Hello everyone! I’m glad you’re here. Welcome back to tart week. I’m really enjoying this week… I’m like, all about these tarts. Seriously. Both tarts we’ve made have been so good. Today we made a lemon tart. The dough we used was a pate sablee, which we blind baked and then brushed with egg wash. The residual heat from the just-baked tart shells was enough to cook the egg, but we popped them back in the oven for 30 seconds, just to be safe.
The lemon cream was made from fresh lemon juice, lemon zest, sugar, egg and butter. I think it’s basically a lemon curd, but with more butter. I’m going to find out tomorrow because we’re making a lemon curd tart.
We topped the lemon crème with French meringue that we baked today. The topping on the French meringue is caramelized almonds and pearl sugar.
The crust was so buttery. I can’t get over what a difference European butter makes. I wish I had a lifetime supply of Plugra. The filling was extremely tart – some people said it was too tart. I loved it.; I love really tart lemon curds. The meringue was very sweet, crisp, and a little chewy. I’m not sure if it was supposed to be chewy. I’m wondering if that was a result from overmixing. I’ll ask tomorrow.