Tarte Au Citron A La Nicoise

Recipe Ingredients

		Pate Sucree
2 cups	125g / 4.4oz	All-purpose flour
1/3 cup	65g / 2.3oz	Sugar
1/2 teaspoon	2.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1		Cold unsalted butter - cut 6 to 8 pieces
2		Eggs
		Lemon Filling
1 cup	198g / 7oz	Sugar
1/3 cup	20g / 0.7oz	All-purpose flour
8		Eggs
2 teaspoons	10ml	Grated lemon zest
1/2 cup	118ml	Strained lemon juice
2 cups	474ml	Heavy cream

Recipe Instructions

For the dough: Combine flour, sugar, baking powder and salt in a food processor fitted with metal blade. Pulse several times to mix. Add butter and pulse about 15 to 20 times to reduce mixture to a fine powder. Add eggs and pulse again, continuing to pulse until dough forms a ball. Remove dough from work bowl, wrap and chill.

Preheat oven to 325 degrees and set rack in the lowest position. Butter a 9-inch layer pan, 2 inches deep. Roll the dough about 1/4-inch thick and line the pan. In rolling, keep the dough as close as possible to the size of the pan.

For the filling: Whisk sugar and flour together in a mixing bowl, then wisk in eggs, 2 at a time. Whisk in remaining ingredients one at a time. Pour filling into prepared pan and bake for 1 hour, or until the filling is set and the crust is golden. Cool pan and refrigerate covered.

To unmold, warm bottom of pan and invert tart onto plate or cardboard. Remove pan and replace with another plate or cardboard. Reverse again. Serve very cold.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-8884 broadcast 05-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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