Tarte au citron
There are lots of similar recipes so pastry is a matter of choice. Pâté sucrée is easiest to use but not as professional as pâtê sablée, of which the one without ground almonds is the most difficult to work with.
Quantities below are for 2 x 16cm tarts
Ingredients
- Pastry (pâté sucrée or paté sablée) - Pastry - comparative recipes see above
| Pâté sucrée | Pâtê sablée #1 | Pâtê sablée #2 |
|---|---|---|
| 250g flour | 250g flour | 250g flour |
| 30g ground almonds | ||
| 100g unsalted butter | 140g unsalted butter | 200g unsalted butter |
| 100g icing sugar | 100g icing sugar | 100g icing sugar |
- filling
- 4/5 eggs
- 3 lemons
- 150ml double cream
- 150g caster sugar
Method
- Make pastry by putting flours on surface and make a well. In the paste work butter and sugar together to a paste. Add eggs and work in flour to make a pastry. Refrigerate for ½ hour at least
- Roll out pastry and line pastry rings or tins with pastry. Line pastry with greaseproof paper and fill with baking beans/rice/or dried beans. Bake pastry blind at 200℃ for 15 minutes. Reduce to 150℃, remove beans and bake for a further 5 minutes.
- Juice and grate zest from lemons
- Whisk eggs with sugar. Add lemon zest and juice
- Lightly whip cream for 10 seconds and add to egg mixture
- Fill pastry shells and cook for an hour at 150℃
Patisserie Albert and Michel Roux, 'Desserts', 'Eggs' or 'Pastry' books by Michel Roux