| On a flour dusted board roll out a piece of chilled Pate Sucre. Using a pastry cutter wheel, cut a disc of dough to fit a 9" (22cm) tart ring. Using a sheet pan covered with a parchment paper shape the dough into your tart ring. Set aside for now, or chill if needed.
Preheated your
oven to 365°(F). |
| In a Bain Marie (double boiler) make the Lemon Cream as instructed, reserving 4 thin lemon slices for garnish. |
| Pour the filling into the tart ring, and bake 25 to 35 minutes, until the tart is golden brown around the edges. Remove
from oven and cool. Remove the ring and refrigerate tart several hours. |
| Melt the apricot glaze and brush the entire top of
the tart. Return to refrigerator and chill. |
| Garnish each portion with candied fruit and lemon wedge.
Glaze lightly with melted apricot glaze to cover the garnish |
| Tart can be made days in advance, and kept frozen.
Glaze and garnish before serving. |
Main Menu
Large Tarts (13)
