Tuesday, November 23, 2010

Lemon Tart



INGREDIENTS:

4 eggs

400ml cream.

150g caster sugar

4 lemons, juiced

zest of 2 lemons

Candied lemons

2 small lemons, thinly sliced

250g caster sugar

Pastry

(I used the pastry recipe in my mango tart recipe)

1 ½ cups plain flour

½ cup icing sugar

¼ teaspoon salt

125g cold unsalted butter, cubed

1 large egg yolk

  1. Process all ingredients for the lemon filling in a food processor until just combined. Transfer to a large jug or bowl and refrigerate until the froth separates from the liquid. This should take a few hours.
  2. For the candied lemons, place lemon slices in a saucepan, cover with cold water, bring to the boil, then drain and repeat 4 times. Combine sugar and 250ml water in a separate saucepan, bring to the boil, stirring to dissolve sugar, then add lemon slices and cook over low heat until tender and translucent (30-40 minutes). Cool.
  3. For the pastry, Put the flour, sugar, butter, salt and zest Add the butter and put until it becomes pebbly, with large bits and small bits. Add the egg yolk and a tablespoon of water and combine until the dough comes together. Turn the dough onto a floured surface and lightly knead for a minute. Wrap the dough up and place in the fridge to rest for 30 minutes. Roll the dough out between two sheets of non-stick paper and line a 22cm (9 inch) fluted flan tin. Place in fridge for 30 minutes to chill and rest. Remove the lined tin from the fridge.
  4. Preheat the oven to 175°C. for approximately 15 minutes or until the exposed edges are a very light brown. Remove the baking paper and weights. Reduce the oven temperature to 150°. Meanwhile, skim top of lemon filling to remove froth, pour into pastry case and bake until just set (30-40 minutes). Cool to room temperature in tart tin, place candied lemons on top and serve cold.



3 comments:

soly said...

En ce premennent à Fès en peut rencontrer des monsieur qui vente de la calentita ou comme d’autre l’appeler gurentita.

La calentita est un plat a base de pois chiche typique de la region de Tanger, probablement d’origine d’ Espagne.

Il y a deux recettes possibles.



Premiere recette :



Ingredients;

200 gr de farine de pois chiche
1,2 litre d'eau
1 cuillere a cafe de sel
1 cuillere a cafe de cumin
1 dl d'huile

Preparation:
Melanger tous les ingredients dans une terrine, et laisser reposer au moins 6 heures avant la cuisson (preparer de preference la veille pour le lendemain)
Prechauffer le four ,puis mettre thermostat 8. Remuer le melange avant de le mettre dans le moule huile, puis enfourner.

Faire cuire environ une heure jusqu'a ce que la calentita soit doree au-dessus.
Se consomme chaude ou froide.



deuxieme recette :



Ingredients:

250gr de farine de pois chiche
1 litre d'eau
2 cuillerees a soupe d'huile d'olive
sel poivre

Preparation
Melanger la farine de pois chiche a l'eau. Battre la preparationcomme une omelette, laisser reposer une nuit.
Le lendemain,ajouter l'huile d'olive. Saler poivrer. Battre a nouveau. Verser dans un grand plat creux allant au four.
Prechauffer le four au maximum.
Enfourner le plat. Faire cuire pendant 20 minutes a forte temperature.
Degustez chaud.
Et, c'est bon
Je veux bien mettre des photos, mais c’est impossible de la faire dans un comment.

Samira in the Riad Laaroussa kitchen said...

Bonjour Soly
Merci pour la recette est surement je vais lancer les photos sur le blog

Larry said...

Great post. Still so much to learn about all this. I'll definitely bookmark and check back again! Looks deliciious!!