|Meyer Lemon Tart sprinkled with chocolate.|
I know how important it is to use the size of pan called for in a recipe when baking. Yet I had heard a reference to a recipe for a Meyer Lemon Tart on Here and Now on NPR. I had gone home and "googled" the recipe because I had some Meyer Lemons on hand that I wanted to use. The recipe called for a 9-inch tart pan. I only had a 10-inch so I thought I could adjust the cooking time a bit and it might work. *
Meyer Lemon TartIngredients:
1/2 cup room temperature butter, cut into small pieces, plus butter for greasing the pan
1 cup all-purpose flour, plus flour for dusting the pan
1/4 cup confectioners’ sugar
1 cup granulated sugar
1/3 cup all-purpose flour
3 large eggs, at room temperature
1/4 cup plus 1 tablespoon Meyer or regular lemon juice (from 2-3 lemons)
Make the crust: Preheat the oven to 350 degrees. Butter and lightly flour a 9-inch tart pan with a removable bottom.
In a large bowl whisk the flour and sugar. Add the butter and using your fingers or a pastry cutter blend the butter into the flour and sugar mixture until crumbly. Press the
mixture into the bottom and sides of the tart pan.
|Dough pressed into pan and ready to bake.|
Bake on the middle shelf for around 20 minutes, or until the crust begins to turn golden.
|Tart shell baked and ready to fill.|
Remove from the oven and place on a cookie or baking sheet.
Make the filling: Whisk the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until smooth.
|Making the filling.|
Pour over the hot crust and place the tart back on the middle shelf.
|Filling poured over the crust and ready to go back into the oven.|
|Baked and chocolate dusted on top.|
|To remove the rim, place on cylinder of some kind (I used one of my canisters) and the rim falls out of the way.|
Serves 6 to 8.
I had to spread the crust a little thinner because of the 10-inch pan and the filling was not as thick. Although I adjusted the cooking time to 20 minutes, the filling was a bit overcooked and, of course a bit thin.
It was certainly edible, and Dan thought there was nothing wrong with it, but I knew it could have been better had I used the right size pan.
*I'm going out this week and buy a 9-inch tart pan, because most of the recipes for tarts call for an 8 or 9-inch pan, and I do want to try this recipe again using the right size pan.