Servings: ten to twelve.
Chill the tart dough for at least an hour or up to two days. If it has been in the refrigerator overnight, you may need to let it sit at room temperature for about 10 min. until it’s pliable enough to roll. Be sure the finished tart is fully cooled before wrapping well to freeze.
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Make Ahead Tips
Let the tart cool in the pan to room temperature. Put the tart in the freezer for an hour to let it firm up, and then wrap it well in plastic and freeze it for up to a month. To serve, unwrap the tart, remove it from the pan, and set it on a flat serving plate. Let thaw at room temperature for about 1 hour.
Incredibly fussy pastry: roll it to size, then touch it and it tears. I'm not afraid of pastry dough, but this stuff is a nightmare. Then, baking as directed (in my recently calibrated oven) and the crust is basically burnt. I haven't even tasted it yet, but I can say I'll never make this again.
Recipe was so easy and delicious!
Made this to pair with the Bouillabaisse (Fine Cooking, Aug/Sept 2011) as suggested. Wished I had read the ratings suggestions before making and will use them in the future especially using pastry flour, straining the filling as its poured in the baked crust and adding heavy cream to the filling. The dough has to be kept chilled and lightly floured so it can be worked. I also rolled it out on the piece of plastic wrap used in the chilling and it was handy in getting it onto the rolling pin so it could be transferred to the tart pan. I also tried to rush the cooling process at the end by putting it near an open window but that caused the baked filling to crack and separate. However, it didn't effect the taste which was very lemony and great.
I found that if I strained the filling right before it went into the pie shell, I got a much smoother texture. I also upped the lemon rind to 1 tablespoon. This tart froze well, and had a wonderful citrus flavor.
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