Description
Traditional French lemons tarts are made with a pâté sucrée dough ('sweet dough') and filled with a creamy lemon curd filling. They are dreamy and reminiscence of lemon tarts in Paris.
Ingredients
Scale
For the lemon filling
- 155g (2/3 cup) lemon juice
- zest of 2 lemons
- 165 g (3/4 cup) granulated sugar
- 100 g (2 large) eggs
- 40 g (2 large) egg yolks
- pinch of salt
- 226 g (8 oz) unsalted butter, diced and at room temperature
For the pâté sucrée
- 170 g (6 oz) unsalted butter, at room temperature
- 1.4 g (1/4 teaspoon) salt
- 110 g (1 cup) powdered sugar
- 40 g (1/3 cup) almond flour, skinless
- 7 g (1 1/2 teaspoons) pure vanilla extract
- 60 g (1 large) egg, at room temperature
- 315 g (2 7/8 cups) cake flour, sifted
Instructions
For the lemon filling
- Place lemon juice, zest, sugar, eggs, egg yolks and salt into a medium heatproof bowl set over a small saucepan filled with an inch of simmering water. Whisk constantly until the mixture thickens, about 10 minutes. The temperature should read 170°F/75°C and the mixture should coat the back of a wooden spoon.
- Pour through a fine sieve into a blender. Allow to cool for about 15 minutes (the temperature should be approximately 140°F/60°C).
- Blend the butter into the lemon mixture, a couple of pieces at a time. Once all the butter has been added and incorporated, pour the lemon filling into a container. Place a sheet of plastic wrap directly onto the surface of the filling to prevent a ‘skin’ from forming. Refrigerate for at least 4 hours.
For the pâté sucrée
- In a stand mixer fitted with the paddle attachment, cream the butter and salt on medium speed for 1 minute. Scrape down the sides and bottom of the bowl and add the powdered sugar. Beat on low until combined.
- Add the almond flour and vanilla and continue to mix on low speed until just combined.
- Slowly add the eggs and about one-quarter of the cake flour while on low speed. Allow to mix until just incorporated. Scrape down the bowl.
- Slowly add the remaining flour and mix just until the dough comes together. Do not over-mix! The dough should be soft to the touch and not sticky.
- Turn the dough onto a piece of plastic wrap. Press into a 1/2-inch thick rectangular block and wrap tightly. Refrigerate for at least 2 hours or overnight.
- Remove the dough from the refrigerator and cut into 6 equal sized pieces and roll each piece of dough until about 3 mm thick. Line six 4-inch (10cm) tart pans or tart rings and trim off any excess dough. Place onto a parchment line baking sheet pan. Using a fork, gently perforate the bottom of the shells. Refrigerate uncovered for at least 1 hour.
- Preheat oven to 325°F/163°C with the rack positioned in the middle of the oven. Line your tart shells with parchment paper and pie weights, dried beans, or rice (to blind-bake).
- Bake your tart shell in your preheated oven for 15 minutes. Remove the filling and return you tart shells to the oven for an additional 15-18 minutes or until light golden brown.
- Allow to cool to room temperature.
To assemble
- Fill the tart shells with the lemon filling. Refrigerate for 30 minutes before serving to set.