Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- 1/2 cup heavy cream
- 1/4 cup confectioners' sugar
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Rolling pin
- Pastry brush
- Small saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, beating until just combined.
7. On a lightly floured surface, roll out the dough to a 1/4-inch thickness.
8. Place the dough into the prepared tart pan and press it into the sides. Trim off any excess dough.
9. Bake for 15 minutes, or until lightly golden.
10. In a small saucepan, combine the lemon juice, lemon zest, and heavy cream. Heat over medium-low heat until just simmering.
11. Remove from heat and stir in the confectioners' sugar.
12. Pour the mixture into the pre-baked tart shell and bake for an additional 15 minutes, or until the center is set.
13. Allow to cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 250
Fat: 11g
Carbohydrates: 33g
Protein: 3g
Substitutions for Ingredients
- Unsalted butter can be used in place of salted butter.
- Coconut milk can be used in place of heavy cream.
- Agave nectar can be used in place of granulated sugar.
Variations:
- For a richer tart, use half butter and half cream cheese in the dough.
- For a gluten-free version, use gluten-free flour in place of all-purpose flour.
Tips and Tricks:
- Make sure to roll out the dough to a 1/4-inch thickness for the best results.
- To prevent the tart from sticking to the pan, make sure to grease the pan well.
- For a more intense lemon flavor, add an additional tablespoon of lemon zest to the filling.
Storage Instructions:
The tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The tart can be reheated in a 350°F oven for 10 minutes.
Presentation Ideas:
- Dust the tart with confectioners' sugar before serving.
- Serve with a dollop of freshly whipped cream.
Garnishes:
- Fresh berries
- Candied lemon slices
- Mint leaves
Pairings:
- Ice cream
- Tea
- Champagne
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Grilled fish
Troubleshooting Advice:
- If the tart is too dry, add a few tablespoons of heavy cream to the filling.
- If the tart is too wet, add a few tablespoons of flour to the filling.
Food Safety Advice:
- Make sure to use freshly squeezed lemon juice for the best results.
- Make sure to refrigerate any leftovers promptly.
Food History:
The Bichon au Citron Tart is a classic French dessert that dates back to the 19th century. It is believed to have originated in the city of Bichon, France.
Flavor Profiles:
This tart has a bright and tangy lemon flavor that is balanced by the sweetness of the sugar and the richness of the butter.
Serving Suggestions:
This tart is best served at room temperature. It can be served as a dessert or as an afternoon snack with a cup of tea or coffee.
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Region: French