Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1/4 cup ice water
- 1/2 cup cornmeal
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 eggs
- 1/2 cup lemon juice
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 cup grated lemon zest
- 1/4 cup grated orange zest
- 1/4 cup chopped pistachios
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Saucepan
- Zester
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the flour, butter, sugar, and salt until the mixture resembles coarse sand.
3. Add the egg yolk and ice water and pulse until the dough comes together.
4. Roll out the dough on a floured surface and transfer it to the tart pan. Press the dough into the bottom and sides of the pan.
5. In a mixing bowl, cream together the cornmeal, sugar, and butter until light and fluffy.
6. Beat in the eggs, one at a time, until well combined.
7. In a saucepan, whisk together the lemon juice, cornstarch, and salt until smooth.
8. Cook the lemon mixture over medium heat, stirring constantly, until it thickens and boils.
9. Remove the lemon mixture from the heat and whisk in the lemon and orange zest.
10. Pour the lemon mixture into the tart shell and spread it evenly.
11. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
12. Allow the tart to cool to room temperature.
13. Sprinkle the chopped pistachios over the top of the tart.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 390
Fat per serving: 23g
Carbohydrates per serving: 42g
Protein per serving: 5g
Substitutions for ingredients:
- Almond flour can be used instead of all-purpose flour.
- Almond meal can be used instead of cornmeal.
- Almond extract can be used instead of lemon and orange zest.
- Walnuts or pecans can be used instead of pistachios.
Variations:
- Add fresh berries on top of the tart for a fruity twist.
- Use lime juice instead of lemon juice for a different flavor.
- Add a layer of whipped cream on top of the lemon filling for a creamier texture.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Use a fork to prick the bottom of the crust before baking to prevent it from puffing up.
- Use a zester to get the most flavor from the lemon and orange zest.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the tart on a decorative platter with a dusting of powdered sugar.
Garnishes:
Sprinkle chopped pistachios over the top of the tart for added texture and flavor.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the crust is too dry, add more ice water, one tablespoon at a time.
- If the filling is too runny, add more cornstarch, one tablespoon at a time.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
The Bajoura Citron Tart is a traditional French dessert that originated in the region of Provence.
Flavor profiles:
The tart has a sweet and tangy flavor with a crunchy texture from the pistachios.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with tea or coffee.
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Taste: Tangy, Sweet, Citrusy, Refreshing, Aromatic