| Cuisine: Italian | Type: Dessert | Serves: 1 8" Tart |
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Source:
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Saveur |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3 cups flour 3/4 cups sugar 1 tsp. baking powder 1 tbsp. grated lemon zest 12 tbsp. butter, melted 1 egg, lightly beaten 2 egg yolks, lightly beaten 1 cup blackberry or prune jam 1 tbsp. lemon juice |
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Instructions:
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1. Sift together flour, sugar, and baking powder into a large bowl, add lemon zest, and stir to combine. Make a well in the center of the flour mixture and add butter and eggs to the well. Using 2 knives, work mixture into butter and eggs until dough resembles coarse meal. Turn dough out onto a lightly floured surface, lightly flour your hands, and knead just enough to make dough smooth. Press dough into a rough ball and flatten slightly to make a flat disk. Wrap disk in plastic wrap and refrigerate for at least 1 hour or overnight. 2. Preheat oven to 350°. Allow dough to sit at room temperature to soften slightly before rolling out onto a lightly floured surface to a 1,4"-thick round. Lay the bottom of a 10" or 11" false-bottom tart pan on top of dough. Using a small knife, cut around the edge, saving the scraps, then remove tart pan bottom and carefully transfer dough round to a parchment-lined cookie sheet. Gather dough scraps into a ball and roll out again on a lightly floured surface into a 1/4"-thick round. Cut eight 1/4"-wide strips, then, using the palms of your hands, gently roll each until edges are rounded. Discard remaining scraps. 3. Combine jam and lemon juice in a small bowl, then spread over center of dough, leaving a 2" border around edge. Fold dough edge over to just meet edge of jam. Arrange dough strips on top of jam in a lattice pattern, trimming off any overhanging dough. Bake until golden, 35-40 minutes. Cool before serving. |
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Related recipes:
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None |
2002-05-09