A bright and bold lemon curd tart that's great for any gathering!
Keyword: Other, Pies
Author: Eva Bakes
1stickcold buttercut into small pieces
1 and 1/4cupall-purpose flour
2recipeslemon curdrecipe below
In a food processor, pulse together the butter, sugar, flour, yolk and salt until the mixture resembles wet sand (Anne Burrell calls this the "parmesan cheese stage").
Add in the cold water, 1 Tablespoon at a time, until the mixture comes together. You should be able to pinch the dough together without it falling apart.
Transfer the dough onto a lightly floured working surface and knead a few times. Roll the dough into a disc, cover in plastic wrap, and cool in the refrigerator for at least 30 minutes.
Preheat your oven to 425 degrees F.
Lightly flour a work surface and roll the dough out into a large circle. Place the dough into a tart pan and make sure that the dough goes up the sides of the pan. Prick the bottom of the dough with a fork. Cover the dough with aluminum foil and poke some holes in the top so steam can escape. Bake in your preheated oven for 10-12 minutes.
Remove the aluminum foil and bake for another 2-3 minutes.
Remove the pan from the oven and allow the shell to cool. Once it has completely cooled, add the lemon curd. If desired, garnish with whipped cream or berries.
Tart should be stored in the refrigerator and will keep for a few days. It is best eaten the day it was made.Source: Tart recipe from Anne Burrell via the Food Network; lemon curd recipe from here (note that the curd will only be enough to fill half a tart, so you'll want to double the recipe)