Although his preference was lemon meringue pie, I thought I’d change it up a bit and prepare Dorie Greenspan’s recipe for Whole-Lemon Tart. For this recipe you’ll need a 9-1/2” tart pan with a removable bottom. The filling is made using one lemon with seeds removed, sugar, eggs, cornstarch and melted butter. It’s made in a food processor which makes this so easy. As a matter of fact, I used the same bowl to make her Sweet Tart Crust.
The crust is a pâte sablée, crisp and cookie-like with a rich, buttery flavor. This French short crust pastry dough can be used for any type of tart. For the tart you’ll need all-purpose flour, confectioners’ sugar, sea salt, very cold unsalted butter and one egg yolk.
After reading some of the other readers’ comments, some had issues in having the dough come together. I found that pulsing and pinching the dough periodically, helped me to get the mixture to the proper texture so that it could be made into and flattened into a disk.
The tart was absolutely delicious! I loved the flavor of using the whole lemon, it was a mild sour, tart taste that made for enjoyable eating. I dusted the top with confectioner’s sugar to add a touch of sweetness. To help you justify in purchasing this special pan, I recommend that you try baking Strawberry Tart with Beurre Noisette. The strawberries that I have been purchasing the last several months have either been coming from Mexico or Florida. The containers have been filled with sweet, juicy berries, and sometimes the berries are very large. This is a perfect spring time dessert, especially with Easter just around the corner.
By Nancy R. Walsifer
1-1/2 lbs. ground beef
½ to ¾ cup seasoned breadcrumbs
¼ cup chopped onion
2 tsp. salt*
¼ tsp. fresh ground black pepper
1-8 ounce can of tomato sauce
Optional – bacon
Add the first six ingredients into a large mixing bowl; add ½ cup of tomato sauce. Mix all ingredients together. Make into a loaf. Pour remaining tomato sauce on top. Optional – place several strips of bacon over meatloaf. Bake at 400° for one hour or until internal temperature reaches 160°.
*adjust salt to your taste
By Dorie Greenspan
The New York Times – “A Simple Lemon Tart with Sensuous Surprises”
March 20, 2018
Yield: 8 servings
Time: 1 hour, plus cooling
1 partly baked 9-to9-1/2-inch tart crust in a pan with a removable bottom (recipe below)
1 lemon, scrubbed and dried
1-1/2 cups/300 grams sugar
2 large eggs, at room temperature
3 tablespoons/24 grams cornstarch
4 ounces/113 grams unsalted butter (1 stick), melted and cooled
Confectioners’ sugar, for dusting
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.