Ingredients FOR THE SHORT PASTRY
- 180 g flour 00
- 100 g butter
- 60 g sugar
- 30 g yolk
- 20 g almond flour
- 1 untreated lemon
- salt
Ingredients FOR SYRUP AND CREAM
- 350 g sugar
- 150 g milk
- 100 g butter
- 100 g egg yolks
- 75 g lemon juice
- 2 untreated lemons
FOR THE SHORT PASTRY
Jumbled up 00 flour with almond flour, 60 g of sugar and grated lemon zest.
Work 100 g of very soft butter with 30 g of yolk and a pinch of salt and mix quickly with the flour. Wrap the dough in plastic wrap and let it rest in the fridge for 2 hours.
Roll it out then at 3-4 mm and with it line a tart mold (ø 22-24 cm). Prick the bottom with a fork and let it rest in the fridge for another 30 minutes. Cover the pastry with baking paper, fill or mold with dried legumes or with the special spheres for cooking in white and bake at 180 ° C for 20-25 minutes.
Remove from the oven, remove paper and legumes and let cool.
FOR SYRUP AND CREAM
Eliminate the ends of the 2 lemons and cut into layers of peel, leaving some pulp attached. Collect them in a saucepan with cold water, bring to a boil, cook for 1 minute, drain and repeat the operation two more times. Cut the flaps into very small pieces; transfer them to a pan with 250 g of sugar, cook for a couple of minutes, then add the juice of the 2 lemons and continue cooking the syrup for another 15 minutes.
You do simmer milk and butter for 5 minutes; remove from heat and add 100 g of sugar mixed with the yolks. Return to the heat for 2-3 minutes, add the lemon juice and cook for 1-2 minutes. Pour the still hot cream into the pastry shell and let it cool. Complete the tart with the syrup and candied fruit. Decorate to taste with lemon slices, which you can cook in the syrup with the zest.
This recipe has already been read 642 times!