pasta frolla and tart au citron


It is always an exciting feeling when your work is featured or mentioned anywhere and anytime. This time the wonderful people at Foodista featured A Brown Table as blog of the day at their website. Over the past seven months, I have learned so much. But beyond honing any blogging skills, I have made so many friends along the way. That is the most unique reward about maintaining a food blog.



Another fun learning experience over the weekend involved a bit of playing around with my camera. I tried a couple of shots with a new telephoto lens that I received for Christmas. I am sharing some of those images from that trial. My inner nerd was fascinated that my lens could pick up some of the intricate details of the moon.


Now coming back from the moon to planet Earth. This post is more about one of the easiest pastry dough recipes than it is about lemon curd fillings. Pasta frolla is fast, simple and quick making it a great choice for dessert pastry bases. Made with eggs and a little sugar, this dough takes on a yellow tinge and makes for a delicious tart with a mild sweet taste.




pasta frolla pastry

yields : 6 tartlets

ingredients

2 cup unbleached all-purpose flour
1/3 cup sugar
a pinch of salt
2 large eggs
1 stick of unsalted butter, chilled 

1. Whisk all the dry ingredients together in a bowl. Chop the butter into cubes and add it to the dry ingredients. 
2. On a lightly floured surface combine all the ingredients together by hand or with a food processor.
3. Lightly beat the eggs and add to the flour mixture. Knead the ingredients to form a ball of dough. Cover with cling film and store in the refrigerator for at least 30 minutes before using. The dough can be frozen for up to 1.5 months and thawed in the refrigerator overnight before use.

tart au citron

yields : 6 tartlets

ingredients

1 teaspoon cornstarch
2 tablespoons water
1/4 cup fresh lemon juice, strained
1/2 teaspoon fresh lemon zest
4 large eggs
1 cup sugar
1/2 stick of butter, chopped


1. Bring a pot of water to boil in a stockpot. Whisk the cornstarch and water in a small bowl to form a slurry and keep aside.
2. Whisk the eggs and sugar at a high speed in a large heatproof glass bowl and whose bottom can fit the top of the pot. The eggs and sugar should become light and fluffy. 
3. Add the lemon juice, zest, cornstarch slurry and butter and continue to whisk at a high speed. Move the bowl on to the top of the pot taking care to make sure the boiling water does not come into contact with the base of the bowl. Keep whisking the mixture till it begins to thicken. This will occur slowly but you must not stop whisking. Once thickened to a custard like consistency, remove from the pot and allow to cool. This can be prepared a day ahead and refrigerated. 

Assembling the tart

1. Grease six 3 inch tartlet pans with melted butter. Using a rolling pin, roll out the dough on a lightly floured surface and then line the tartlet pans with the sheet of pastry. Cut and trim off any excess off the edges of the  top of the tartlets. 
2. Prick the surface of the pastry with a fork and bake blinded with pie beads or dried beans for 10 minutes at 375F in a preheated oven. Remove the tartlets and fill them immediately with the lemon curd. Garnish with slivered almonds if desired and put them back in the oven for another 8-10 minutes. Remove from the oven and let them cool in the pans. Remove the tartlets from their pans and refrigerate for at least one hour before serving.