3/4 c. sugar (150g)
2 egg yolks (40g)
2 t. vanilla
2 1/2 c. all-purpose flour (300g)
2/3 c. cake flour (92g)
Briefly cream the butter and sugar. Beat in the egg yolks and the vanilla. Add the flours and mix until just combined. Divide the dough into three equal portions. The dough may be used right away, or chilled and rolled out later (let it soften slightly before rolling it out). Press each portion into a thick disk. Wrap in plastic and chill until ready to use. For the lemon curd tart you will only need 2 of the disks. The other may be frozen for another use.
Lemon Curd:
1 c. sugar
Zest of 3 lemons
2/3 c. strained lemon juice
3 eggs
4 oz. (1 stick) unsalted butter, cut into pieces
Combine the sugar, lemon zest and lemon juice in a medium saucepan and bring to a boil over high heat. In a medium-sized bowl, whisk the eggs until homogenous. When the lemon syrup boils, whisk it into the eggs in a thin stream. Return this mixture to the saucepan and place over medium heat. Stir constantly until the mixture is visibly thickened—this will only take about 3 minutes. Remove from the heat and whisk in the butter, piece by piece. When the butter is fully incorporated, turn the curd into a bowl and press a piece of plastic wrap to the surface. Chill overnight.
Build and Bake the tart:
2 disks of tart dough
Cold lemon curd filling
1 egg white, beaten until frothy
Additional sugar for sprinkling (1 T. or so)
Sweetened whipped cream
Fresh raspberries (or other favorite berry)
Between 2 sheets of plastic wrap, roll one disk of dough into a round about 1/8-inch thick. Peel off the top sheet of plastic and invert the round of dough into a buttered 9- to 9 1/2-inch removable-bottom tart pan. Ease the dough into the pan being careful not to stretch it and pressing it against the sides of the tart pan. Use your hands to gently press the dough against the upper rim of the tart pan so that the dough is trimmed flush with the pan. Spoon the cold lemon curd into the tart shell. Roll out the second round of dough. Place it on top of the filling. Press the edges together to seal.
Place the tart onto a cookie sheet and bake in a preheated 375° oven until the top and sides are golden brown—about 35 minutes. Remove to a rack and let stand for 5 minutes. Brush the top of the tart with the beaten egg white; sprinkle with the sugar. Bake 10 minutes more. Cool the tart on a wire rack. When completely cool, slice and serve with whipped cream and fresh berries.
(Recipe adapted from Bon Appetit, March 1992)
http://www.forloveofthetable.com/2015/03/a-traditional-menu-for-st-patricks-day.html
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