ROSE APPLE TART

LEMON TART

This lemon tart is quite easy to make and has always the must terrific effect on guests!
Check out the video recipe:

You can also find the video recipe of the pie dough. 

iNGREDiENTS:

• A pie dough (recipe here)
• 130 gr cane organic Sugar (preferable but not essential)
• 4 eggs
• 60g creme fraîche (heavy cream)
• 3 lemons (grated zest + juice) I also like to add the zest of half a tangerine.

RECiPE:

• Preheat your oven at 200°C (390°F)
• Stir the sugar and lemon zest (and tangerine if you are using some) together so it will infuse and get a nice flavor.
• Flour your counter and roll out the dough. Here, I use a rectangle mold but it works just as fine with a round classic one.
• Put your dough in your mold on top of a parchment paper (so it won't stick and it'll be easier to take out once it's baked)
• Make some holes in the dough with a fork or a knife. Cover with another parchment paper and spread some beans or rice on top. Bake the dough for 10minutes.
• Take the beans and parchment paper out and bake for another 5 minutes.
• In a mixing ball, stir together: the sugar and zest mixture and the eggs.
• Beat until it's foamy. About 5 minutes.
• Add the creme fraîche and lemon juice and mix again.
• Pour this preparation on the pie shell and bake for 15 minutes.
• The top must get darker. Let cool and take out of the mold.
• ET VOiLÀ!

PiE DOUGH

You can use this recipe for any kind of sweet tart but you can also use it for a vegetable tart. Just substitute the sugar by any herb that you like.

iNGREDiENTS:

• 100 gr of butter
• 175 gr all purpose flour
• 1 teaspoon of sugar (organic cane sugar if possible)
• 1/2 teaspoon of salt
• 60 ml of buttermilk (or 2 tablespoon of heavy cream)

RECiPE:

• Cut the butter into small pieces and leave it to cool in the fridge.
• Sift together in a mixing ball: flour + sugar + salt. (if you don't have a mixing ball you can just use your little hands. Just be sure to have all your ingredients at room temperature)
• Add butter and keep mixing for a minute or two.
• By hand pinch flat any large pieces of butter that remain.
• Add buttermilk and keep mixing until the dough comes together, about 30 seconds.
• The dough should be tacky but not sticky.
• Wrap the dough in plastic and chill for a least one hour before rolling out.
• ET VOiLÀ!

I like to double the recipe and froze the dough so i can have some whenever I need.