Meyer lemon tart with a jam layer on a sweet tart dough
Claire Saffitz x Dessert Person · ♥ 38K likes · 1.7M views · 24 min video
Read about sweet tarts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole large egg yolks
- 1 whole whole egg
- 6 tbsp unsalted butter
- ⅔ cup sugar
- ½ cup yogurt
- 1 whole egg yolk
- powdered sugar
- almond flour
- 1 cup all purpose flour
- ½ tsp kosher salt
Toast the almond flour in a 350 oven, spread thin, until it smells of toasted almonds; do not let it darken. Cool a few minutes.
Put the powdered sugar, flour and kosher salt in the food processor.
Yolk and water: binding and gluten
- ½ tsp vanilla extract
- 4 tsp cold water
Combine the egg yolk with the vanilla extract and the water.
- 1 stick butter
Pulse the cold cubed butter into the dry ingredients until it looks like coarse cornmeal -- no discrete pieces of butter, unlike pie dough.
Working the butter in the food processor
Press into a thin square in plastic and chill at least an hour.
Cut the smaller half of the dough into about six pieces and press them around the inner perimeter and up the sides of the pan; press the larger half into the base.
Pressing dough into the tart pan
Thin and fuse the dough with fingertips, then press into the fluted edge with a straight sided measuring cup so it rises just above the rim.
- 2 whole Meyer lemons
Par-bake at 350 on the centre rack 15 to 20 minutes, take the foil off, then bake a few minutes longer until the bottom sets and browns lightly.
- ½ tsp kosher salt
- ¾ cup fresh Meyer lemon juice
Off the heat, grate the zest of two Meyer lemons into the sugar with the salt and massage it in with fingertips until it looks like wet sand.
Whisk the eggs and yolks into the sugar vigorously, getting into the edges so no sugar is left unincorporated, then whisk in the juice.
Cook over medium, whisking without stopping, until it thickens to 170 and the whisk leaves a trail and it coats the back of a spoon.
- vanilla
Off the heat, whisk in the butter one piece at a time, then the vanilla.
Butter, vanilla and storing the curd
Press plastic directly onto the surface to stop a skin forming; chill several hours. Keeps for days.
Patch any cracks in the baked shell with reserved dough, or with a soft dough of just flour and water.
- ⅓ cup jam
Spread the jam in a thin layer across the base and bake five to seven minutes to set it into an impermeable layer.
Stir the yogurt into the curd, pour into the shell, fill to the top and smooth; tap the pan on the counter to pop air bubbles.
Yogurt into the curd and filling the shell
Bake 20 to 33 minutes, around half an hour, until it wobbles as a whole with no liquid ripples and takes no colour.
Cool, then chill an hour and a half to two hours so the butter in the curd sets and it slices clean.
Unmolding and tasting