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Caramelized Lemon Tart
Sonoma Mission Inn & Spa

"My tongue is smiling."
~ Abigail Trillin

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After the Spa
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Li-Leger, Don
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Caramelized Lemon Tart
Sonoma Mission Inn & Spa
Gourmet September 1989

For the tart shell:
2 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated lemon zest
2 sticks (1 cup) cold unsalted
butter, cut into bits
1 teaspoon vanilla extract
Raw rice [or pie weights]

For the filling:
6 large eggs
1 cup plus 2 tablespoons sugar
3/4 stick (6 tablespoons) unsalted
butter, cut into bits
1/3 cup heavy cream
3/4 cup fresh lemon juice
1/3 cup light brown sugar
3 unpeeled ripe peaches, sliced thin

Make the tart shell: In a large bowl combine the flour, sugar, salt, and
zest, add the butter, and blend the mixture until it resembles meal. Add
the vanilla and 2 teaspoons ice water, or enough to form a soft but not
sticky dough, toss the mixture until the liquid is incorporated, and form
the dough into a ball. Dust the dough with flour and chill it, wrapped in
wax paper, for 1 hour. Roll the dough into a 1/8-inch-thick round on a
floured surface and fit it into a 10-inch round tart pan with a removable
rim. Prick the bottom of the shell lightly with a fork and chill the shell
for 30 minutes. Line the shell with wax paper, fill the paper with rice,
and bake the shell in the lower third of a preheated 325-degree F. oven
for 15 minutes, or until it is lightly golden. Remove the rice and paper
carefully, bake the shell for 10 more minutes, or until it is golden, and
let it cool in the pan on a rack.
Make the filling: In a saucepan whisk together the eggs and the sugar,
whisk in the butter, cream, and lemon juice, and cook the mixture over
moderate heat, whisking constantly, for 10 minutes, or until it is thick
enough to coat the back of a spoon. (Do not let it boil.)
Pour the filling into the tart shell and bake the tart in the preheated 325-degrees F. oven for 15 to 25 minutes, or until the filling is set and the
crust is golden. Let the tart cool completely in the pan on a rack. Sprinkle
the surface of the tart with the brown sugar and put the tart under a pre-heated broiler about 4 inches from the heat for 30 seconds to 1 minute,
or until the top is caramelized. Let the tart cool and remove the rim of
the pan carefully. Arrange the peach slices, overlapping, around the
edge of the tart as desired.
 

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