Lemon Crème Brûlée Tart
Homemade Pâte Brisée (Homemade pie crust recipe...follows)
INGREDIENTS:
1 recipe pâte brisée or refrigerated pie crust
For the filling:
3/4 cup + 2 Tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup freshly squeezed lemon juice
1 Tablespoon (packed) finely grated lemon peel
For garnish: lemon slices
Preheat oven to 350°F.
1. Pat the pastry into a 9" tart pan with removable bottom. Chill for 20 minutes.
2. Line the pastry shell with waxed paper and fill it with dried beans or rice. Bake in preheated oven for 10 minutes, remove the paper and beans and bake another 3-5 minutes.
3. For the filling: Whisk 3/4 cup of the sugar, cream, yolks and eggs in a bowl to blend. Mix in the lemon juice and peel.
4. Pour the filling into the warm crust and bake about 30 minutes. The filling should be slightly puffed at the edges and set in the center. Cool for at least one hour.
5. Preheat the broiler and place the tart on a baking sheet.
6. Sprinkle the tart with 2 tablespoons of sugar and broil until the sugar melts and caramelizes, about 2 minutes. Transfer to a rack and cool for 1 hour.
To serve:
Push tart pan bottom up, releasing tart. Place on a platter and decorate with lemon slices.
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Pâte Brisée
Short Pastry, Flaky Pie Crust for savory or sweet tarts, pies, and quiche.
paht / bree zeh
INGREDIENTS:
1-1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1/8 teaspoon salt
3 Tablespoons ice water
Makes 1 9"-10" tart/quiche shell
1. Put the flour and salt into the bowl of a food processor. Pulse to combine, about 20 seconds.
2. Add butter; pulse until mixture resembles coarse meal.
3. With the motor running, slowly add the ice water and process until dough starts coming together.
4. Remove from processor and pat into a disk.
5. Wrap in plastic wrap and chill at least 1 hour.
B-man
