Stirring slowly, but constantly let sugar dissolve, then add lemon juice and zest.Set your heat proof bowl bowl over the pot making a double boiler. Set up a double boiler: place a pot with about 3 inches of water on the stove and bring it to a boil.Then you want to chill your buttery dough before rolling out. Tip: You always want your butter to stay cold, which is why you don’t want to over work the butter when using the pastry cutter. If you are making smaller tarts you might have to bake for less time, keep an eye on the crust color. Place pie weights, or the foil and beans trick if you don’t have pie weights, in your tart shells and bake for about 30 minutes, remove the weights and bake 10 more minutes.If you like this recipe, you can also use it for a double pie shell too. Roll out your dough to fit two 8 inch tart pans, or I made about 8 mini tart shells from this recipe.You can leave these in the fridge over night, or for about 30 minutes in the freezer if you’re in a rush. Form two disks and wrap in plastic wrap, place in fridge (or freezer). If you think you added too much water, you can always add a little flour. Gradually add in the ice water a tablespoon at a time, mixing with a fork, until dough has a dry texture, but holds together.Don’t over work the dough or your crust won’t be flakey. The dough should look like pebbles, and if some are as large as 1/4 that’s fine. Using a pastry cutter, or fork, combine them with the flour.Cut up your cold butter in cubes and place in bowl with dry ingredients. Place all dry ingredients in a large bowl.So save that syrup from the candied lemons! Lemon Tarte Recipe Crust I used lemons for this recipe because we are going to recycle the left overs from this recipe into an amazing summer drink we’ll post next week. In fact, we received a bunch of strawberries from our CSA, so I might make a strawberry version as well. You can be creative with the topping, here I used candied lemons. The items I like to keep the same are the crust and the curd. And you can even use different fruits and make variations. Once you learn a few basic techniques, you’ll be able to make a tart with no stress. I like to wrap my head around making tarts by thinking of them as a ‘make ahead’ dessert. I love tarts, but they can be a little challenging to make, and require some planning. I know they’ll be lots of meats and sides, so I’m going to bring a fancy, refreshing dessert: lemon tart. Luckily, we were invited to Andrea and Phil’s place for a BBQ this weekend. Granted we have beautiful parks, but it’s not the same and you can’t wheel a big grill up in Central Park. In our last two apartments, we had amazing outdoor spaces, the loft we are in now there is just nowhere for it. You have to know outdoor cooking space in NYC is a luxury and hard to come by. I spend the summer hoping that someone with a backyard or terrace invites us to a BBQ.
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