I made thousand cakes during this years, but tarts were always a big problem for me. They never came out like I wanted so I started to hate them deeply. Today I wanted to put myself to the test. I'm happy to say that for once I'm satisfied with the result. Today I hate tarts a little less.
It came out a rustic but delicate lemony tart, slightly sour, not to sweet.
for the pastry:
125g butter, chopped
for the curd:
1/2 cup lemon juice
1 egg + 3 egg yolks
Prepare the pastry: put the flour and sugar in a large bowl and add the butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles breadcrumbs. Try to work wickly to avoid the pastry to become greasy. Add the egg and knead the dough. Put it in the fridge for 30 minutes.
As an alternative, put all the ingredients in the food processor.
For the curd put juice and butter in a saucepan and stir until butter is melted. Beat the egg and egg yolks with the sugar and put them in the lemon and butter mixture. Stir constantly for 5-7 minutes. Let cool.
Roll the dough on a floured surface into a 28cm round. Wrap around rolling pin and carefully unroll over a 25 cm pie plate. Remove all the excess of dough from the edges with a knife. Prick the bottom with a fork, then cover with baking paper and put enough beans to cover all the base of the tin. Cook for 10-12 minutes than remove the paper and cook for another 5-7 minutes. Let cool.
Pour the lemon curd over the cooked dough. Garnish with lemon slices, slightly cooked in a sugar+water syrup until tender.