Subj : Lemon Ginger Tart
To   : All
From : Ben Collver
Date : Thu Dec 07 2023 11:25:16

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lemon Ginger Tart
Categories: Tarts
     Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
 1 1/2 c  All-purpose flour; (192 g)
   2/3 c  Confectioners' sugar; (82 g)
 1 1/2 ts Kosher salt
   3/4 c  Unsalted butter; (170 g);
          -melted

MMMMM--------------------------FILLING-------------------------------
     1 c  Fresh lemon juice; (240 ml)
 1 1/4    Granulated sugar; (252 g)
     4 lg Egg yolks
     1 lg Egg
   1/4 c  All-purpose flour; (32 g)
     1 tb Freshl ginger; grated
   1/2 ts Ground turmeric
   1/4 ts Kosher salt
   1/2    Lemon; thinly sliced; seeds
          -removed, (optional)

 Total time: 45 minutes

 Somewhere between a lemon bar and a lemon pie lies this ultra tangy
 tart. "Tart" makes it sound difficult, but it's easier than you
 think: The rich filling requires zero cooking, and the crust is a
 simple shortbread that you just press into place. The already vibrant
 yellow filling gets an assist from a bit of ground turmeric. It's an
 ingredient that you won't taste as much as you'll see, but it just so
 happens to pair perfectly with the freshly grated ginger. It's an
 extra step, but don't skip straining the filling. It will get rid of
 any lumps that the whisk couldn't tackle and will prevent those
 unsightly air bubbles that can rise to the top after baking. The
 lemon slices, while optional, are not frivolous: They add a bit of
 texture and welcome bitterness to the tart.

 Make the crust:

 Heat the oven to 350 degrees F.

 Whisk together flour, sugar and salt in a medium bowl. Drizzle in
 melted butter and, using a spatula, mix until it's well combined
 (it'll have a sort of Play-Doh texture). Press this into the bottom
 and up the sides of a 9-inch tart pan (or you can use a 9-inch
 springform pan, going about an inch up the sides), using a measuring
 cup to flatten and make sure it's all even.

 Bake the tart shell until it's a pale golden brown on the edges and
 baked through on the bottom (it will lose that greasy shine), 15 to
      20    minutes.

 Make the filling and assemble:

 In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg,
 flour, ginger, turmeric and salt. Make sure no lumps remain, but be
 careful not to overmix. Pass the mixture through a fine mesh strainer
 to make sure no bits of flour or egg are left behind. Add lemon
 slices, if using, and stir to coat. Set the lemon slices aside.

 Transfer filling to the crust (depending on the depth of your pan,
 you may have a few tablespoons left over). Lay reserved lemon slices
 across the top. Bake until the edges are set and the center no longer
 jiggles, but does not look dry, 15 to 20 minutes. Let cool completely
 before slicing.

 Recipe by Craig Lee

 Recipe FROM:
 <https://cooking.nytimes.com/recipes/1019046-lemon-ginger-tart>

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