Recipe Review-Lemon Tart

I made this tart for dessert night with the girls. It looks so pretty (as do the rest of the desserts) however it was SO TART! I couldn't even eat one bite without puckering like I've never puckered before. It was way too sour for both Jeff and I. I took the leftovers to work, though, and it was gone by mid morning, so I guess it was OK. I'm just more of a chocolate person, I guess.

Lemon Tart
http://www.designspongeonline.com/2010/02/in-the-kitchen-with-marjorie-taylors-lemon-tart.html

Pâte sucrée (I guess this means pie crust in fancy talk ;)

Makes enough pastry for 2 tarts (I bought my crusts. What? making the filling was plenty of baking for me!)

1/4 cup heavy cream
2 large egg yolks
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
A pinch of sea salt
8 ounces unsalted butter, cut into pieces

Whisk the cream and the eggs together in a small bowl and set aside. In a large bowl, combine the flour, sugar, salt and butter. Using your fingers, incorporate the butter until you have a coarse meal. Gradually add the cream and yolks, and mix until just combined. Be careful not to overwork the dough. Bring the dough together with your hands to incorporate completely. Divide the dough in half, shape into disks, and wrap one of them to freeze and use later.

If the dough is soft, put it into the refrigerator for a few minutes prior to rolling. Place it on a lightly floured work surface, and sprinkle with a little bit of flour. Roll it into a 1/4-inch-thick circle, flouring as needed. Started at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over the 9-inch tart pan. Gently press the dough into the pan, being careful not to stretch it as this will cause it to shrink when baking. To remove the excess dough, work your way around the edge pinching off the excess dough with your fingers. Chill for 1 hour before baking.

Preheat the oven to 375

Line the tart pan with the pâte sucrée. Prick the bottom with a fork and line the shell with parchment paper. Fill the lined tart with dried beans or pie weights and bake for 15 minutes. Take the tart out of the oven and carefully remove the parchment paper and dried beans. Return the tart to the oven, and bake until golden brown turning as needed to ensure even color. Set aside on a rack to cool completely.

Lemon Curd (I guess curd is supposed to be an appetizing word?)

Makes enough filling for one nine-inch (23cm) tart, or about ten 3.5” (9cm) mini-tarts, depending on their depth

4 large eggs
4 large egg yolks
1 cup granulated sugar
1 cup lemon juice, about 5 lemons (Jeff totally juiced these for me. He's my tart hero!)
5 ounces unsalted butter, chilled and cut into 1/2 inch pieces

A pinch of sea salt

Whisk the eggs, egg yolks, sugar and lemon juice together in a heavy-bottomed sauce pan. Cook over medium heat, stirring constantly with a wooden spoon, until the lemon curd has thickened and coats the back of the spoon, approximately 5 to 7 minutes. (The consistency is like melted-ice cream)

Remove the lemon curd from the heat and add the butter a little at a time, stirring to incorporate each addition before adding more. Season with the sea salt.

Strain the lemon curd into the prepared tart shell(s) while the curd is still warm. Decorate the tart with thin slices of lemon and chill for at least 3 hours. Serve with a dollop of whipped cream or crème fraiche. (more fancy talk)

No thumbs up from the Schurz home. Oh well.