|Preparation for Tarte au citron|
So I was asked to make a lemon tart (english for Tarte au citron, for anyone that was wondering)and even though with Kowadakowa I really want to keep things simple, I decided to take on the challenge. I’ve made a lemon tart once before for my daddy’s birthday party, but that’s it.
Without enough experience in making it, I couldn’t really tweak it so I stuck to the original recipe from one of my cookbooks.
|sifted flour and salt with chilled butter|
In a large bowl, sift- in the flour and pinch of salt then add the 75g of chilled butter
Rub the chilled butter into the flour with the tip of your fingers until you get a crumbly texture.
Make sure the butter is really cold, otherwise the flour will absorb all the butter and you won’t get the crumbly texture.
Mix in 1tbs caster sugar
|Never mind the wooden spoon|
Grate the lemons to get the zesty flavour from the rind
|use a good squeezer so no seeds get in|
Cut the lemons and squeeze into a measuring jug. You’ll need about 180 ml of lemon juic
|about 180 ml lemon juice|
|large bowl with all the ingredients|
|Never mind my ugly example|
I quite like the ‘home- made/ rustic’ look. I think it makes it look a tad more edible.
|brushing 2 tsp of an egg|
|just before final bake|
Remove from oven after about 40 minutes and allow to cool.
|just after final bake|
When cool, finish- off with simple lemon slices round the pastry and a light layer of icing sugar dusted over the filling.
rustic tarte au citron