Tarte au citron


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.

for the pastry…
75g chilled butter 
150g plain flour
a pinch of salt
1 tbs caster sugar 
1 egg yolk 
for the lemon filling… 
3 large lemons
5 eggs
30g melted, unsalted butter
150g caster sugar 


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 

In a cup, stir 1 egg yolk into 1tbs cold water then add that to the mixture 
Never mind the wooden spoon


Use your hands to bind it all together then wrap it in cling film and leave it in the fridge to chill for about an hour. 
Now let’s get started on the lemon filling, shall we?
Lemon rind

        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 
Beat 5 eggs lightly into a bowl using a whisk or a fork then in  a large bowl, addd the lemon zest, 30g melted butter, 150g caster sugar and lemon juice.
large bowl with all the ingredients
Preheat your oven to 200 degrees C.
After about an hour, the pastry is ready to be rolled out, so using baking parchment on a floured work surface, roll out the pastry. 
Line a 20 cm flan tin with the rolled- out pastry 
Never mind my ugly example

I quite like the ‘home- made/ rustic’ look. I think it makes it look a tad more edible.

                                         With a fork or skewers, perforate the pastry like such.
Place a sheet of baking parchment over the dish then scatter beans over it. This helps reduce the rising of the pastry (if any).
My flan tin came with this perforated layer so I didn’t need to scatter beans over it. 
Pop in the oven for 15 minutes.
When that’s done, remove baking parchment and beans then brush 2 teaspoons of a beaten egg over the baked pastry and pop back in the over for 5 minutes to brown the pastry further. 
brushing 2 tsp of an egg 
Reduce the oven temperature to 120 degrees C.
After 5 minutes in the oven, remove then pour filling into the pastry  and put back into the oven and allow to bake for about 40 minutes.
just before final bake 

Remove from oven after about 40 minutes and allow to cool.

just after final bake
browned crust 

When cool, finish- off with simple lemon slices round the pastry and a light layer of icing sugar dusted over the filling. 

et voila! 
rustic tarte au citron 




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