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Munching on Sunshine
by
Emily Jones
Текущий рейтинг: 4.0
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2 голоса
| 350 визитов
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.%20This%20one%20comes%20from%20a%20genuine%20Parisienne%20who%20spent%20a%20year%20at%20my%20lovely%20alma%20mater,%20and%20with%20whom%20one%20of%20my%20dearest%20friends%20and%20most%20loyal%20readers%20is%20still%20in%20close%20contact.%20The%20text%20of%20this%20recipe%20is%20written%20in%20somewhat%20eccentric%20English%20and%20has%20very%20little%20in%20the%20way%20of%20concrete%20instruction,%20but%20luckily%20my%20mom%20(my%20CIA-trained,%20kitchen-ruling%20mom)%20was%20on%20hand%20to%20help%20fill%20in%20the%20blanks,%20as%20it%20was%20the%20very%20first%20tart%20I've%20ever%20made.%3C/p%3E%3Cp%3EThe%20result?%20It%20was%20stunning.%20Every%20bite%20embodied%20that%20sunshiny,%20liquid-light,%20tart-yet-sweet,%20creamy,%20silky%20perfection%20I've%20been%20dreaming%20about%20since%20that%20very%20first%20day%20in%20Nice%20what%20-%20six%20years%20ago?%20(Actually,%20I%20think%20this%20tart%20might%20have%20been%20better%20than%20that%20tart,%20but%20nostalgia%20does%20gild%20that%20memory%20a%20bit.)%20No,%20it%20didn't%20stave%20off%20the%20cold,%20the%20rain,%20the%20coming%20three-months%20darkness.%20But%20it%20did%20make%20being%20alive%20on%20that%20one%20day%20a%20little%20more%20worthwhile.The%20Famous%20Fan%C3%A9lie's%20Lemon%20Tart%3C/p%3E%3Cp%3E*I've%20adapted%20the%20recipe%20rather%20heavily%20and%20will%20mark%20my%20additions%20and%20changes%20with%20asterisks.%3C/p%3E%3Cp%3EThe%20original%20recipe%20called%20for%20the%20ingredients%20to%20be%20mixed%20by%20hand.%20*Being%20lazy%20and%20inclined%20to%20repetitive%20stress%20injury,%20I%20took%20the%20easy%20way%20out%20and%20used%20a%20food%20processor.%20This%20necessitated%20the%20addition%20of%20a%20couple%20of%20tablespoons%20of%20water%20to%20bring%20the%20dough%20together.%20In%20the%20future,%20I%20would%20not%20do%20this,%20as%20I'm%20afraid%20that%20step%20caused%20my%20crust%20to%20shrink%20almost%20beyond%20rescue.%3C/p%3E%3Cp%3EAfter%20the%20dough%20is%20smooth%20and%20homogeneous,%20put%20it%20in%20the%20fridge%20for%20a%20half%20an%20hour.%3C/p%3E%3Cp%3EThen,%20press%20it%20into%20a%20tart%20pan%20with%20a%20removable%20bottom.%3C/p%3E%3Cp%3EPut%20it%20in%20the%20freezer%20for%20at%20least%20ten%20minutes.%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20375.%3C/p%3E%3Cp%3EFor%20the%20lemon%20curd:%20(I've%20doubled%20this%20recipe,%20as%20we%20were%20afraid%20-%20and%20rightly%20so%20-%20that%20the%20original%20would%20not%20fill%20my%20tart%20shell.)%3C/p%3E%3Cp%3E2%20eggs,%20beaten%3C/p%3E%3Cp%3E300%20g%20of%20sugar%3C/p%3E%3Cp%3Ethe%20juice%20and%20zest%20of%20two%20lemons%3C/p%3E%3Cp%3E120%20g%20of%20butter%3C/p%3E%3Cp%3E*pinch%20salt%3C/p%3E%3Cp%3E*The%20original%20recipe%20called%20for%20a%20pan%20over%20direct%20heat,%20but%20given%20my%20propensity%20for%20burning%20everything,%20my%20mom's%20suggestion%20to%20use%20a%20double-boiler%20(in%20our%20case,%20a%20tempered-glass%20bowl%20positioned%20on%20top%20of%20a%20saucepan%20of%20simmering%20water)%20sounded%20like%20a%20very,%20very%20good%20idea.%3C/p%3E%3Cp%3EMelt%20the%20butter%20in%20the%20top%20bowl,%20very%20slowly.%3C/p%3E%3Cp%3EWhen%20the%20butter%20is%20melted,%20keep%20the%20pan%20on%20the%20fire,%20but%20on%20low.%20Add%20the%20lemon%20juice%20and%20zest,%20sugar,%20and%20salt.%3C/p%3E%3Cp%3EMix%20the%20ingredients%20very%20slowly,%20with%20circular%20motions%20until%20the%20mixture%20is%20fully%20combined%20and%20the%20sugar%20melting.%3C/p%3E%3Cp%3EAdd%20the%20egg%20very%20slowly%20and%20stir%20constantly,%20but%20slowly.%3C/p%3E%3Cp%3EContinue%20cooking%20the%20curd%20on%20low/medium-low%20heat%20until%20it%20thickens%20up%20and%20turns%20whitish%20and%20less%20transparent.%3C/p%3E%3Cp%3E*While%20preparing%20the%20curd,%20remove%20the%20tart%20shell%20from%20the%20freezer%20and%20partially%20bake%20the%20shell%20(between%20five%20and%20ten%20minutes).%3C/p%3E%3Cp%3EWhen%20the%20curd%20is%20%22%C3%A0%20point%22%20(anyone%20have%20a%20good%20translation%20for%20this?),%20pour%20it%20into%20the%20pastry%20shell%20and%20bake%20the%20tart%20at%20375%20for%20about%2015%20minutes.%20The%20shell%20will%20hopefully%20brown%20a%20bit%20and%20the%20top%20of%20the%20curd%20may%20brown%20and%20begin%20to%20bubble.%3C/p%3E%3Cp%3EIf%20you%20can,%20wait%20until%20it's%20cooled%20to%20serve.%20Be%20very%20careful,%20and%20you'll%20get%20gorgeous%20slices%20of%20semi-transparent%20neon%20yellow%20on%20crumby,%20flaky,%20cream-colored%20crust.%3C/p%3E){kind=link}