Lemon tart with cranberry ginger sauce - bon appetit

12 servings

Ingredients

Quantity Ingredient
1½ cup All purpose flour
3 tablespoons Sugar
¼ teaspoon Ground cinnamon
7 tablespoons Chilled unsalted butter, cut into pieces
2 tablespoons Chilled vegetable shortening, cut into pieces
3 tablespoons (or more) ice water
1¾ cup Fresh lemon juice
1½ cup Sugar
5 larges Eggs
4 larges Egg yolks
1 tablespoon Grated lemon peel
¾ cup (1 1/2 sticks) unsalted butter, cut into pieces
Cranberry-Ginger Sauce
(separate recipe)

Directions

CRUST

FILLING

FOR CRUST: Combine flour, sugar and ground cinnamon in processor.

Using on/off turns, cut in chilled unsalted butter and vegetable shortening until mixture resembles coarse meal. Add 3 T ice water and process until moist clumps form. If dough is too dry, add more ice water by teaspoonfuls. Gather dough into ball. Flatten into disk.

Wrap dough tightly in plastic and refrigerate 1 hour. (Crust can be prepared 3 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.) FOR FILLING: Combine fresh lemon juice, sugar, eggs, egg yolks and grated lemon peel in top of double burner set over simmering water (do not let top of double bouer touch water). Whisk until mixture is thick and thermometer registers 160F, about 13 minutes (do not boil).

Remove from heat. Gradually add butter, whisking just until melted.

Refrig- erate lemon curd filling until cold, stirring occasionally, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.) Preheat oven to 350'F. Roll out dough on lightly floured surface to 15- inch round. Transfer dough to 11-inch diameter tart pan with removable bottom. Gently press dough into place; freeze 15 minutes, Line crust with aluminum foil. Fill crust with dried beans or pie weights. Bake 15 minutes. Remove beans and aluminum foil and bake until crust is golden brown, piercing with fork if crust bubbles, about 25 minutes. Transfer to rack and cool completely.

Pour lemon filling into prepared tart crust. Cover and refrigerate until filling is set, about 3 hours. Transfer to platter. Cut lemon tart into wedges and serve with sauce.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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