Finals · Tarts & Pies

Tarte au Citron

The three basics that were part of the skills section of the final episode of season 1 is seeming to take me the longest!  I got the Disappointing Victoria Sammies done, and now, finally, the Tarte au Citron!  Just the scones to go…maybe I’ll make those tomorrow.  In the show, they made lots of little tarts, as they were making 12 scones, 12 tarts and 12 mini Vic Sammies, but I figured one big tart would be great.  Especially since I don’t have 12 mini tart tins.  And the recipe I had was for one big tart anyway, so….there it is.  Never made a citrus tart, so new things!

Unfortunately, I couldn’t find my tart tin.  I know I got one…or two…I think there were 2 in the set.  I’ve gotta organize my baking stuff.  Got frustrated not finding it and went another direction.  Anyway, I used the springform pan.  It’ll be fine.

I followed the directions along with the tips that were on the show, and in the end, the cling film in the oven tip DOES NOT WORK.  Seriously.  Disaster.  Threw that all out and started over.  They must have some magic cling film in England.

Mixed up the crust:  butter, flour, powdered sugar–mix together breaking up the butter until it’s a fine crumbly texture.  Add an egg yolk and a tablespoon of water. Mix with a fork, then knead by hand briefly (like 4-5 times) until it’s smooth.

On a piece of parchment paper, draw the outline of the bottom of the pan.  Then turn the paper over (you should still be able to see your pencil marks) and place the dough in the middle.  Cover the top with cling film and roll out to an inch to inch-and-a-half bigger than the circle.  Peel off the cling film and place the pan bottom into the center of the crust (upside down, if there is a difference).  Flip the whole thing over–keeping the pan bottom centered in the dough circle, then peel the paper off.

Carefully fold the edges of the dough in and place the bottom into the pan (either the tart tin or the springform pan…whatever you’re using).  Then carefully (without causing your fingernails to leave gashes in your lovely dough, which is rapidly getting soft because it’s 85 degrees in the house) fold the pieces back.  They should relax into the corners a bit, which can be aided with your fingers (or knuckles), being careful not to stretch or tear the dough.

Blind baking.  Put parchment paper in the pan over the dough and use some kind of weights to keep it from poofing while baking.  I used some black beans that I got from the bulk bins.  You can use ceramic baking beads or rice or sugar or anything else you have on hand that will give weight  (I wouldn’t recommend popcorn.  That might have some unexpected results…)  It said to bake 12-15 minutes.  I went conservative at 12 minutes, but probably should have gone the full 15.  The bottom was still very soft.

You pull the paper and beans out and put it back in the oven for 10-12 minutes to finish cooking.  When I did, my crust poofed…  I put the paper and beans back in after taking it out of the oven to gently press the crust flat again while it was still warm.  That actually worked pretty well.  Set aside an allow to cool.  What I forgot to do was prick the bottom with a fork before blind baking.

Then mix the liquid ingredients in a mixer–super easy.  5 eggs, the juice and zest of 4 lemons, and some sugar.  Pro tip:  use a strainer over the bowl to keep the seeds from falling into the zest and juice mixture.  Bake for 30-35 minutes.  I let it bake for closer to 40…I checked it at 33 minutes and it was still VERY liquidy.  At 40 minutes, it was just a little bit jiggly, but cooked.

It’s so beautiful!

Unfortunately, it’s late.  I put it in the fridge for tomorrow.

PS – had the tart for dessert tonight.  Oh.  My.  Lemons.

Sooooooo goooood…

…and no soggy bottoms!

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