Friday, April 9, 2010

Lemon, Lime, and Grapefruit Curd Tartlets

For Easter dessert I made tartlets for the first time. I bought 12 individual tartlet pans at only $.39 each at Bed Bath and Beyond. For the tart dough, I used a Williams-Sonoma recipe. I tried baking the shells 2 different ways, first with parchment paper and weights, and then just by pricking it all over with a fork. They ended up about the same, but the fork way saves a lot of time, so I would recommend doing it that way. I made Martha Stewart's lemon, lime, and grapefruit curd to go in the shells. They turned out beautiful!

Tart Dough
Williams-Sonoma.com
1 egg yolk
2 TBSP very cold water
1 tsp vanilla extract
1 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 TBSP cold unsalted butter, cut into 1⁄4-inch cubes

In a small bowl, stir together the egg yolk, water and vanilla; set aside.

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans (I used a biscuit cutter).

Fit the dough into tartlet pans, and lightly prick the bottom of the dough in each pan all over with a fork. Place the tartlet shells on a rimmed baking sheet, and refridgerate until firm, about 30 minutes. Bake in preheated 350 degree oven for 10-12 minutes or until light golden brown. Cool completely on wire rack. Remove shells from the pans and set aside. Makes enough dough for twelve 2-inch miniature tartlets.


Lemon Curd
Martha Stewart
8 large egg yolks
Finely grated zest of 2 lemons
1/2 cup plus 2 TBSP fresh lemon juice (about 3 lemons total)
1 cup granulated sugar
1/8 tsp salt
10 TBSP cold unsalted butter, cut into pieces

Whisk egg yolks, lemon zest, lemon juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).

Spoon or pipe into tartlet shells. Makes 2 cups.

Lime Curd
Martha Stewart
8 large egg yolks
Finely grated zest of 2 limes
1/4 cup plus 2 TBSP fresh lime juice (3-4 limes)
1/4 cup plus 2 TBSP fresh lemon juice (about 2 lemons)
1 cup granulated sugar
1/8 tsp salt
10 TBSP cold unsalted butter, cut into pieces

Whisk egg yolks, half of the lime zest, lime juice, lemon juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).

Spoon or pipe into tartlet shells. Makes 2 cups.

Grapefruit Curd
Martha Stewart
8 large egg yolks
Finely grated zest of 1 ruby red grapefruit
1/4 cup fresh ruby red grapefruit juice (about 1/2 a grapefruit)
1/4 cup plus 2 TBSP fresh lemon juice (about 2 lemons)
1 cup granulated sugar
1/8 tsp salt
10 TBSP cold unsalted butter, cut into pieces

Whisk egg yolks, half of the grapefruit zest, grapefruit juice, lemon juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).

Spoon or pipe into tartlet shells. Makes 2 cups.

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