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Sucree Tart Dough
Butter 115g
Powdered Sugar 90g
Almond Flour 55g
Cake Flour 200g
Salt 1g
Egg 1x
Directions:
1) Sift and mix the dry ingredients.
2) Use a mixer with a paddle attachment to mix in the butter. The mixture will look dry and sandy, but when you squeeze it with your fingers it should compress and form a compact ball.
3) Add the egg and mix until just combined.
4) Place the dough in some plastic wrap, and use your hands or a rolling pin to create a nice square or rectangle. This will help you later. Then place the dough in the refrigerator for at least 30 minutes but ideally several hours.
5) Roll out the dough on a floured surface or between two sheets of parchment paper. Use a cookie cutter to cut either large circles OR circles the same size as your tart rings and stripes of dough the size of the edges of the tart rings.
6) Place the cut dough back into the refrigerator for 30 minutes.
7) Press the dough into your tart rings, and use a fork to poke holes in the bottoms of each. Place the prepared tart shells in the freezer for at least 30 minutes.
8) Preheat your oven to 160 C / 320 F and bake the (frozen) tart shells for 12-16 minutes.
Note: If you have a filling that needs to be baked, stop baking the tart shells when they become just barely light brown on the bottom. However if you are using an unbaked filling (such as pastry cream) then it is a good idea to continue baking the tart shells until they are a deeper golden brown color and/or to egg wash the tart shells and bake them again.
Baked Lemon Tart Filling
Lemon Juice 1 cup (230g)
Zest of two lemons
Sugar 150g
Butter (unsalted) 180g
Eggs 4x
Egg Yolks 4x
Directions:
1) Zest the lemons into the sugar and mix well.
2) Place the lemon juice, sugar mixture, eggs and egg yolks into a small sauce pan and whisk over medium low heat until the sugar dissolves.
3) Add the butter to the saucepan and continue whisking until the butter melts and a thickened, curd-like texture has formed.
4) Strain the lemon mixture to remove the large amount of zest, and pour the strained lemon curd into the baked tart shells.
5) Bake the lemon tarts for 8-10 minutes at 350 F.
6) Cool completely before serving or topping with meringue and then serving.
Note: Store the finished tarts in the refrigerator for 1-2 days.
Final Notes:
If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement
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Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
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