| Line a 9 x12 x 2 cake pan with a sheet of parchment
paper that will cover the bottom and up over all four sides of the pan.
Crease and fold the edges and corners. Set aside for now. On
a flour dusted board roll out a 10 ounce piece of chilled Pate Sucre.
Size it to cover the bottom (only) of the pan. Using the pan as a guide, set it on top of
the rolled out dough. Trim the edges even with the bottom of the pan. Now, remove the folded paper from the
pan and slide the sheet of sugar dough over onto it. Pick up the paper
and carefully return it to the bottom of the 9 x 12 pan. Using a fork,
prick it all over to allow steam to escape while baking. Bake in a preheated
oven at 325°(F) until lightly browned. |
| In a mixing bowl, combine together the sugar, flour,
corn meal and lemon zest. Add the lemon juice, eggs, melted butter
and milk. Mix until smooth and free of any lumps. |
| Pour the filling onto the pre baked shell, and continue
baking 30 to 40 minutes, until the tart is golden brown on top. Remove
from oven and cool. Refrigerate several hours. |
| Using the edges of the paper, lift the tart up and
out of the pan onto a cutting board. Fold edges of paper down, peeling
it away from the baked filling. Using a long sharp knife trim a small
amount away from all four edges of the baked tart. Wash the blade between
each cut. Remove the scrap. |
| Melt the apricot glaze and brush the entire top of
the tart. Return it to the pan and place in the freezer until it is
frozen. |
| Remove from the freezer, and place the tart onto the
cutting board once again. Cut long ways into 6 strips. Cut the strips
into 4 pieces. Washing and drying the knife after each cut. |
| Garnish each tart with candied fruit and lemon wedges.
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. |
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Petits Fours (24)
