When Life Gives You Lemons, Make A Lemon Tart
I’ve never met anyone who doesn’t like a lemon tart. I think even the most stoic chocolate lovers have room in their heart for a lemon tart. And, lemon tarts are actually so simple, and I always have every ingredient I need to make one. That’s right, the ingredients are pretty standard fair. You can whip one up pretty quickly and no one will ever complain!
I’m Addicted To Cook Books
I love cook books. I love the beautiful pictures and I enjoy reading all the amazing recipes, hoping one day I will have the time or the reason to make them. One of my favorites is “Bouchon” by Thomas Keller.
So, Thomas Keller is probably one of the very best chefs in the world. The French Laundry is the standard in fine French dining. A few years ago I made his recipe for Boeuf Bourguignon from the “French Laundry” cookbook and it took me three days. But, “Bouchon” is actually a cookbook that is based on bistro fare and the recipes are all fairly easy. That’s where I found this fantastic recipe. Although lemon tarts are fairly common, it’s the crust that really makes this tart a stand out. This recipe is the exact same as the book, I’ve made no changes, because it’s perfect! Can you imagine, trying to gild the lily with a Thomas Keller recipe.
This Crust Is A Must
The crust recipe is enough to make three tarts. I make the entire recipe and freeze the remaining dough in two separate batches, in the freezer. Then, the next few times, it’s even easier to make this tart! The only issue with this recipe is that it uses 2 cups of pine nuts. Pine nuts are pretty expensive. I buy a big bag at Costco and as soon as I open it, I keep it in the freezer to keep the nuts fresh. Pine nuts can go rancid quickly due to the number of natural oils they contain. I use pine nuts in a lot of things, but I especially love them in my fresh pesto.
In a food processor, add the pine nuts, sugar, and flour. 8 ounces of butter, 1 egg, and 1 teaspoon of pure vanilla extract, mix to incorporate, and then split the dough into three equal portions. Use one, and freeze the other two for another wonderful day!
Generously butter and flour a 9-inch square tart pan, with removable bottom. Refrigerate it while your oven preheats to 350 degrees. Using your fingers, press the dough evenly into the bottom of the pan and up the sides. This dough is very soft and super easy to work with. Bake the crust for 10-15 minutes, then rotate it and bake for another 10-15 minutes until it is golden brown. Remove from the oven and let it cool while you make the filling. There may be cracks in the crust, but that will not affect the finished tart.
The Best Lemon Tart, Ever
In a metal bowl, whisk eggs, egg yolks, and sugar for about one minute. Then, set the bowl over a pot of boiling water, about 1 1/2 inches, not to touch the bottom of the bowl. With a large whisk, whip the mixture while you turn the bowl (for even heating). After a few minutes, when the mixture is foamy and thickened, add 1/3 of the lemon juice, continue to whisk and when it’s thickened again, add another 1/3 of the lemon juice and repeat again, with the last third of the juice. Continue to whisk over the pot until the mixture is light and thick enough that the whisk leaves a trail in the bottom of the bowl, about 8-10 minutes total cooking time.
Turn off the heat, leave the bowl over the pot and add the butter, one piece at a time, whipping with the whisk. The mixture will thicken as it cools. Pour into the prepared crust.
Preheat the broiler to high. While the lemon mixture (sabayon) is still warm, put the tart under the broiler. With the door open, continue to watch it and never leave it.
You just want it to get lightly browned on top. Rotate the tart if necessary for even color, remove from oven and let it cool. Let it sit for at least 1 hour before serving. Serve room temperature or cold.
Tart - Lemon Tart with Buttery, Pine Nut Crust
Notes
This recipe is from Thomas Keller "Bouchon"
Ingredients
For the Crust
- 10 ounces (2 cups) pine nuts
- 1/3 cup granulated sugar
- 3 cups all purpose flour
- 1 cup butter (2 sticks), unsalted butter, at room temperature
- 1 large egg
- 1 teaspoon vanilla
For the Lemon Curd (Sabayon)
- 2 large eggs, cold
- 2 large egg yolks, cold
- 3/4 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 6 tablespoons butter, cut into 6 pieces
Instructions
For the Crust
- In a food processor, add the pine nuts, sugar and flour, 8 ounces of room temperature butter, 1 egg and 1 teaspoon of pure vanilla extract
- Pulse to incorporate and then split the dough into three equal portions. Use one, and freeze the other two for another wonderful day!
- Generously butter and flour a 9 inch square tart pan, with removable bottom.
- Refrigerate it while your oven preheats to 350 degrees.
- Using your fingers, press the dough evenly into the bottom of the pan and up the sides.
- This dough is very soft and super easy to work with.
- Bake the crust for 10-15 minutes, then rotate it and bake for another 10-15 minutes until it is golden brown.
- Remove from the oven and let it cool while you make the filling. There may be cracks in the crust, but that will not effect the finished tart.
For the Sabayon
- In a metal bowl, whisk eggs, egg yolks and sugar for about one minute.
- Set the bowl over a pot of boiling water, about 1 1/2 inches, not to touch the bottom of the bowl.
- With a large whisk, whip the mixture while you turn the bowl (for even heating).
- After a few minutes, when the mixture is foamy and thickened, add 1/3 of the lemon juice, continue to whisk and when it's thickened again, add another 1/3 of the lemon juice and repeat again, with the last third of the juice.
- Continue to whisk over the pot until the mixture is light and thick enough that the whisk leaves a trail in the bottom of the bowl, about 8-10 minutes total cooking time.
- Turn off the heat, leave the bowl over the pot and add the butter, one piece at a time, whisking constantly. The mixture will thicken as it cools.
- Pour into the prepared crust.
- Preheat the broiler to high.
- While the lemon mixture (sabayon) is still warm, put the tart under the broiler.
- With the door open, continue to watch it and never leave it. You just want it to get lightly browned on top.
- Rotate the tart if necessary for even color
- Remove from oven and let it cool.
- Let it sit for at least 1 hour before serving.
- Serve room temperature or cold.
From the recipe by Thomas Keller Karen Harris https://www.bittersaltysoursweet.com
