My tart project this week was a classic lemon tart.
Started this by making the sweet crust dough (Pâte Sucrée) and the lemon curd yesterday. Chilled both overnight and prebaked the tart shell today (about 20 minutes), filled it with the curd and baked for about 30 minutes more. Made a Swiss meringue from the leftover egg whites, piped it on top of the tart once it had cooled and gave it a bit of a blowtorch treatment.
Had this with tea after our Monday walkies just now, it is pretty amazing. It's very tart, almost like sour candy in the best possible way. It wasn't fully set yet so the middle was a bit soft and warm still, but the flavour is just gorgeous.
It looks very good too:
The leftovers for the rest of the week:
Looks amazing! I have to ask, what's up with the beans in the first pic?
The beans are my pie weights, they work really well for it and are reusable.
The pie/tart crust is prebaked with the weights inside for the first 15 minutes or so, this way the sides don't fall and it keeps the shape. Some like to use just heavy foil to achieve the same, but I don't trust that alone. The crust is also baked from frozen for the same reason.