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Lemon Tart - dfarro - 12-22-2008

Does anyone have the Lemon Tart recipe that featured almond crust and fresh fruit topping? Do not have my issue along with me during travels and want to make for family this week.


Re: Lemon Tart - farnfam - 12-22-2008

Maybe it's this one?

Lemon Tart with Almond Crust
(Cuisine at home, April 2002, Issue 32, p. 37)
Makes: One 9" Tart Total Time: 1 Hour + Chilling Rating: Easy


For the Almond Crust—
Process:
1 cup all-purpose flour
1/3 cup sliced almonds
1/4 cup sugar
1/4 t. kosher salt

Pulse in:
6 T. unsalted butter, cold, cubed
1/2 t. almond extract

Add; Pulse to Blend:
3 –5 T. ice water

For the Lemon Tart Filling—
Whisk:
3 whole eggs
3 egg yolks
1 cup sugar
3/4 cup fresh lemon juice, strained (4–5 large lemons)
2 T. lemon zest (3 lemons)
Pinch salt

Add:
6 T. unsalted butter, cubed



Process first four ingredients for Almond Crust in processor until they resemble coarse sand.

Pulse in butter and extract until butter is the size of peas.

Add ice water; pulse to incorporate (add more water 1 T. at a time if dough seems dry). Dump dough onto a sheet of plastic wrap, form into a disk, wrap, and chill for at least 30 minutes before rolling out. Preheat oven to 425° with rack in lower third; spray a 9" tart pan with removable bottom with nonstick spray. Roll out dough, place it in the pan, trim, then freeze. Prebake in lower third of oven 20–25 minutes, or until golden brown. Reduce heat to 325°.

Whisk eggs, yolks, sugar, lemon juice, zest, and salt together for filling, in a large saucepan.

Add the butter and cook over medium-low heat, stirring constantly. Cook until filling thickens slightly but is pourable, 8–10 minutes. Strain filling through a fine mesh strainer into the prebaked crust. Bake tart at 325° until filling is just set, about 10 minutes. Cool tart before removing the sides and transferring to a serving platter.

For the filing:
Makes: About 2 Cups Total Time: 25 Minutes Rating: Easy


Whisk:
3 whole eggs
3 egg yolks
1 cup sugar
3/4 cup fresh lemon juice, strained (4–5 large lemons)
2 T. lemon zest (3 lemons)
Pinch salt

Add:
6 T. unsalted butter, cubed




Whisk eggs, yolks, sugar, lemon juice, zest, and salt together in a large saucepan.

Add the butter and cook over medium-low heat, stirring constantly. Cook until filling thickens slightly but is pourable, 8–10 minutes. Strain filling through a fine mesh strainer into the prebaked crust. Bake tart at 325° until filling is just set, about 10 minutes. Cool tart before removing the sides and transferring to a serving platter.


Re: Lemon Tart - BarbaraS - 12-22-2008

That's the one issue I'm missing!!

What else is in it?

Barbara


Re: Lemon Tart - HomeCulinarian - 12-22-2008

This is yummy!!!


Re: Lemon Tart - bjcotton - 12-22-2008

Sorry I can't help Barbara. I didn't start taking CAH until Issue 57 and the Comprehensive Index Issues 1-66 doesn't list them by issue.


Re: Lemon Tart - HomeCulinarian - 12-22-2008

[Image: cncov32.jpg]
Issue 32:
• Pork Cutlet Japanese Style
• Chardonnay Sauce
• Chicken Piccata
• Curry-Lentil Soup
• Lemon Tart
• Lentil Tabbouleh


Re: Lemon Tart - cjs - 12-23-2008

I'll be darned, I don't think I've made anything from this issue, but looking at it I'd better keep it out! There are some goodies -

Couscous dumplings
Chicken pomodoro
Potato-Sausage Pizza (I do remember looking at this one)
"Caesar" Asparagus

Yes, will keep the copy handy for a few days.


Re: Lemon Tart - BarbaraS - 12-23-2008

Quote:

[Image: cncov32.jpg]
Issue 32:
• Pork Cutlet Japanese Style
• Chardonnay Sauce
• Chicken Piccata
• Curry-Lentil Soup
• Lemon Tart
• Lentil Tabbouleh





Grrrrr!!! Wanna sell that issue to me?

I honestly have no idea what happened to that issue!

Barbara


Re: Lemon Tart - DFen911 - 12-23-2008

Welcome Dfarro! As you can see we are so passionate about food we get carried away talking about and totally forgot to welcome you to our little forum. You will love this place.


Re: Lemon Tart - cjs - 12-23-2008

Wherever it is, Barbara, my Issue #60 is with it!