Thursday, August 4, 2011

Lemon Yeasted Tart

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I have some lemons in my fridge and thinking of get rid of them. This make me think of using the juice for lemon filling. Normally the lemon filling is bake along with pie crust. In order to get crispy crust the butter content used to be 50% of the dry ingredients. This turns me off as I don’t want the fat to end up in my waist line after having the tart.

I read Apple yeasted sugar tart from Wendy blog quite sometimes ago. And I always want to give it a try. I always wondering how was the tart texture? Will it be soft or dense? Well…lemon filling on the yeasted tart sounds interesting. Therefore without any delay I bake the tart.

Yes, I like the combination. The lemony flavour goes well with the yeasted tart. Just like having buns with lemon filling. As for the texture I pretty happy with it. As mentioned by Wendy it is not dense at all! It still acceptable although keep for the next day.

I’m using electric mixer to do the kneading. Do visit Wendy blog for more information on kneading by hand.

Adapted and slightly modified from Table for 2, Apple yeasted sugar tart
Ingredients: yields 9” loose bottomed tart pan
(A)
245g plain flour
1 tsp yeast
1 tbsp sugar
¼ tsp salt
140ml mixture of 1 egg and milk

25g margarine/ butter

(B) Filling
2 eggs
120g sugar
2 tbsp plain flour
50ml lemon juice (from 1 medium lemon)
Zest of 1 lemon

Methods:
1. Add all ingredients except margarine into kneading bowl. Knead till form dough. Follow by margarine and continue knead till smooth and pliable dough. Cover and leave to rest for 30 minutes.

*The dough is sticky and will stick around the bowl. However do not add any flour. Once smooth dough is achieved, stop the machine and transfer the dough onto lightly floured working surface. Slightly knead and form the dough into ball.

Transfer to working surface. Gently knead to remove excess air bubbles. Shape into ball again and rest for 10 minutes.

 
2. Roll out the dough into 9” disc shape. Transfer to greased tart pan. Press the dough around the edges to make a “well” for the lemon filling. Prick some holes with fork and leave to rest for 30 minutes.

Meanwhile preparing the lemon filling. Whisk the eggs. Then add in sugar and whisk till melt. Add in the flour, whisk to well combine. Follow by lemon juice and zest. Stir well and set aside.

3. Once the 30 minutes over the dough rise again.

4. This time slightly press the edges again to create more room for the filling. Prick holes again if needed.

5. Bake (without filling) in preheated oven 180C for 10 minutes. Remove from oven and pour the filling into the half-baked pie.


6. Turn down the temperature to 160C. Send back into oven and bake for further 20 minutes or until the side of the dough cooked (Once cooked the dough will separate apart from the mould).

7. Immediately remove the tart from mould and leave to cool on wire rack. The tart is ready to serve once the filling has set.


4 comments:

  1. Bread shaped into pie? Looks lovely!

    ReplyDelete
  2. Beautiful innovation!
    Love the shortcut lemon curd, no need to make it advance, but cooks as it bakes.
    The tart base is more like bread than a regular pastry. Actually no need to prick the base as you're using removable base, so, the trapped air can escape via the bottom.

    ReplyDelete

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