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Rosa's Lemon Tart With Olive Oil - Tarte Au Citron Recipe

Rosa's Lemon Tart With Olive Oil - Tarte Au Citron Recipe

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Rosa's Lemon Tart With Olive Oil - Tarte Au Citron

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Ingredients:

Serving

sweet tart crust, : (see basic french tart dough/pate brisee (dorie greenspan))
1 1/4 cups all-purpose flour
1/4 cup ground blanched almond
1/2 cup icing sugar
1/4 tsp salt
9 tbsp butter, cut into 1 cm cubes and very cold to almost frozen
1 egg yolk , stirred with 2 tbsp ice water
160 g sugar
zest from 2 lemon
2 tsp cornstarch
1/2 cup fresh lemon juice
2 eggs
2 egg yolks
2 pinches salt
4 tbsp unsalted butter
2 tbsp light flavored olive oil , like nicoise or 2 tbsp ligurian olive oil

Directions:

To Make Sweet Tart Pastry:.
In a food processor, place flour, almonds, sugar and salt. Blend for about 30 seconds to combine. Scatter in the butter cubes and pulse about 10 times until the largest pieces of butter are about the size of a pea. Pour in the egg yolk mixture and continue to pulse, about 3 seconds per pulse, JUST until the mixture no longer looks dry and small clumps begin to form.
Empty into a round 9 inch removable- bottom tart pan and begin to press the pastry into the tart shell with your fingers, evenly pressing it up the sides. You are aiming for about a 1/4 inch thickness.
Note: You will have more pastry than you need for this size of pan, so remove excess from the edge and freeze for future, or in my case I get out my individual tart shells and fill them to freeze for another time. Another option is to roll and cut with cookie cutters, sprinkle with sugar and bake along with the tart, later sandwiching them with jam.
Freeze for 30 minutes or overnight. Preheat oven to between 350F and 375°F Bake in the bottom third of the oven for 25 minutes until shell is golden brown. During the baking if the shell with puffs up in places, simply pierce it with a toothpick and it will deflate.
Remove from oven and patch any cracks with bits of the reserved dough, simply mashing it, gently into the hole, return to oven for pastry scraps to set. Set aside until filling is made.
To Make Filling:.
Rub together the lemon zest and sugar in a 2 liter saucepan until the oils have combined and the mixture looks slightly wet. Mix in the cornstarch. Add eggs and whisk together well. Whisk in juice and salt, place over medium heat and cook stirring constantly. As the mixture warms and starts to thicken a bit speed up your whisking, the faster you whisk the lighter the filling will become, which is the characteristic of this filling. Increase the heat if necessary, being sure to whisk constantly and vigorously.
Once the mixture coats the back of a spoon well it is done. Remove from the heat and whisk in the olive oil and butter quickly to cool mixture. Once completely mixed, pour into the cooled tart shell. Move the tart shell gently from side to side to get a nice level top, or pour in a concentric circle to form a slight decorative pattern in the filling. Refrigerate to set for about 1 hour. Will keep refrigerated for up to 3 days, if its around that long.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	379.4 Kcal (1588 kJ)
Calories from fat	201.31 Kcal
		% Daily Value*
Total Fat	22.37g	34%
Cholesterol	116.47mg	39%
Sodium	126.22mg	5%
Potassium	103.59mg	2%
Total Carbs	40.05g	13%
Sugars	19.3g	77%
Dietary Fiber	1.07g	4%
Protein	6.14g	12%
Vitamin C	4.8mg	8%
Vitamin A	0.2mg	6%
Iron	1.2mg	6%
Calcium	33mg	3%

Amount Per 100 g
Calories	372.46 Kcal (1559 kJ)
Calories from fat	197.62 Kcal
		% Daily Value*
Total Fat	21.96g	34%
Cholesterol	114.34mg	39%
Sodium	123.91mg	5%
Potassium	101.69mg	2%
Total Carbs	39.31g	13%
Sugars	18.95g	77%
Dietary Fiber	1.05g	4%
Protein	6.03g	12%
Vitamin C	4.7mg	8%
Vitamin A	0.2mg	6%
Iron	1.1mg	6%
Calcium	32.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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