MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lemon Meringue Tarts
Categories: Pies, Pastry, Citrus
Yield: 6 Servings
MMMMM---------------------------CRUST--------------------------------
6 1/2 oz Unsalted butter; in 13
- pieces, softened slightly
1/3 c Confectioners' sugar
1 lg Egg yolk
1 1/2 c Unbleached all-purpose
- flour; more for dusting
1 tb Heavy cream
Basic lemon curd; for
- filling
MMMMM--------------------------MERINGUE-------------------------------
6 lg Egg whites
1 ts Cream of tartar
1 c Granulated sugar
MAKE THE CRUST: In the bowl of a stand mixer fitted with
the paddle attachment or in a large bowl using an electric
mixer, beat the butter and confectioners' sugar at medium
speed to combine. Scrape down the bowl, add the egg yolk,
and beat until well blended. Scrape down the bowl and add
half of the flour; beat on low speed until crumbly. Stop
the machine, add the remaining flour and the cream, and
beat on low speed just until a dough forms.
Turn out the dough and shape it into a ball, then flatten
the ball slightly into a disk. Wrap in plastic wrap and
refrigerate until firm, about 2 hours or up to 1 day.
Dust a work surface with flour. Cut the chilled dough in
1" pieces; using the heel of your hand, knead the pieces
back together into a smooth disk. Keeping the surface well
floured, shape the disk into a 12" long log. Cut in 6
equal pieces. Refrigerate 10 minutes.
Remove one of the dough pieces and transfer back to the
well-floured work surface. Using your fist, squish the
dough into a disk, then roll using a rolling pin to form a
very thin (1/8") round. Center the round over a 4 3/4"
fluted tart pan, preferably with a removable bottom, or a
tart ring. Run your fingers around the inside of the pan
or ring several times, easing the dough into the edges to
avoid tearing. Be sure the dough fits against all the
sides and nooks of the pan. Trim excess dough from the top
edges. Dock the bottom of the dough sparingly with the
tines of a fork. Transfer to a baking sheet and freeze for
at least 10 minutes or until firm. Repeat with the
remaining pieces of dough, refrigerating the scraps as you
work in case they are needed to patch any holes.
Position a rack in the center of the oven and preheat to
375°F/190°C.
Transfer the baking sheet to the oven and bake until the
pastry is light golden brown and the interior is dry,
12-15 minutes. If the bottoms of the shells puff up as
they bake, tap them down lightly with your fingers or the
back of a fork as often as needed. Remove and let cool in
the tart pans completely.
Using a large spoon, fill the tart shells with the lemon
curd. Refrigerate until set, about 30 minutes.
MAKE THE MERINGUE: In a standing mixer fitted with the
whisk attachment or in a large bowl with a handheld
electric mixer, whisk the egg whites on medium speed for 1
minute. Add the cream of tartar, increase the speed to
medium-high, and mix for 1 minute. With the motor running,
gradually add the sugar in small (1-2 teaspoon)
increments. Once all the sugar has been added, continue
beating the egg whites until stiff, glossy peaks have
formed.
Carefully unmold the tarts. Place a generous dollop of
meringue in the center of each. Caramelize the meringue
with a kitchen torch if desired. Serve immediately, or
refrigerate up to 1 hour. Let sit at room temperature for
10 minutes before serving.
Recipe by: Maury Rubin
Makes Six 4 3/4" tarts
FROM:
http://www.saveur.com
MM Format by Dave Drum - 07 December 2016
Uncle Dirty Dave's Archives
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