Mr Rouxs Lemon Tart Recipes

Steps:

• Lemon Mixture
• Finely grate the lemons, and then juice them.
• Break the 9 eggs into a large bowl and add the sugar (both) and mix well until light and frothy. Mix in the lemon juice and zest and the cream and refrigerate for up to 24 hours. (The mix is best prepared a day before it is required).
• Sablé pastry.
• Using an electric mixer with a paddle, mix the PASTRY dry ingredients and add the butter in pieces, then slowly add the egg yolks. When the pastry comes together, remove from the bowl.
• Divide the pastry into workable amounts. Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen).
• The Pie Itself.
• Preheat the oven to 180°C (360°F).
• Roll the pastry out to 5mm thickness and butter a 20cm x 5cm 8 x 2-inch flat tin. Line the tin with the pastry and then line the pastry with aluminium foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown in colour. Allow to cool.
• Pour the lemon mixture into the cooled pastry case, leaving a 3-5mm space from top and bake at 180°C (360°F) for 1 hour or until set. The tart should not soufflé or have a domed top, and should be just set when shaken.
• Leave the tart to cool for at least 4 hours before removing the ring. Dust with icing sugar before serving.

Steps:

• Put pastry ingredients into food processor.
• blend until looks like fine breadcrumbs.
• Pat firmly around sides and base of a flan dish 9 in diameter.
• put into fridge for 1 hour.
• preheat oven to 360F and bake case for 15 - 20 minutes until pale golden.
• take out but leave the oven on.
• put toasted almonds and sugar into food processor and whiz.
• add eggs one by one, then cream, almond extract lemon zest then, lastly, the lemon juice.
• pour into baked shell and smooth the top.
• put into oven and bake until set, about 15 mins.
• serve warm with creme fraiche or whip cream.

Steps:

• Place flour and butter in a food processor and process until mixture resembles coarse breadcrumbs.
• Add icing sugar, oil, egg yolk and 1 1/2 to 2 tablespoon cold water and process until mixture just forms a ball.
• Turn out onto a lightly floured surface, knead lightly and shape into a disc and roll out to a 25cm round and ease into a 2cm deep 23cm loose base flan pan and trim edges and lightly prick base with a fork and chill for 10 minutes.
• Preheat oven to 190C to 170c fan force and place pan on a baking tray and line pastry with baking paper and fill with pastry weights, rice or dried beans and bake for 15 minutes and then remove paper and weights and bake for another 5 minutes or until pale golden in colour.
• Meanwhile, to make filling, whisk eggs and eggwhites until well combines.
• Sift icing sugar into a bowl and then gradually whisk in egg and stir in lemon rind and juice.
• Strain through a fine sieve and add sour cream and whisk until smooth.
• Carefully pour into warm pastry case.
• Reduce oven to 150c or 130c fan forced and bake tart for 25 to 30 minutes until just set and still wobbly in centre.
• Cool for 1 hour and dust with extra icing sugar.
• Serve chilled or at room temperature.

Steps:

• Mix the egg yolk with the cold water.
• Preheat a baking sheet in the oven at 190C, 375°F.
• Rub the flour, salt, sugar and butter between your fingers until it resembles very fine breadcrumbs.
• Add egg yolk mixture and stir into the pastry mixture with a fork, stop when the pastry begins to come together.
• Turn out onto a floured surface and knead for a few seconds.
• Roll the pastry out to 0.5cm thick and fit into a loose-bottomed 24cm fluted tart tin.
• Trim excess pastry, leaving a 1cm border.
• Chill in the freezer for 10 minutes, then line with baking paper and fill with baking beans.
• Cook the heated baking sheet for 10 minutes, remove paper and beans, trim edges again and cook for a further 8-10 minutes.
• then remove from the oven.
• Reduce the oven temperature to 160C, 325°F.
• Make the filling by whisking the eggs and sugar together, stir in the zest, lemon juice and double cream.
• Transfer the mixture to a jug and carefully pour it into the pastry case. Bake for 35-40 minutes.
• The tart is ready when the lemon cream filling is almost set, but still wobbles very slightly.
• Cool completely on a wire rack and then remove it from the tin. As the tart cools, the filling will set perfectly.
• Dust with icing sugar and serve with crème fraiche and fresh berries.

Steps:

• A. Pastry:
• Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
• Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
• Wrap dough in plastic wrap and refrigerate for 15 minutes.
• Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
• Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
• Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
• Reduce oven to 350F (180C).
• B. Filling:
• Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
• Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.