Fredy Girardet's Lemon Tart
Fredy Girardet's Lemon Tart
Rating: (1 rated)
Recipe Yield: Total time: 1 hour 15 minutes plus 2 hours 30 minutes chilling | Serves 8 to 10
1/2 cup (1 stick) butter, chilled and cut into small pieces, plus more for greasing 1 egg yolk 1/2 teaspoon salt 1/4 cup ice water 1 1/2 cups flour, plus more for rolling 1/3 cup powdered sugar Dried beans or rice

Step 1 Place butter, egg yolk, salt and water in bowl of food processor. Pulse until butter is slightly creamed, about 6 times. Add flour and powdered sugar. Process until just uniformly moist and starting to form clumps; do not let form ball. Transfer to plastic bag; working through bag, compress dough into ball, then flatten into 8-inch-diameter disk. Refrigerate until firm, about 2 hours or freeze about 20 minutes. (Can also be frozen up to 1 month; thaw in refrigerator before rolling.)

Step 2 Roll dough on lightly floured surface to circle about 1/8-inch thick. Center dough over greased 11-inch tart pan with removable bottom and press into place. Use kitchen shears to trim dough, leaving 1-inch overlap beyond pan's edge. Fold overlap inside to form double thickness on sides. Press firmly into place, pushing overlap 1/4 inch above edge of pan (to allow for shrinkage in baking). Pinch crust to form decorative edge. Prick bottom and sides with fork. Refrigerate crust until firm, at least 30 minutes. Line crust with parchment paper and fill with uncooked beans or rice.

Step 3Bake at 400 degrees until lightly browned, 6 to 8 minutes. (If there are any cracks in crust, repair them with scraps of leftover raw dough.) Remove dried beans or rice and set pastry on cooling rack.

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