Lemon tart

Instructions

1. Step 1

   Mix 200 g all-purpose flour, 25 g almond flour, 70 g powdered sugar and a pinch of salt, then add 110 g cold butter cut into small pieces and rub it in lightly between your fingertips. Coating the butter in flour makes the crust crisp and short instead of tough. The mixture is ready when it's as fine as damp sand with no large pieces of butter left.

   Mark step 1 as done

2. Step 2

   Beat 40 g egg, drizzle it over the flour mixture and gather it lightly with your hands, then smear the dough across the counter two or three times with the heel of your hand. Smearing blends the butter and flour evenly without long kneading. The dough is ready when it forms a smooth, evenly colored ball with no cracks at the edges.

   Mark step 2 as done

3. Step 3

   Press the dough into a flat disc, wrap it in plastic wrap and refrigerate for about an hour. Resting relaxes the gluten so the crust doesn't shrink in the oven. The dough is ready when it has firmed up but still bends when you gently flex an edge.

   Suggested time: about 60 minutes.

   Mark step 3 as done

4. Step 4

   Roll the dough between two sheets of parchment paper into a round about three millimeters thick and a few centimeters larger than a 23 cm tart pan, then lay it in the pan, press it into the corners and against the sides, and trim off the excess. The parchment keeps the dough from sticking and makes it easy to move into the pan. The shell is right when it's evenly thick, fits snugly in the pan and has a level trimmed edge.

   Mark step 4 as done

5. Step 5

   Prick the bottom of the shell a few times with a fork, then put the whole pan in the freezer for about twenty minutes. A frozen-solid shell keeps its sides straight when it meets the oven's heat. This step is done when the shell is completely hard and sounds solid when tapped.

   Suggested time: about 20 minutes.

   Mark step 5 as done

6. Step 6

   Preheat the oven to 180°C with a rack in the middle while the shell is freezing. Baking the shell in an oven that isn't hot enough will melt the butter and make the sides slump. The oven is ready when it has preheated for about fifteen minutes and the heating light has gone off.

   Mark step 6 as done

7. Step 7

   Line the shell with a sheet of parchment paper, fill it to the top with dried beans or rice and bake at 180°C for about 15 to 18 minutes. The weight keeps the bottom from puffing up and the sides from sliding down. Move on when the edges of the shell are dry and starting to turn pale golden.

   Bake at 180°C for about 15 to 18 minutes.

   Mark step 7 as done

8. Step 8

   Lift out the parchment and beans, return the shell to the oven for about 8 to 10 more minutes at the same temperature, then lower the oven to 150°C. Baking it uncovered dries the bottom so it stays crisp and doesn't get soggy from the filling. The shell is ready when the bottom is evenly golden and feels dry to the touch.

   Bake at 180°C for about 8 to 10 minutes.

   Mark step 8 as done

9. Step 9

   In a bowl, gently whisk 200 g eggs with 150 g sugar and 8 g grated lemon zest, then add 125 g lemon juice and 125 g heavy cream and stir just until combined. Whisking gently avoids air bubbles that would leave the surface pitted. The mixture is ready when it's smooth, pale yellow and almost free of foam.

   Mark step 9 as done

10. Step 10

    Strain the filling through a fine sieve into a pouring jug to remove the zest and any strands of egg, then let it sit for a few minutes so the foam rises, and skim it off. A strained filling bakes up with a glossy, mirror-smooth surface. The filling is ready when it's clear, pours evenly and has no foam on top.

    Mark step 10 as done

11. Step 11

    Set the tart shell on a baking sheet in the oven, pour in the filling right up to the rim and bake at 150°C for about 25 to 30 minutes. Low heat lets the filling set silky smooth without cracking or bubbling. The tart is done when the edges of the filling have set and the center only wobbles slightly like jelly when you shake the sheet.

    Bake at 150°C for about 25 to 30 minutes.

    Mark step 11 as done

12. Step 12

    Let the tart cool in its pan on a rack for about an hour, then refrigerate it for at least two hours before slicing. The lemon filling must be thoroughly cold to set firmly and slice cleanly. It's ready when the surface of the filling is glossy and firm and a knife leaves clean, sharp slices.

    Suggested time: about 120 minutes.

    Mark step 12 as done