On a lightly floured piece of parchment, roll the dough out into a round about 12 inches across and 1/8 inch thick. Chill the dough until it is firm, at least 1 hour and up to 2 days in the refrigerator (or freeze it for up to a month). Gather it into a ball, wrap it in plastic, then flatten it into a disk. Turn the dough out onto a lightly floured work surface. Add the egg mixture to the machine and process until the liquid is incorporated (add some ice water, 1/4 teaspoon at a time, as necessary). Mix the egg and vanilla together in a mixing cup or bowl. Add the butter and process until the mixture is the texture of coarse meal. To make the dough: Combine the flour, sugar, zest, and salt in a food processor and pulse to mix. Transfer the lemon cream to a container, cover it directly with plastic wrap (to prevent a skin from forming), and chill at least 6 hours or overnight. When the butter is fully incorporated, begin slowly streaming in the olive oil with the blender still on high. Turn the blender on high and incorporate the butter, adding it a piece at a time. Allow the lemon cream to sit for 10 minutes, stirring it occasionally so it cools evenly. Immediately strain the lemon cream through a fine sieve into a blender. Cook the custard mixture, whisking constantly, over medium heat until it thickens (the custard will be 180☏ at this point). Whisk in the eggs, one at a time, then whisk in the lemon juice and salt. To make the filling: In a nonreactive (stainless steel) saucepan, whisk the sugar with the lemon zest. about 1 cup)Ġ.7g Diamond Crystal kosher salt (1/4 tsp)ġ00g unsalted butter (3.5 oz.), diced and chilledġ/2 tsp. It reflects my inherited Italian sensibility and my French training, as well as my American inclination to merge the two.ġ.5g Diamond Crystal kosher salt (1/2 tsp)ġ42g unsalted butter (5 oz.), diced, room temperatureġ50g all-purpose flour (5.3 oz. This tart, filled with a vibrant olive oil-enriched lemon cream, is a perfect expression of my point of view these days. Let us know if you incorporate Claudia’s delicious tart into your holiday spread! Daniela Galarza that appeared last week in the Washington Post (paywall possible!). ![]() Her latest book, Delectable, is more geared toward home bakers like you! To read more about the book and Claudia’s journey, read this excellent profile by G. It went out of print and became a collector’s item, then was re-issued with a new cover in 2019. It was a reflection of her dessert menu at Gramercy Tavern, which has been hugely influential to pastry chefs over the years. How did we kick back on the weekends? We cooked some more! You might be familiar with Claudia’s first book, The Last Course, which came out in 2001. Claudia and I have been pals for 30 years, and used to share a summer house back when she was the pastry chef at Gramercy Tavern and I was the food editor at Martha Stewart Living. ![]() I’m so thrilled to be able to share these recipes from my good friend. Just before serving, decorate the edge of the tart with the pistachios (this combo isn’t in the book, but it was a Claudia-approved innovation). Once the fridge has emptied out as you prepare your feast on the day of, spread the filling in the shell and refrigerate for at least an hour. Make the sugared pistachios and store them in an airtight container (if you can keep yourself from snacking on them). ![]() Make the filling and refrigerate it for 1 to 2 days. Make the tart shell completely, wrap it tightly, and store it at room temp. If you want to make this for Thanksgiving, it can easily be done ahead of time. The oil gives the curd a subtle and sophisticated flavor. The filling has a richness that comes from extra-virgin olive oil being drizzled into the warm lemon curd base right in the blender, which forms a light-as-air emulsion. Most of all, though, I love finishing a meal with that refreshing citric tang. Lemon desserts might not be in the traditional Thanksgiving lineup, but I think they’re a perfect fit! First of all, lemons are in season in the cooler months, so it’s a seasonal dish. When I made her tart earlier this week, I used another recipe from the book, Sugared Pistachios, to finish it and can confirm that they are a delicious pair. It has a crisp crust of sweet tart dough and a fluffy filling that uses a genius technique that is pure Claudia. ![]() This tart is emblematic of Claudia’s signature style of understated elegance and fabulous flavor and texture. This lemon tart from Claudia Fleming ’s beautiful new book, Delectable, is perfect for your Thanksgiving dessert spread. I’m trying hard not to overdo it even though I’m hosting for 12 people! Everyone seems to be going simple this year for Thanksgiving, myself included.
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