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Article: LEMON TART
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- August 21, 2002
CopyrightCopyright 2002 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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THE PASTRY RECIPE COMES FROM FRENCH-TRAINED LOS ANGELES RESIDENT
TAMARA ROWLAND, THE FILLING FROM PETRA NETTELBECK. SERVES 6.
FOR THE PASTRY 1 1/4 CUPS ALL-PURPOSE FLOUR 1/2 CUP CAKE FLOUR 1/
4 CUP SUGAR 1 TEASPOON SALT 1/2 CUP (1 STICK) CHILLED UNSALTED
BUTTER, CUT INTO -INCH PIECES 2 EGGS 1. SET THE OVEN AT 375 DEGREES.
HAVE ON HAND AN 11-INCH FRENCH TART PAN WITH REMOVABLE BASE. 2. IN A
FOOD PROCESSOR FITTED WITH A STEEL BLADE, WORK THE ALL-PURPOSE FLOUR,
CAKE FLOUR, SUGAR, AND SALT FOR 30 SECONDS, JUST LONG ENOUGH TO SIFT
THEM. 3. REMOVE THE LID, ADD THE BUTTER AND EGGS. WORK THEM INTO THE
DRY INGREDIENTS IN ON-OFF MOTIONS UNTIL THE DOUGH FORMS LARGE, MOIST
CLUMPS. REMOVE THE DOUGH ...