for a 9-inch tart crust
1 1/2 cups all purpose flour
1/2 cup confectioner’s sugar
1/4 tsp salt
130 grams butter, cut into small pieces
1 large egg
Pulse the flour, sugar and salt together in a large bowl. You could do this and make life easier in a food processor, but I don’t have one so I just used a hand mixer. Which also works fine. Once the butter is coarsely mixed add the egg a little at a time till it all comes together.
My dough was a little sticky and too wet so I just added a little more flour. Add as much as makes the dough easy to make into a ball. Chill the dough in plastic wrap for around 2 hours. If you still can’t roll it out press into your tart form (with a removable bottom) with your fingers. Rolling out the dough with a plastic wrap over it also makes it somewhat easier.
If you’ve rolled out your dough, trim off any overhang and press back on the sides of the form. If pressing into form, press evenly (as I did) so the dough covers the form evenly in the bottom as well as on the sides. Don’t forget to prick several times on the crust with a fork.
Freeze the crust after preparing, for an hour. Butter the shiny side of an aluminium foil to place tightly over the tart crust, buttered sound down. You don’t have to use weights while baking this crust.
Preheat oven to 375°F or 175°C and place tart form in the center of the rack and partially bake for 25 minutes. Don’t worry if your crust shrinks a little. Mine always do and it adds to the rustic look of my tarts! If the crust swells, just press down with your hand.
for the filling
1 lemon (should weigh around 130 grams)
300 grams sugar
114 grams butter cut into small pieces
4 large eggs
2 tbsps cornstarch
1/4 tsp salt
Preheat oven to 375°F or 175°C and place your tart crust (in its form) on a baking sheet.
Slice the lemon into thin wheels, remove any seeds, as well as the center. Throw the lemon flesh and the peel, sugar and the chunks of butter into the container of a food processor or as in my case in a bowl. Mix, scraping down the sides of the bowl as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and mix until the batter is smooth. I don’t know if it is because I used a hand mixer but my filling looked a bit curdled. Don’t be afraid if it does that. Your filling is just fine and will not change the way your tart tastes!
Pour into prepared tart shell. Do not pour it past the top of your crust.
Bake for 35 to 40 minutes or until the filling is set. You can test this by shaking the pan a little; it should only jiggle slightly. With me, it turned a nice brown to let me know it was done.
Let cool completely on rack, chill overnight for serving the next day. Dust with powdered sugar before serving.