Ingredients with Measurements:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 2-3 tablespoons ice water
- For the lemon curd:
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, cubed
Special equipment needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Fine-mesh strainer
- Medium saucepan
- Whisk
- Rubber spatula
Step-by-step instructions:
For the crust:
1. In a large mixing bowl, combine flour, sugar, and butter. Use an electric mixer to mix until the mixture resembles coarse sand.
2. Add the egg yolk and mix until the dough comes together.
3. Add ice water, one tablespoon at a time, until the dough forms a ball.
4. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
5. Preheat the oven to 375°F.
6. Roll out the dough on a floured surface until it is about 1/8 inch thick.
7. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and sides of the pan.
8. Use a fork to prick the bottom of the crust several times.
9. Bake the crust for 15-20 minutes, or until lightly golden. Let cool completely.
For the lemon curd:
1. In a medium saucepan, whisk together eggs and sugar until well combined.
2. Add lemon juice and zest, and whisk until smooth.
3. Cook the mixture over medium heat, stirring constantly with a rubber spatula, until it thickens and coats the back of a spoon (about 10-15 minutes).
4. Remove the saucepan from heat and add butter, one cube at a time, stirring until melted and fully incorporated.
5. Strain the mixture through a fine-mesh strainer into a bowl.
6. Pour the lemon curd into the cooled tart crust.
7. Refrigerate the tart for at least 2 hours, or until the curd is set.
- Time:
Preparation time: 45 minutes
- Cooking time: 25 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 365
- Total fat: 21g
- Saturated fat: 12g
- Cholesterol: 147mg
- Sodium: 16mg
- Total carbohydrates: 40g
- Dietary fiber: 1g
- Sugars: 25g
- Protein: 5g
Substitutions for ingredients:
- You can use graham cracker crumbs or crushed digestive biscuits instead of flour for the crust.
- You can use lime or orange juice instead of lemon juice for the curd.
Variations:
- You can add fresh berries or whipped cream on top of the tart before serving.
- You can make a meringue topping by beating egg whites and sugar until stiff peaks form, and then spreading it over the lemon curd before baking for a few minutes until golden brown.
Tips and tricks:
- Make sure the butter for the crust is cold and cubed to ensure a flaky texture.
- Use a rubber spatula to stir the lemon curd constantly to prevent it from sticking to the bottom of the saucepan and burning.
- Let the tart cool completely before adding the lemon curd to prevent it from becoming soggy.
Storage instructions:
- Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The tart is best served cold, but you can reheat it in the oven at 350°F for 5-10 minutes if desired.
Presentation ideas:
- Dust the tart with powdered sugar before serving.
- Arrange fresh berries or edible flowers on top of the tart.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
- Edible flowers
Pairings:
- Earl Grey tea
- Sparkling wine
- Lemonade
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, until it comes together.
- If the lemon curd is too thick, add a little more lemon juice or water to thin it out.
- If the lemon curd is lumpy, strain it through a fine-mesh strainer before pouring it into the crust.
Food safety advice:
- Make sure to refrigerate the tart promptly after making it to prevent bacterial growth.
Food history:
- The Norman tart is a traditional French dessert that originated in the Normandy region. It is typically made with apples and a custard filling, but this version uses lemon curd instead.
Flavor profiles:
- The crust is buttery and flaky, while the lemon curd is tangy and sweet.
Serving suggestions:
- Serve the tart as a dessert after a meal or as a sweet treat with tea or coffee.
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