Sweet pastry
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 5½ tablespoons unsalted butter
- 1 egg, slightly beaten
- Combine the flour, sugar and salt in a food processor fitted with the metal blade and pulse 2 or 3 times ; process in butter until the dough is crumbly.
- Add enough of the egg, approximately one half, to form a dough ; wrap the dough in plastic wrap and chill for one hour.
- Preheat oven to 350F.
- Roll out half of the dough on a lightly floured surface ; cut out 6 4-inch circles. (Freeze the remaining dough, well wrapped. It will last 3 months.)
- Place a dough circle in each 6 fluted tart pans, 3 inches in diameter and ½ inch high ; press down and around gently, remove any excess and gently prick the dough with a fork.
- Bake in a preheated oven for 15 to 30 minutes or until starting to brown ; cool in the tin until ready to use.
- 1¼ cup sugar
- 4 eggs
- ½ cup fresh lemon juice (approximately 4 lemons)
- 12 tablespoons unsalted butter
- Grated rind of 2 lemons (optional)
- Fresh raspberries (for final step of assembly)
- Beat the sugar and eggs until light and fluffy ; blend in the lemon juice.
- Pour the mixture into a saucepan and heat over a low flame until hot.
- Add the butter, 1 tablespoon at a time, until completely melted and blended.
- Raise the heat to medium and cook until thick ; stir well as it thickens to prevent sticking and burning, fold in the rind, if desired, and cool.
- Fill each shell with 2 tablespoons of lemon curd ; starting in the center and working outward, cover the top of the tarts with fresh raspberries.
- Refrigerate until ready to serve.
HAVE A NICE AFTERNOON TEA
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