Recipe courtesy of Nick Malgieri
Tarte au Citron a la Nicoise
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 288
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 29
- Dietary Fiber
- 0
- Sugar
- 16
- Protein
- 5
- Cholesterol
- 139
- Sodium
- 88
Ingredients
Pate Sucree:
2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 6 to 8 pieces
2 eggs
Lemon filling:
1 cup sugar
1/3 cup all purpose flour
8 eggs
2 teaspoons grated lemon zest
1/2 cup strained lemon juice
2 cups heavy cream
Directions
- For the dough: Combine flour, sugar, baking powder and salt in a food processor fitted with metal blade. Pulse several times to mix. Add butter and pulse about 15 to 20 times to reduce mixture to a fine powder. Add eggs and pulse again, continuing to pulse until dough forms a ball. Remove dough from work bowl, wrap and chill. Preheat oven to 325 degrees and set rack in the lowest position. Butter a 9-inch layer pan, 2 inches deep. Roll the dough about 1/4-inch thick and line the pan. In rolling, keep the dough as close as possible to the size of the pan.
- For the filling: Whisk sugar and flour together in a mixing bowl, then wisk in eggs, 2 at a time. Whisk in remaining ingredients one at a time. Pour filling into prepared pan and bake for 1 hour, or until the filling is set and the crust is golden. Cool pan and refrigerate covered.
- To unmold, warm bottom of pan and invert tart onto plate or cardboard. Remove pan and replace with another plate or cardboard. Reverse again. Serve very cold.