I have recently returned from Paris, where I had a momentary lapse of sanity and bought a total of about 50 pieces of porcelain from mud australia, Astier de Villatte, Le Petit Atelier de Paris; a Tod’s Pashmy, and of course…a little hard sided suitcase to carry it all home (NB: The sales in Paris were off the chain this year). Chris Chun was nice enough to hand carry all the way from Australia, two paintings which I purchased last autumn, and I used Pia Jane Bijkerk’s “Paris by Hand” book to guide me through the city. In the evenings, when I sat down to dinner each night with friends, there was always a lemon tart on the menu, so it was serendipity when Marjorie Taylor, of The Cook’s Atelier in Beaune, France, offered to share her recipe for a Lemon Tart with us, right as I was packing to come home from Paris. This one will definitely impress, and I’m tempted to try with other citrus flavors! – Kristina
CLICK HERE for the full Lemon Tart recipe (and more about Marjorie) after the jump!
About Marjorie: Marjorie Taylor is the cook behind The Cook’s Atelier – a small 17th century apartment in the center of Beaune- devoted to exploring the regional culinary traditions, local artisans and sustainable farmers in France. Her writing and photography have been featured on a variety of print and online publications, including Culinate, Apartment Therapy: the Kitchn, Trufflepig: The Sounder, Sustainable Table and Eat Well Guides’ blog, the green fork. Her blog, The Cook’s Atelier, focuses on real food that is fresh, local and sustainable and combines her interest in food, photography, travel and the connection between the farmer and the cook.
Prior to moving to France, she was co-chef/proprietor of the award winning restaurant and cooking school, Ruby Beet Gourmet, in Phoenix, Arizona. She studied at LaVarenne under noted teacher and cookbook author, Anne Willan.
(photography by Kristina Gill)
Note from Kristina: You can always do these types of recipes over two days, preparing first the pastry shell, and then filling it later.
Makes enough pastry for 2 tarts
1/4 cup heavy cream
2 large egg yolks
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
A pinch of sea salt
8 ounces unsalted butter, cut into pieces
Whisk the cream and the eggs together in a small bowl and set aside. In a large bowl, combine the flour, sugar, salt and butter. Using your fingers, incorporate the butter until you have a coarse meal. Gradually add the cream and yolks, and mix until just combined. Be careful not to overwork the dough. Bring the dough together with your hands to incorporate completely. Divide the dough in half, shape into disks, and wrap one of them to freeze and use later.
If the dough is soft, put it into the refrigerator for a few minutes prior to rolling. Place it on a lightly floured work surface, and sprinkle with a little bit of flour. Roll it into a 1/4-inch-thick circle, flouring as needed. Started at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over the 9-inch tart pan. Gently press the dough into the pan, being careful not to stretch it as this will cause it to shrink when baking. To remove the excess dough, work your way around the edge pinching off the excess dough with your fingers. Chill for 1 hour before baking.
Preheat the oven to 375o
Line the tart pan with the pâte sucrée. Prick the bottom with a fork and line the shell with parchment paper. Fill the lined tart with dried beans or pie weights and bake for 15 minutes. Take the tart out of the oven and carefully remove the parchment paper and dried beans. Return the tart to the oven, and bake until golden brown turning as needed to ensure even color. Set aside on a rack to cool completely.
Makes enough filling for one nine-inch (23cm) tart, or about ten 3.5” (9cm) mini-tarts, depending on their depth
4 large eggs
4 large egg yolks
1 cup granulated sugar
1 cup lemon juice, about 5 lemons
5 ounces unsalted butter, chilled and cut into 1/2 inch pieces
A pinch of sea salt
Whisk the eggs, egg yolks, sugar and lemon juice together in a heavy-bottomed sauce pan. Cook over medium heat, stirring constantly with a wooden spoon, until the lemon curd has thickened and coats the back of the spoon, approximately 5 to 7 minutes. (The consistency is like melted-ice cream)
Remove the lemon curd from the heat and add the butter a little at a time, stirring to incorporate each addition before adding more. Season with the sea salt.
Strain the lemon curd into the prepared tart shell(s) while the curd is still warm. Decorate the tart with thin slices of lemon and chill for at least 3 hours. Serve with a dollop of whipped cream or crème fraiche.