Meyer Lemon Tart

Ingrediënten

  • Special Equipment
  • 9-inch removable-battom tart pon or
  • 9-inch springform pan, instant-read
  • thermometer, food processor (for the
  • Sweet Tart Dough)
  • Lemon Curd, Meyer Lemon Variation
  • (page 330)
  • 12 cup plain whole-milk Greek yogurt
  • (4.2 oz / 120g)
  • Sweet Tart Dough (page 338), parbaked
  • in a 9-inch removable-bottom tart or
  • springform pon and cooled
  • % cup raspberry or blackberry jam
  • (3.5 oz / 100g)

Aanwijzingen

  1. Mix the filling: In a medium bowl, whisk the curd and yogurt until smooth. Cover the bowl and set aside to allow the filling come to room temperature.
  2. Preheat the oven: Arrange an oven rack in the center position and preheat the oven to 350°F.
  3. Bake the jom layer: Place the parbaked tart crust on a foil-lined baking sheet. Spread the jam evenly across the bottom of the tart, working it all the way to the sides. Bake just until the jam is set, 5 to 7 minutes (this layer creates a seal between the curd and the crust so the latter stays crisp). Remove the tart from the oven. (Leave the oven on.) Fill and bake the tart: Scrape the filling into the hot crust to the very top, then use an offset spatula to smooth the surface. Depending on the height of your crust, you may have a tiny bit of curd left over; save it for another use. 2) Carefully transfer the tart to the oven and bake until the filling is set and puffed around the edges and the center wobbles gently it will wobble as a cohesive mass, not ripple), 28 to 33 minutes. Cool and chill the tart: Let the tart cool completely on a wire rack before emoving the ring. Place the tart on a serving plate and chill until cold, at east 1 hour. Slice and serve.

Citrus fruits are my natural antidote to seasonal affective disorder in the winter, and I get especially excited for the arrival of Meyer lemons. They have a floral, even slightly spicy flavor that makes a spectacular lemon curd and a very special tart. I spike the curd with a little yogurt to mellos out some of the lemon flavor and give the filling some body. It's still quite tart, though, which is how I prefer all my lemon desserts.
BO AERO 0 For a more classic lemon tart, substitute 2 Use any leftover curd to top scones, fill The tor covered and refrigerated, will standard lemon curd here. sandwich cookies, or dollop over a slice was suhis best served of coke. mote the crust will soften
herkomst

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