From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Sun, 12 Sep 1993 12:00:00 +0200
Title: Sweet flan pastry
Categories: Pastry
Servings: 1
300 g Unsalted butter 1 ds Salt
500 g Plain flour 1 x Egg yolk
150 g Sugar 1 x Egg
Put the butter, cut into pieces, with the flour, sugar and salt,
into a mixer. Work it until the mixture resembles coarse semolina.
Add the egg yolk and the whole egg and do not work the machine for a
moment longer than necessary (VERY IMPORTANT) to amalgamate the eggs with
the flour mixture. Form it into a ball and leave it to rest in the
refrigerator for several hours before using it.
(The pastry will keep very well in the refrigerator for a few days,
wrapped in transparent film)
Title: Lemon tart
Categories: Desserts
Servings: 6
250 g Sweet flan pastry - tart tin
Butter and flour for the
3 x Eggs 1 x Juice of 1 orange
1 x Egg yolk 1 1/2 dl Double cream
1 x Juice of 3 lemons 150 g Sugar
Pre-heat the oven to 260 oC (500 oF).
Butter and lightly flour a 20 cm tart tin with a removable base. Line it
with the pastry and blind-bake it for 10-15 minutes. Take care to protect
the pastry with a disc of aluminium foil, which should be pressed up to
and over the edges before it is weighted down. When itis cooked, let it
cool without taking it out of the tin. Lower the oven temperature to 180
oC (350 oF).
Whisk all the ingredients for the tart filling together - the eggs, orange
and lemon juice, cream and sugar.
When the mixture is nice and frothy, pour most of it into the tart shell.
The mixture needs to come right to the top, but to avoid spilling it put
the partly filled tart into the oven (with the temperature now reduced)
and finish filling it with a spoon.
Bake the tart with the oven door ajar, and wait until the filling has
become firm. This should take about 35 minutes. Check the firmness of the
filling by giving the tin a little shake.
Take the tart out of the tin when it is lukewarm and leave it on a cake
rack to cool.
(From: Fredy Girardet, Cuisine spontanee)
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