Sweet Lemon Tart With Plum Tomatoes And Verbena

Name: Sweet Lemon Tart With Plum Tomatoes And Verbena
Total time: 3 h 40 min
Yield: Six to eight servings
Cuisine: french
Ingredients: 1 1/2 cups all-purpose flour; 1/4 teaspoon baking powder; 7 tablespoons unsalted butter, chilled and cut into small pieces; 3/4 cup confectioners' sugar; 1 egg, lightly beaten; 1 cup sugar; 1 1-inch piece lemon peel; 1 verbena tea bag; 1/2 cup water; 6 fresh, ripe plum tomatoes, about 1 1/2 pounds, peeled, cored, seeded and quartered lengthwise; 3 lemons, peeled to the pulp, seeded and cut into thick slices; 1 egg yolk; 2 whole eggs; 1/2 cup sugar; 3/4 cup heavy cream; 1 tablespoon grated lemon rind

By Molly O'Neill

Total Time: 1 hour 40 minutes, plus 2 hours refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD; A Man for All Seasonings

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Ingredients

Yield:Six to eight servings

The Pastry

1½cups all-purpose flour
¼teaspoon baking powder
7tablespoons unsalted butter, chilled and cut into small pieces
¾cup confectioners' sugar
1egg, lightly beaten

The Tomatoes

1cup sugar
11-inch piece lemon peel
1verbena tea bag
½cup water
6fresh, ripe plum tomatoes, about 1½ pounds, peeled, cored, seeded and quartered lengthwise

The Custard

3lemons, peeled to the pulp, seeded and cut into thick slices
1egg yolk
2whole eggs
½cup sugar
¾cup heavy cream
1tablespoon grated lemon rind

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, combine the flour and baking powder. Set aside. Put the butter and confectioners' sugar in the bowl of an electric mixer and beat until smooth. Add the egg, beat for a few seconds, then add the flour mixture all at once. Beat the ingredients until just incorporated, about 1 minute. Shape the dough into a flat disk, cover with plastic wrap and refrigerate for at least 2 hours.
Step 2
Meanwhile, put the sugar, lemon peel and verbena tea bag in a saucepan, add the water and bring to a boil. Add the tomatoes and simmer gently over medium-low heat until they are soft, about 20 minutes. With a slotted spoon, remove the tomatoes to a plate covered with paper towels. Pat dry and set aside. Let the syrup simmer gently until reduced to ⅓ cup, about 10 minutes. Set aside.
Step 3
Preheat the oven to 350 degrees. Sprinkle a handful of flour onto a flat surface. Roll the dough into a large circle, ⅛-inch thick, and gently press it into a 10-inch tart pan. Prick the bottom with a fork, line the shell with wax paper, fill with pie weights or dried beans and bake until golden, about 15 to 20 minutes. Set aside to cool.
Step 4
Put the lemon slices, egg yolk, whole eggs, sugar and cream in a blender and puree until smooth. Strain, and stir in the lemon rind. Pour ¼ cup of the lemon custard into the tart shell. Arrange the tomato wedges, cut side down, in a circle at the center of the tart and slowly pour in the remaining custard. Bake until the custard sets, about 30 to 40 minutes. Set aside to cool. Cut into slices and drizzle 2 teaspoons of syrup around each slice.