Plans, plans, plans! My life is awash with plans! The transition from farmy cheesemaker to benevolent loafer and serial planner has been tough, but there are at least a few very wonderful things I'm anticipating for the year ahead. Among them is an impending, long-overdue trip home to California where I will commence immediate and sustained burrito annihilation and get some welding and woodworking lessons from my pops; Bridge lessons have been threatened by Mom. There's a sewing boot camp that I'll be attending, along with a handful of bakeshop classes, but more than anything I'm just looking forward to spending some quality time with my folks after what has been years of full-time-job-determined, one-week visits. That's the very great upside of my willing unemployment, or rather, freelancing.
The other, more relevant-to-you upside is the abundance of time during which I can experiment with baking. This seriously tangy lemon tart, for instance, was failed, fixed, redone, redone again, and tested one last time before arriving here in all its supremely puckering glory. No cream, no meringue, plenty of zest; my sister said it made her sweat. It was also the first thing I ate the morning after New Year's, and I daresay it was a mighty fine, mouth-punching way to kick off another year. Onward!
Crust adapted from Alice Medrich, filling cobbled together from various sources
This is my very favorite tart crust these days. It doesn't shrink an iota, doesn't need to be refrigerated or rolled out, and the whole thing tastes like a vanilla cookie. What's not to love?
For the crust
8 tablespoons (one stick) unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon fine-grain sea salt
1 teaspoon vanilla extract
1 cup all-purpose flour
For the filling
Finely grated zest of 3 lemons, preferably organic
3/4 cup lemon juice, from about 6 lemons
1/2 cup granulated sugar (increase by 2 tablespoons if you don’t adore tanginess)
8 tablespoons (one stick) unsalted butter, cut into small bits
3 large egg yolks
3 large whole eggs
Lemon peel and powdered sugar for garnish, if desired
1. Preheat oven to 350 degrees F. In a medium bowl, whisk melted butter, sugar salt, and vanilla into a cohesive paste. Add flour and whisk until fully combined. Press the dough into the bottom and up the sides of an eight-inch tart tin. Be patient, and there is only just enough crust to cover the tin. Pop into the oven and bake for 20 to 25 minutes, until crust is deep golden brown.
2. Meanwhile, combine lemon zest, juice, sugar, and butter into a medium saucepan. On the side, whisk egg yolks and egg into a medium heat-safe bowl. Over medium heat, bring the lemon mixture a simmer, then slowly pour the mixture into the egg and egg yolks, whisking all the while. Return the mixture to the pan and continue cooking until filling is thickened, about six minutes; be sure to whisk the whole time! Set a fine-mesh strainer over the heat-safe bowl you were already using, and press filling through to catch any egg solids that might have formed. Be sure to scrape any filling off the bottom of the strainer.
3. By this time your crust should be finished baking. Pour the hot filling into the crust, smooth the top with a rubber spatula or the back of a spoon, and bake for five minutes just to set the filling. Allow to cool to room temperature for at least an hour or two, then pop into the fridge or serve at room temperature. Tart will keep for three or four days, covered in the fridge.
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