From: email@example.com (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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