last friday night, we went over to our friend’s house. we had beef bourguignon that was delicious atop buttery fluffy potatoes–that couple just knows how to cook.
i made a raspberry tart. i did not have lemons for a lemon tart so i just substituted the raspberries i had in our fridge instead. it was not a disappointment.
here is my secret recipe (my friend gretchen discovered it a few summers ago)…
3 oz. unsalted butter
3 T. water
1/8 t. salt
1 T. vegetable oil
1 T. sugar
1 slightly rounded cup of flour
mix all ingredients except flour in base of tart pan. place in oven for 15 minutes at 410 degrees. remove from oven and mix in flour. with a fork or hands begin to pat dough along bottom of pan and half way up sides of tart pan. poke along the bottom of the dough in pan with a fork before placing into the oven for another 15 minutes (keep a small piece of dough aside. this will be used later to fill in any cracks that might form in over. cool and patch in extra dough where cracks appear).
1/2 c. freshly squeezed lemon juice
graded zest of one lemon
1/2 c. sugar
6 T. cut-up butter
2 whole eggs
in saucepan, heat juice, zest, sugar and butter. in another bowl beat eggs. when butter has melted in saucepan, start spooning mixture into the eggs and stirring until eggs are warm/hot (you cannot directly add the eggs or they will scramble. they need to warm slowly before placing in with the rest of the curd mixture. i have slightly scrambled mine and just picked out the eggy parts later….). when egg mixture is warm/hot, pour mixture into saucepan. cook complete mixture over low heat until thickens and starts to boil around edges.
pour into cooled/baked tart shell. bake for 5 minutes to set curd. cool and serve.