The Most Extraordinary French Lemon Cream Tart. That is the kind of recipe you gawk at while going through your brand new cookbook and think to yourself: “Wow, that would be so good. Naw, I couldn’t, that’s just too much butter…” .
And then you join a baking club and someone, in this case Mary of Starting From Scratch, chooses that recipe and you’re all like: “Yes! Finally, I have an excuse to make it!”. This week we had the option of making The Most Extraordinary French Lemon Cream Tart or the Fresh Orange Cream Tart. Since I’m really bad at taking decisions, I didn’t. I made both of them. On the same day. Yes, I know, sooooo much butter! And citrus too, let’s not forget about the citrus fruit in these recipes.
We found blood oranges at the grocery store this week, it was fate I tell you! And the most gorgeous, fattest, yellowest lemons I’d seen in a while. I loved making the lemon and orange creams, the smell of the zest was all over the place, and the colors, incredible. I don’t know how I could have made these without a blender though, beating the butter into the zest, juice and egg mixture was extremely easy with it. This is one of the few times since I got my blender, ages ago, that I was actually happy I had it! Of course, since I made both recipes, I took a little liberty with one of them. I couldn’t help pairing the orange cream with a bit of chocolate. A thin layer of ganache poured onto the cooled crust before the cream, and I skipped the glaze entirely. Wow. The sweet bitterness of the chocolate paired really well with the tart sweetness of the orange and the texture of the ganache was very nice against the creaminess of the filling.
The lemon cream, I left as is, aside from a little drizzle of strawberry coulis to make the colors pop. The lemony filling was just tart enough, not overly sweet, just perfect. And then there was the crust. I’m so bad with pie doughs, tart doughs, pâtes sucrées, sablées, call them what you will, they don’t like me. I don’t have a food processor, so I made the dough by hand but I knew, after reading the recipe the first time, that I would have trouble with it. Not enough wet ingredients, I knew I couldn’t make the dough hold together. So I had a bowl of ice cold water at hand just in case, and I added at least 3 tablespoons of water before the dough came together. I don’t know if it’s me or the fact that it’s very dry in my apartment but in any case, I don’t think the texture of the dough was affected. I rolled it out to make the full sized orange cream and pressed it into my mini tart pans to make the lemon creams. Pressing it seemed to prevent shrinkage, I don’t know why exactly, but rolling it gave me a more even thickness. Either way, it made for an incredibly tasty, flaky, buttery crust. Both these recipes are very impressive and, if you can decide which one to make, they’re pretty easy to execute. I just hope you’re all more decisive than I am because I can’t even tell you which one was my favorite, I loved them both! So go see if the other members of Tuesdays with Dorie are better at taking decisions than I am!
The Most Extraordinary French Lemon Cream Tart
Baking From My Home to Yours by Dorie Greenspan
1 cup sugar
Grated zest of 3 lemons
4 large eggs
3/4 cup fresh lemon juice (from 4 - 5 lemons)
2 sticks plus 5 tablespoons (10 1/2 ounces) unsalted butter, cut into tablespoon-size pieces, at room temperature
1 9-inch tart shell made with Sweet Tart Dough (recipe follows)
GETTING READY: Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.
Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.
Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk—you must whisk constantly to keep the eggs from scrambling—you'll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Heads up at this point—the tracks mean the cream is almost ready. Don't stop whisking or checking the temperature, and have patience—depending on how much heat you're giving the cream, getting to temp can take as long as 10 minutes.
As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender (or food processor); discard the zest. Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.
Turn the blender to high (or turn on the processor) and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to blend the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight. (The cream will keep in the fridge for 4 days and, or tightly sealed, in the freezer for up to 2 months; thaw it overnight in the refrigerator.)
When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. Serve the tart, or refrigerate 'until needed.
Fresh Orange Cream Tart
Baking From My Home to Yours by Dorie Greenspan
1 cup sugar
Grated zest of 3 oranges
Grated zest of 1 lemon
4 large eggs
Scant 3/4 cup fresh blood-orange juice or Valencia orange juice
3 tbsp fresh lemon juice
1 1/4 tsp unflavored gelatin
1 tbsp cold water
2 3/4 sticks (11 ounces) unsalted butter, cut into tablespoon-size pieces, at room temperature
1 9-inch tart shell made with Sweet Tart Dough (recipe follows)
3 orange segments, for decoration
1/3 cup quince or apple jelly mixed with ½ tsp of water, for glazing
GETTING READY: Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.
Put the sugar and orange and lemon zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zests together between your fingertips until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the orange and lemon juice.
Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk—you must whisk constantly to keep the eggs from scrambling—you'll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Heads up at this point—the tracks mean the cream is almost ready. Don't stop whisking or checking the temperature, and have patience—depending on how much heat you're giving the cream, getting to temp can take as long as 10 minutes.
As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender (or food processor); discard the zest.
Soften the gelatin in the cold water, then dissolve it by heating it for 15 seconds in a microwave oven (or do this in a saucepan over extremely low heat). Add the gelatin to the filling and pulse once just to blend, then let the filling cool to 140 degrees F, about 10 minutes.
Turn the blender to high (or turn on the processor) and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to blend the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours. (The cream can be refrigerated, tightly covered, for up to 5 days and, or frozen for up to 2 months; thaw it overnight in the refrigerator.)
When you are ready to construct the tart, whisk the cream vigorously to loosen it. Spread the cream evenly in the crust. Arrange the orange segments in the center of the tart and prepare the glaze: bring the water and jelly to a boil. Use a pastry brush or a pastry feather to lightly spread the jelly over the orange segments and cream. Serve now or refrigerate the tart until needed.
Sweet Tart Dough
Baking From My Home to Yours by Dorie Greenspan
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 tsp salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, confectioners' sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in—you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses—about 10 seconds each—until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change—heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.
TO PRESS THE DOUGH INTO THE PAN: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don't be too heavy-handed—press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.
TO PARTIALLY OR FULLY BAKE THE CRUST: Center a rack in the oven and preheat the oven to 375 degrees F.
Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, patch the crust if necessary, then transfer the crust to a cooling rack (keep it in its pan).
TO FULLY BAKE THE CRUST: Bake for another 8 minutes or so, or until it is firm and golden brown. (I dislike lightly baked crusts, so I often keep the crust in the oven just a little longer. If you do that, just make sure to keep a close eye on the crust's progress—it can go from golden to way too dark in a flash.) Transfer the tart pan to a rack and cool the crust to room temperature before filling.
TO PATCH A PARTIALLY OR FULLY BAKED CRUST, IF NECESSARY: If there are any cracks in the baked crust, patch them with some of the reserved raw dough as soon as you remove the foil. Slice off a thin piece of the dough, place it over the crack, moisten the edges and very gently smooth the edges into the baked crust. If the tart will not be baked again with its filling, bake for another 2 minutes or so, just to take the rawness off the patch.
