Good Recipes
La Best Lemon Tart with rice flour crust*
Like most recipes, this one is a variation on a variation. It makes a 9-inch tart crust. A 9″ flan pan is great, but I like to use an 8-inch cake pan and have enough left over for a small tart. It can be(and often is) made with wheat flour, but here is the rice flour and ground oat version.
Crust
1 1/4 cup rice flour
3/4 cup ground oats(food processed for 25 seconds)
1/2 cup confectioner’s sugar(or super fine sugar)
1/4 pound(4 oz) cold unsalted butter, cut into small cubes
2 egg yolks
1 tsp water
- Grind oats in food processor. Add rice flour and sugar. Mix.
- Cube butter into small pieces, add to flour and mix for 10-15 seconds.
- Stir 2 yolks and water together, add to food processor and combine.
- Remove from processor, place in plastic bag, flatten slightly and refrigerate for an hour. If in a hurry, put in freezer for 30 minutes. But don’t forget, otherwise you’ll have to roll out a frozen rock.
- Roll out dough on a rice-floured surface, making the round big enough to raise 3/4 inch up the side of the pan. If you don’t have a rolling pin, you can use a flat sided, empty, wine bottle. The wine should be consumed long prior to using the bottle. Dust dough with rice-flour to ensure no sticking.
- Transfer crust dough into pan. I like to use a flattened, breakfast cereal box to slide under the dough and then place over the pan and carefully slide the dough into the pan. If you have extra dough you can make a small tart in a muffin tin, or other small vessel.
- Poke dough thoroughly with a fork then place into a pre-heated 325 degree oven until the edge is well-browned(25-30 minutes.)
Lemon Filling
1 & 1/2 organic lemons(Peel the 1/2 lemon, but leave the peel on the full lemon. I prefer organic lemons because the peel should be free of pesticides. The zest gives the tang.)
1 & 1/2 cups sugar
1 egg
1 egg yolk
1 & 1/2 Tbsp cornstarch
1/4 lb.(4 oz) unsalted butter, melted and cooled
- Cut lemon into thin slivers and remove seeds. Place into food processor.
- Add cornstarch to sugar and stir. Add to lemons in food processor. Blend for 30 seconds
- Add egg yolks and blend for about 10 seconds.
- Remove from processor, place into bowl and add melted butter. Stir well with a food whip/whisk.
- Pour into cooled pastry shell/crust. Be sure to save some filling for your tester tart. Place into oven at 325 degrees until the top is slightly browned. The small tart may bake quicker – about 25-30 minutes.
- Remove from oven, cool, and then place into fridge until serving.
* Recipe comes via Maison Rollet Pradier, Dorie Greenspan’s Paris Sweets, Smitten Kitchen, etc.
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