I hate to sound like a broken record, but G and I love the lemon tarts at Gordon’s on Blueberry Hill. Since I can’t go there right now, I guess it’s time to figure out a way to fake a tart process. Usually you hear me say, ‘how tough can it be?’ Now, I’ve shown you the pictures in the past, so you know how tough it can be. This is the competition. I’ll let you be the judge.
I tried making these last year, but they really looked ka-ka in my opinion. I bought new 4 inch pans. Last year I used 5 inch and even for us total lemon obsessives, it was a bit too much lemon. This year I’m trying a new tactic. I bought Sweet Paul’s book. It’s one of the 2 Nordic books I bought. The tarts are quite different than Gordon’s. For one thing, I’m using a 10 inch tart pan; although you can use small tart tins;
Let’s start with the recipe. I’m using the recipe from Sweet Paul’s Eat and Make cookbook.
2 small lemons
2 cups plus 1 tablespoon sugar
8 tablespoon cold butter, cut into pieces, plus more for the pan
1 1/2 cups flour
1/2 cup almond flour
1/2 teaspoon salt
1 to 2 tablespoons cold water
4 large eggs, plus 1 large egg yolk
Slice the lemons into paper-thin slices, remove the seeds and place in a bowl the 2 cups sugar. Keep on the counter overnight.
Butter a 10 inch tart pan or four 3 inch tart pans.
Put the flour, almond flour, salt and the remaining 1 tablespoon of sugar and the butter in a large bowl. Using your fingers, work the butter into the flour until the mixture is crumbly. Mix 1 tablespoon water and the egg yolk in a small bowl, then mix it into the flour mixture. If h the dough needs a little more water to come together, add the remaining 1 tablespoon water.
Press the dough into the tart pan(s) and refrigerate for 1 hour.
Preheat the oven to 375 degrees with the rack in the middle position,
Prick the bottom of the tart with a fork. Place the tart pan on a baking sheet and bake for 15 minutes, or until the edges are light golden brown.
Remove the lemon slices from the sugar syrup and set aside. Add the eggs to the syrup, whisk well and strain into a medium bowl. Pour the egg mixture into the crust(s) and bake for 15 minutes, or until set.
Place 3 or 4 for lemon slices on top of each small tart or 6 to 8 on the large tart. Bake for another 15 minutes, or until the filling is set and lightly browned in spots.
Cool completely on a wire rack before serving.
* From the Recipe Box:
You can’t whip this tart out whenever you hear company is coming. It does take 2 days to make.
I had issues. I could have sworn I had lemons, but no. I did have frozen blood orange slices. Remember last year I told you how I freeze them every January to be ready for summer. I decided to give them a try. They look beautiful. Love the color of the juice.
and remember: Go for it! Big kiss, Lynn