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Ingredients
- Filling:
- SWEET BUTTERY TART CRUST
- 1 ½ C. unbleached all-purpose flour
- 1/4 C. very fine granulated sugar
- ½ tea. Salt
- 10 T. (1 1/4 sticks) sweet butter, chilled
- 2 egg yolks
- 1 tea. Vanilla extract
- 2 tea. Cold water
- ●Sift flour, sugar and salt into a mixing bowl. Cut chilled butter into pieces into the bowl.
- ●Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles coarse meal. Be careful to use only your fingertips as your palms will warm the dough.
- ●Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork. Shape dough into a ball. (This should not take more than 30 to 45 seconds. Place the ball of dough on a pastry board.
- ●With the heel of the hand, smear about 1/4 cup of dough away from you into a 6 to 8 inch smear; repeat until all dough has been dealt with. Scrape dough together; reform into a ball, wrap in wax paper, and chill for 2 to 3 hours.
- ●Roll out dough between 2 sheets of wax paper or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan. (Work quickly, as the dough can become sticky.)
- ●Line either an 8 or 9 inch false-bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides. Trim edges 3/4 inch outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill.
- ●Preheat oven to 425 degrees.
- ●Line dough in the tart pan with a piece of aluminum foil or wax paper and weight with rice or beans. Bake for 8 minutes. Remove foil and beans.
- ●Prick the bottom of the dough with a fork in several places.
- ●For a partially baked shell, return to oven for 3 to 4 minutes longer.
- ●For a fully baked shell, return to oven for 8 to 10 minutes longer, or until edges are a light brown.
- 1 C. lemon juice (about 6 lemons)
- 5 T. grated lemon zest
- ½ C. (1 stick) melted sweet butter
- 6 eggs, slightly beaten
- 1 C. granulated sugar
- 1 recipe Sweet Buttery Tart Crust (see above)
- 1 ½ C. raspberries, blackberries and sliced peaches
- confectioners’ sugar, optional
- ●Preheat oven to 400 degrees.
- ●Whisk lemon juice, grated zest and melted butter in a medium size bowl. Beat in eggs and sugar. Mix well.
- ●Pour into the partially baked tart shell and bake about 20 minutes or until golden brown.
- ●Arrange blackberries, raspberries and peaches over the warm filling, pressing lightly.
Preparation
Step 1
●Optional: When cool, dust with confectioners’ sugar.