ITALIAN LEMON TART SKIN
Once thickened pour the pastry cream into a clean bowl and place plastic wrap directly on top of the cream so a skin doesn’t form. Bake in the oven for 45 minutes until the pastry is golden. Heat it on a low heat stirring constantly with a wooden spoon for 10 minutes until very thick. Pour the lemon syrup over the figs and sprinkle with the fennel seeds. On a lightly floured surface, roll out the pastry and use to line a 11 inch (28 cm) flan tin. Cover and cook over a low heat for about 10 minutes until the liquid has reduced to about 1/4 pint (150 ml) and is syrupy. Put the lemon slices in a saucepan with the remaining sugar and the reserved water. Finely slice the lemons, leaving on the skin. Repeat this boiling process 3 times, changing the water each time.ĭrain the lemons, reserving the water. Put in a saucepan, add enough water to just cover, bring to a boil and let it boil for 10 minutes. Using a skewer, prick the skins of the lemons well. Wrap in greaseproof paper and chill in the fridge for 20 minutes. Add the vanilla extract, half the sugar, the butter, egg yolk and salt and mix together to form a dough. Tart can be served immediately after cooling, or refrigerated until served.Ingredients: 8 oz (225 grams) plain white or Italian type 00 flourĭirections: To make the pastry, put the flour in a bowl and make a well in the center. Cool completely before removing from the pan. And bake for about 38 – 42 minutes or until the center filling is firm. Fold the circle in half, then in quarters and carefully add to pan, unfolding to cover the entire surface. On a lightly floured surface, roll out the dough into a circle about 1/8 of an inch in thickness.(I prefer using a tart pan with a removable bottom.) Spray a 10-inch or 12-inch round pan with non-stick cooking spray. Scraping down the sides of the bowl occasionally. With the mixer still on the lowest setting, add the eggs one at a time, making sure the previous egg is incorporated before adding the next egg.Add the sugar, and limoncello, if using, and continue to beat for an additional 20 – 30 seconds, just until incorporated.Do not overbeat or ricotta will turn watery. Add the ricotta to the mixing bowl of a stand mixer, alternatively, you can use a hand-held mixer, and beat the ricotta on low speed for just about 20 – 30 seconds.(During the last 5 – 10 minutes of the refrigerated time, prepare the filling.) Turn the dough on a lightly floured surface, form into a smooth disc, wrap in plastic wrap and place in the refrigerator for at least 1 hour.Add the egg and again pulse quickly until the dough starts coming together.Add the pieces of butter and again quickly pulse a few times, until the mixture looks like coarse ground meal.In a food processor combine the flour, sugar, baking powder, zest and salt and pulse a few times, quickly.It’s wonderful eaten within the same day, but if you don’t serve the entire tart at once, this needs to be refrigerated.Ĥ tablespoons butter, cold and cut up in dicesġ 15 oz container while milk ricotta (if the ricotta is watery, drain for 15 minutes) You could add strawberries, blueberries or some whipped cream just upon serving. I decorate it very plainly with just a few lemon slices and some powdered sugar. With 4 eggs in the mix, this can easily go from just right, to a watery, soupy mixture in no time, so just make sure to not overbeat. The other key step is making sure you don’t overbeat the filling. Prep the crust in the morning, run a few errands and bake the tart upon returning home. I refrigerate the crust for a minimum of 1 hour, but you could certainly let it go longer. They key with that is making sure you have a reasonably cold crust. The hardest part of this tart, if you can call it that, is the rolling out the dough and carefully adding it to the pan. Usually served in the morning or afternoon with an espresso. A crostata is one of the most popular sweet recipes in Italy. Perfect for a special occasion or a weekend treat. Plus, the main ingredient is ricotta, another family favorite. Italian Lemon Tart / Crostata is a delicious and traditional Italian sweet recipe made with a buttery pastry crust and citrusy lemon filling. This recipe is a family favorite because it’s super easy to prepare, there’s no pre-baking of the crust and the filling literally takes less than 5 minutes to put together. Be it in savory or sweet dishes, anything with lemon is sure to go well with me. If you have seen some of my other recipes, you know my love affair with lemons.
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