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For the Pâte Sucrée Makes enough for two 4 x 14-inch tarts 2 1/2 cups all-purpose flour 3 tablespoons sugar Pinch of salt 1 cup (2 sticks) unsalted butter, cut into pieces 2 large egg yolks, lightly beaten 1/4 cup ice water, plus more if needed
Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds.
Add yolks; pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 20 seconds).
Divide in half; shape each into a rectangle. Wrap in plastic. refrigerate at least 2 hours (up to 2 days), or freeze up to 1 month.
For the Lemon Curd Makes about 2 cups 8 large egg yolks Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
1 cup sugar 1/8 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces
combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine.
cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth.
strain through a fine sieve into a medium bowl. cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. refrigerate until chilled and set, at least 1 hour or up to 1 day.
For the Candied Lemon Zest Garnishes 8 servings 4 lemons, well scrubbed 2 cups sugar 1 cup cool water
remove zest from lemons with a vegetable peeler, keeping pieces long. remove white pith using a paring knife. cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. let stand 30 minutes; drain.
bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. remove from heat, cover, and let stand overnight. store zest in syrup in an airtight container in the refrigerator for up to 2 weeks.
As seen in the may 1999 issue of Martha Stewart Living magazine. ©1999 martha stewart living omnimedia, inc. All rights reserved. For more, visit www.marthastewart.com.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, homekeeping, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning daily syndicated television program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio; and provides a wealth of ideas and information on www.marthastewart.com.
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