Dinner Party: Lemon Tart

Okay, so I have officially come to the conclusion that I am bad at blogging. I suppose it's not so much that I am bad at blogging as it is me being bad at saying "no" to signing up for things in real life which ultimately prevents me from having any free time to do what I want (like.....blogging). I have recognized (with the help of others) and accepted that when someone proposes plans that sound even remotely interesting, I mentally convince myself I can find a way to work it into my schedule. Sadly, most of the time I really cannot. This especially includes when someone has an event and asks me to bring a dessert. I always say yes, raddle off a few recipes I've had my eye on for a while (even though I know they all take more than 3 hours- at least), and then realize that it's just not possible. Most people who know me will attest to the fact that my chronic over-booking has given me a permanent case of being late. Usually just by one or two minutes- but late, nonetheless. 

So do I try to fix this problem by introducing the word "no" into my vocabulary? Of course not. It's just not in my blood. I can, however, find recipes that take a fraction of the time as others and are just as tasty! 

Three weeks ago I planned to go to a dinner party, which I happily volunteered to bring dessert to. But I also volunteered to help make homemade pasta and babysit..during which I had to find time to bake a dessert. Oops. Thankfully I came across this gem in a William-Sonoma cookbook my mother had in the cabinet. It took hardly any time at all (as most of the time needed to prepare it involves letting it sit in the refrigerator) and was a huge hit! There was not one person at the party who didn't have two or three pieces- including myself. PLUS, lemon tart is the perfect dessert after a big dinner and as a way to say goodbye to summer. 

For the Tart Dough:

3 cups all-purpose flour

• 1/3 cup confectioners’ sugar
• 24 Tbs. (3 sticks) cold unsalted butter, cut into cubes
• 1/3 cup ice water
•  

For the Filling:
1 Tbs. cornstarch

• 2 Tbs. water
• 5 eggs
• 2 tsp. finely grated lemon zest
• 2/3 cup fresh lemon juice
• 3/4 cup sugar
• 6 Tbs. (3/4 stick) unsalted butter, cut into small pieces
• Whipped cream for serving (optional)

Directions:

1. Make the tart shell:  In a food processor, combine the flour, confectioners’ sugar and butter and pulse until the mixture forms coarse crumbs about the size of peas. Add the water and process just until fine crumbs form. 

Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use .

Preheat an oven to 425°F. On a lightly floured surface, roll out the dough disk into a 10 1/2-inch round. Gently transfer the dough to a 9 1/2-inch tart pan with a removable bottom. Fold the overhang back over itself and press it into the sides of the pan to make a sturdy rim. Freeze for 5 minutes. 
Bake the tart shell until golden brown, 15 to 18 minutes. Transfer to a wire rack and let cool in the pan. 
2. Prepare the filling: In a small bowl, dissolve the cornstarch in the water. In the top pan of a double boiler, whisk together the eggs, lemon zest, lemon juice, sugar and cornstarch mixture. Place over simmering water in the bottom pan and whisk until thickened, about 10 minutes. Remove from the heat and whisk in the butter.
3. Finish the Tart: Pour the warm filling into the baked tart shell. Refrigerate for at least 2 hours or up to 24 hours. Remove the pan rim and cut the tart into wedges. Top each serving with a dollop of whipped cream and fresh raspberries or blackberries and serve. 

See complete recipe at Williams-Sonoma