[ market gourmet]
Classic Tart Dough
aluminum foil and fill with pie weights. Bake
on a foil-lined rimmed baking sheet until tart
shell is golden and set, about 30 minutes,
rotating sheet halfway through baking.
Remove foil and weights and transfer sheet
to a wire rack. (Tart shell must still be warm
when filling is added.)
Lemon Tart
From The Perfect Pie by America's Test Kitchen ($35,
America's Test Kitchen, 2019)
From The Perfect Pie by America's Test Kitchen ($35,
America's Test Kitchen, 2019)
1 recipe Classic Tart Dough (recipe
follows)
1 large egg yolk
1 Tbsp heavy cream
20 min
prep time + 1 hr
chill time
2 large eggs plus 7 large yolks
1 c (7 oz) granulated sugar
4 c grated lemon zest plus % c
juice (4 lemons)
2 tsp vanilla extract
4. Whisk eggs and yolks together in a
medium saucepan. Whisk in granulated
sugar until combined. Then whisk in lemon
14 c(64 oz) all-
makes 1
9-inch crust
purpose flour
% c(2 oz)
confectioners' sugar
zest and juice and salt. Add butter and cook
over medium-low heat, stirring constantly,
until mixture thickens slightly and registers
170, about 5 minutes. Immediately pour
mixture through a fine-mesh strainer into a
Pinch salt
4 Tbsp unsalted butter, cut into 4 pieces
4 tsp salt
3 Tbsp heavy cream
Confectioners' sugar
8 Tbsp unsalted butter, cut into 4-inch
pieces and chilled
1. Whisk egg yolk, cream, and vanilla together
in a bowl. Process flour, sugar, and salt
together in a food processor until combined,
about 5 seconds. Scatter butter over top
1. Roll dough into an 11-inch circle on a
floured counter. Transfer to a parchment
bowl. Stir in cream.
5. Pour warm lemon filling into warm tart
shell. Bake tart on sheet until filling is shiny
paper-lined rimmed baking sheet; cover
loosely with plastic wrap and refrigerate until
firm but pliable, about 10 minutes.
and opaque and center jiggles slightly when
shaken, 10 to 15 minutes, rotating sheet
halfway through baking.
and pulse until mixture resembles coarse
cornmeal, about 15 pulses. With processor
running, add egg yolk mixture and continue
to process until dough just comes together
around processor blade, about 12 seconds.
2. Loosely roll dough around rolling pin and
gently unroll it onto a 9-inch tart pan with
a removable bottom, letting excess dough
hang over edge. Ease dough into pan by
gently lifting edge of dough with your hand
while pressing into corners and fluted sides
of pan with your other hand. Run rolling pin
over top of pan to remove any excess dough.
6. Let tart cool completely on sheet on wire
rack, about 2 hours. Remove outer ring of tart
pan, slide a thin metal spatula between tart
and tart pan bottom, and carefully slide tart
onto a serving platter or a cutting board. Dust
with confectioners' sugar. Serve.
2. Transfer dough to a sheet of plastic wrap
and form into a 6-inch disk. Wrap tightly in
plastic and refrigerate for at least 1 hour
or up to 2 days. Let chilled dough sit on a
counter to soften slightly, about 10 minutes,
Kitchen Note: Once the lemon curd
Wrap loosely in plastic, place on a large plate,
and freeze until fully chilled and firm, about
ingredients have been combined, cook it
immediately; otherwise, its finished texture
will be grainy.
before rolling. (Wrapped dough can be frozen
for up to 1 month. If frozen, let dough thaw
completely on counter before rolling.)
30 minutes. (Dough-lined tart pan can be
frozen for up to 1 month.) Adjust oven rack
to middle position and heat oven to 375°.
Per serving: 362 Calories, 5 g Protein, 43 g Carbohydrates, 29
g Total sugars (28 g Added sugars), 1g Fiber, 20 g Total fat (11 g
sat), 197 mg Sodium, ** Vitamin A, * Vitamin B2 (riboflavin),
B12, C, Phosphorus
Kitchen Note: You need only to lightly flour
the counter when rolling out this supple dough.
3. Line chilled tart shell with a double layer of
2 hrs
prep time +2 hrs
cool time
serves 10
JANUARY 2022 5
