I wish I was in Paris.
Not digging through the storage bins looking for one of my ancient hard drive backups. Bonus: I've learned that rummaging through boxes in the garage while wearing a skirt is a bad idea.
You see, some mysterious insect bit one of my bare legs while I was digging around out there. I'm trying not to think of which of the loathsome skittering creatures I saw today it could have been. Luckily, there is nothing dangerous (e.g. poisonous) lurking in Seattle garages. Still, that isn't stopping my leg from reacting as if it had been attacked by a swarm of killer bees.
Paris, yea... that would be nice.
You know, pastry is incredibly therapeutic. It's a scientific fact.
If course I'm not in Paris. I'm not lounging outside a parisian bakery sipping coffee and eating my body weight in butter laden pastry.
I'm in Seattle... with really peeved spiders. So, I'm soothing myself with the next best thing: big slices of this tart.
And it is wonderful. This is probably one of the best lemon tarts I've ever had.
It really is helping cheer me up. Though it is doing little for my leg...
The 'You Could Be In Paris' Lemon Tart
(AKA The You Could Be In Paris Not Getting Spider Bites Lemon Tart)
from Luscious Lemon Desserts
1/2 cup unsalted butter
2 tablespoons finely grated lemon zest
1 3/4 cups all-purpose flour
1 1/4 cups granulated sugar
2 pinches of salt
6 large eggs
1 cup fresh lemon juice
1/2 cup heavy cream
Confectioners' sugar for dusting
Preheat your oven to 350°F and position a rack in the lower third of the oven.
Melt the butter in a small sauce pan over medium low heat. Stir in one tablespoon of the lemon zest and allow to stand for 5 minutes. Combine the flour, 1/4 cup of the sugar and a pinch of salt in a bowl or your food processor. Pour the butter into the bowl in a fine stream, mixing with a fork until well blended and it holds together when pinched. If using a food processor, blend the ingredients and then pour the butter into the feed tube and blend for roughly a minute.
Empty the mixture into an 11" tart pan with a removable bottom and press it with your fingertips to evenly line the sides and bottom.
Bake the crust for 20 minutes, or until it is a light golden brown. Allow the crust to cool on a wire rack while making the filling.
Process the remaining one cup of sugar with the remaining one tablespoon of lemon zest in your food processor for about 2-3 minutes, until the zest is finely ground.
Pour the sugar into a bowl and add the eggs, lemon juice and a pinch of salt and whisk until smooth.
Beat the 1/2 cup of heavy cream to soft peaks and then whisk the cream into the sugar/egg mixture until just blended. Pour this mixture into your still warm crust and bake for 20-30 minutes, until the filling is just set in the center.
Allow the tart to cool completely.
Just before serving, dust generously with powdered sugar, cut into wedges and enjoy.
Time for another slice...