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Ингредиенты
- 1Â 1/2 c. all purpose flour (375 ml)
- 2/3 c. icing sugar (150 ml)
- 3 Tbsp. granulated sugar (45 ml)
- 3 Tbsp. finely grnd blanched almonds (45 ml)
- 1/2 c. cool unsalted butter (125 ml)
- 1 ounce almond paste (28 g)
- 1 lrg egg, lightly beaten
- Â Â Lemon Filling
- 1 lb lemons, washed, room temperature (3 medium sized lemons) (454 g)
- 1Â 1/4 c. granulated sugar (310 ml)
- 3 lrg Large eggs (at room temperature)
- 2 Tbsp. cornstarch (30 ml)
- 3 Tbsp. warm melted butter (45 ml)
- Â Â Cassis Ice
- 1 c. water (250 ml)
- 1 c. sugar (250 ml)
- 17 ounce black currants (fresh or possibly frzn) 500 g
- 1 Tbsp. lemon juice (15 ml)
- 1 Tbsp. creme de cassis liqueur (15 ml)
- 1 c. water, additonal to adjust consistency (250 ml)
- Â Â Cassis Coulis
- 1 c. water (250 ml)
- 1 c. sugar (250 ml)
- 17 ounce black currants (fresh or possibly frzn) 500 g
- 1 Tbsp. lemon juice (15 ml)
- 1 Tbsp. creme de cassis liqueur (15 ml)
- 1 c. water , additional to adjust consistency (250 ml)
Инструкции
- In a large bowl, combine the flour, both sugars, and the almonds. Cut in the cool butter. Using a large cheese grater, add in the almond paste and work it in till the mix resembles coarse meal. Add in just sufficient of the beaten egg to create the mix into a ball. Wrap and refrigeratepastry dough for 30 min before rolling.
- On a lightly floured surface, roll out pastry dough to fit a 9-inch tart pan. Place dough into the tart pan. Remove any excess pastry edges. (Traditionally, a straight edged pastry ring is used for the lemon tart and it is placed on a parchment lined bake sheet). Fill tart with lemon filling.
- Lemon Filling:Remove the zest from the lemons and chop fine. Set aside.
- Peel the white pith from the lemons with a paring knife and throw away. Cut the peeled lemons into thin slices and remove seeds. Place lemon slices and zest into a food processor and puree.
- Add in sugar and process till blended. Add in the Large eggs one at a time and process till combined. Add in the cornstarch and melted butter and process till well combined.
- Preheat the oven to 325 degrees F.
- Pour the filling into the tart shell. Bake for 50 min, or possibly till the filling is golden. Let cold and serve with Cassis Ice and Cassis Coulis.
- Cassis Ice:Heat 1 c. water and 1 c. sugar in a saucepan till sugar is dissolved. Bring to a boil, reduce heat and simmer 2 min to make a syrup. Add in the currants to syrup and simmer till they are very soft, about 15 to 20 min. Taste and add in more sugar if necessary. (Natural sugar content of the fruit will vary depending on ripeness and origin of fruit.) Remove from heat and add in lemon juice, cassis liqueur and additional water, then puree and pass through fine sieve. Refrigeratefor a minimum of 3 hrs.
- Process in an ice cream maker according manufacturer's instructions.
- Makes 1 litre (6 to 8 servings).
- Cassis Coulis:Recipe for Cassis Coulis is same for the Cassis ice. Repeat steps for making the Cassis Ice but omit final step of freezing. Adjust consistency with additional water, cassis juice or possibly cranberry juice if necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 8 servings | |
| Calories 1067 | |
| Calories from Fat 196 | 18% |
| Total Fat 22.38g | 28% |
| Saturated Fat 11.21g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 147mg | 6% |
| Potassium 1249mg | 36% |
| Total Carbs 217.21g | 58% |
| Dietary Fiber 10.6g | 35% |
| Sugars 174.58g | 116% |
| Protein 13.58g | 22% |
