EASY LEMON TART Recipe
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Contributor: |
Contributor: THE TORONTO STAR- THURSDAY NOV 23, 1996 (Mary McGrath)
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Category: |
Category: |
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Ingredients: |
Ingredients: PASTRY
1C all purpose Flour
3tbsp granulated Sugar
pinch Salt
1/2C cold Butter
1tbsp White Vinegar OR Lemon Juice
2tbsp Apricot Jam
FILLING
5 Eggs
1C granulated Sugar
1/2C freshly squeezed Lemon Juice
1/2C Whipping Cream
toasted and chopped Almonds- OPTIONAL
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Directions: |
Directions:To make pastry, combine flour, sugar and salt in a food processor, with metal blade-Pulse just until blended
Add butter cut into 6 cubes
Pulse
Add vinegar
Process to form ball
Place dough in centre of 10-inch tart pan with removable bottom
Wth palms, press dough from middle to outside edges
Using fingertips, press dough up edges of pan until even with rim
Refrigerate at least 30mins
Spread crust bottom with jam
To prepare filling, combine eggs, sugar and lemon juice
Whisk until blended
Add cream and blend
Place tart on baking sheet
Pour filling into crust
Bake on bottom rack 400F for 20-25mins OR until crust is golden and filling's set in centre
Cool completely before serving
Garnish with almonds before serving |
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Number Of
Servings: |
Number Of
Servings:12 SERVINGS |
Personal
Notes: |
Personal
Notes: LEMON TARTS, THOUGH WONDERFUL CSN OFTEN BE DIFFICULT TO PREPARE, BUT NOT THIS ONE. THE NO-FAIL PASTRY CAN BE MAKE IN A FOOD PROCESSOR, THEN PATTED INTO THE PAN. THE FILLING IS SIMPLE TOO. CREDIT GOES TO THE NEW CHATELAINE COOKBOOK (MACMILLAN)
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