Best 2 Geoffreys Lemon Tart Recipes
Geoffrey's Lemon Tart is a classic dessert that is both delicious and visually appealing. With its creamy lemon filling and buttery crust, this tart is sure to be a hit at any gathering. The key to making a perfect Geoffrey's Lemon Tart is in the details, from the careful selection of ingredients to the precise baking time. This article will provide you with everything you need to know to make a Geoffrey's Lemon Tart that is both delicious and beautiful.
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TARTEST LEMON TART
This is my favorite tart because it's made with whole lemons. I fell for it twice-first when Daniel Boulud made it, and then when I had it again in Paris at a patisserie and it reminded me just how much I love it. From "Baking Chez Moi: From My Paris Home to Your Home Anywhere" © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Crust: Put the flour, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the yolk is in, process in long pulses-about 10 seconds each-until the dough, which will look granular soon after the egg is added, forms clumps and curds.
- Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. This is done by smearing the butter pieces into the flour using the heel of your hand-a French technique called "fraisage."
- Flatten dough into a disc and place between two pieces of parchment paper. Using a rolling pin, roll out the dough, rotating it ⅛ of a turn at a time and rolling until it's just bigger than the tart pan.
- Butter the tart pan. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Using a fork, give the crust a few pricks and freeze for at least 30 minutes before baking.
- Parbake the crust: Preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Add pie weights on top of the foil to keep the crust flat as it bakes. Put the tart pan on a baking sheet and bake the crust for 25 minutes.
- The filling: Cut the lemons into small pieces and remove the seeds. Put the lemons and sugar in a blender or food processor and pulse, blending and scraping down the sides until you have a smooth mix. Add the remaining filling ingredients and pulse and blend on low speed until the filling is homogeneous. Tap the bowl on the counter several times to "de-bubble" the filling as much as possible.
- Remove the tart shell from the oven and carefully remove the foil and pie weights. Place back in the oven for 8-10 minutes to lightly brown. Remove the tart and patch any cracks with the leftover dough. Cool and reduce oven temperature to 325 degrees F.
- Bake the tart: Stir the filling, then pour it into the tart shell. Bake for 20 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 25-30 minutes. (Total baking time is 45-50 minutes.) When the tart is properly baked, it should be set, although perhaps still shaky in the center, and most of the top will have formed a light sugary crust. (Don't be alarmed if the tart has bubbled over the edge of the tart-that's okay.) After cooling the tart to room temperature, set the tart on top of a sturdy can so the ring can drop away. Place on a dish and serve.
THE BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
Geoffrey's Lemon Tart: Mouthwatering Delight
Indulge in the delectable Geoffrey's Lemon Tart, a culinary masterpiece that captivates taste buds with its tangy-citrusy symphony. This recipe unveils culinary artistry at its finest, showcasing carefully curated ingredients and a step-by-step guide that empowers home bakers to recreate this exquisite dessert.
Treasured Recipe: Geoffrey's Lemon Tart
Geoffrey's Lemon Tart is a harmonious dance of textures and flavors. It comprises a crumbly and buttery shortcrust pastry that offers the perfect canvas for the velvety and tangy zesty smooth and creamy center. Adorned with candied lemons that impart an extra citrus kick, this culinary masterpiece is a true showstopper.
The recipe requires careful attention to detail and a touch of culinary finesse. It begins with the preparation of the shortcrust pastry, which is then blind-baked to achieve a golden-crisp texture. The zesty smooth and creamy center, prepared with fresh lemons, butter, sugar, and eggs, is poured into the pre-baked pastry shell and baked until it sets perfectly. The crowning touch comes in the form of candied lemons, which add a vibrant zest and a touch of sweetness that perfectly complements the tangy-citrusy center.
Unveiling the Culinary Secrets: Ingredient Substitutions
The recipe offers versatile ingredient substitutions that allow for customization and dietary adjustments. For a gluten-free version, consider substituting plain (all-purpose) with gluten-free almond or oat-based flours. If fresh lemons are unavailable, replace them with bottled or canned lemons, adjusting the quantity to match the desired level of tang. Vegan bakers can replace butter with plant-based butter substitutes and use a flax or chia egg as a binder for the zesty smooth and creamy center.
The recipe also provides tips for achieving a perfect bake. Chilling the shortcrust pastry before shaping and blind-baking ensures a crisp texture. The zesty smooth and creamy center should be stirred until smooth, with no traces of butter lumps. Baking the zesty smooth and creamy center at a lower temperature allows for a gradual set, preventing it from curdling or becoming overly firm.
A Culinary Symphony Awaits: Baking Instructions
1. Prepare the Shortcrust Pastry: Blend butter and sugar until light and fluffy. Stir in egg yolk and vanilla and mix until well combined. Slowly add dry ingredients, continuing to mix until the mixture resembles coarse crumbs. Knead the mixture until it just comes together, avoiding over-kneading. Chill the pastry before shaping and blind-baking.
2. Blind-Bake the Pastry: Press the chilled pastry into a 9-inch (23cm) quiche or pie tin. Trim the pastry, leaving a small overhang. Line the pastry with parchment paper and fill it with pie beads or rice. Bake in the preheated until the pastry is golden-crisp.
3. Prepare the Zesty Smooth and Creamy Center: In a heatproof bowl set over a saucepan of simmering water, whisk egg yolk, sugar, cornstarch, and salt until combined and thick. Stir in butter in small pieces, continuing until the mixture is thick and smooth. Stir in zesty smooth and creamy center and cook for a few more minutes, stirring until thickened further. Strain the mixture to remove any solids or lumps.
4. Assemble the Tart: Pour the zesty smooth and creamy center into the blind-baked pastry shell. Bake until the zesty smooth and creamy center is set, with a slight wobble in the center.
5. Prepare the Candied Zests: To make the candied lemons, peel the lemons using a zester or peeler, avoiding the pith. Boil the zest in water for a few minutes and then blanch it in cold water. In a small saucepan, bring sugar and water to a boil, stirring until the sugar has dissolved and a syrup forms. Add the zest and simmer until the zest is translucent.
6. Garnish and Serve: Place the candied lemons atop the baked zesty smooth and creamy center. Dust with icing sugar and serve chilled.
A Culinary Masterpieces Unveiled: The Final Delight
Geoffrey's Lemon Tart emerges from the embrace of the as a culinary masterpiece. It is a testament to the art of pastry-making, with its delightful and refreshing flavors that dance upon the palate.
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