FRENCH LEMON TART

By jarren

Ingredients

• CRUST:
• 1 cup (250 mL) all-purpose flour
• 3 tbsp (45 mL) granulated sugar
• Pinch of salt
• 1/2 cup (125 mL) cold unsalted butter, cut into cubes
• 1 tbsp (15 mL) white vinegar or lemon juice
• 2 tbsp (30 mL) apricot jam (see tip, right)
• FILLING:
• 5 eggs
• 1 cup sugar
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup whipping cream
• Toasted sliced almonds

Details

Servings 12
Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

For crust, place flour, sugar and salt into a food processor. Whirl until mixed. Add butter. Pulse just until coarse crumbs form. Add vinegar and pulse just until mixture begins to form a ball. Remove dough and gather into a ball.

Place dough in centre of 10-in. (25-cm) tart pan with removable bottom. Using the palm of your hand, press dough from middle of pan to edge. Using your finger-tips, press dough up edge of pan until dough is even with rim. Refrigerate for 30 min. to firm dough a little.

Position rack in bottom of oven. Preheat to 400F (200C). Spread bottom of crust with jam. Place on a baking sheet.

For filling, place eggs, sugar and lemon juice in a large bowl. Whisk until mixed. Add cream and whisk until evenly mixed. Pour filling into pastry crust. Bake on bottom rack of preheated oven until centre of filling is set when pan is jiggled, 20 to 25 min. Cool completely. Keep refrigerated. Sprinkle with toasted sliced almonds just before serving, if you like.

BAKING TIP: Spreading a layer of jam over the pastry crust is a French trick to prevent the dough from becoming soggy. If you don’t have jam, skip this it will still work.