02.14.2017

DSC_0209

To celebrate Valentine’s Day I made my loves a lemon tart while watching Beyonce’s grammy performance over and over and over again. Now I’m¬†tearing up looking at these amazing pictures my pal Becca snapped of me and the boys in the fall. I love you Waldman boys – so very very much.

REALmotherhoodproject--Sarah-34

REALmotherhoodproject--Sarah-42

Lemon Tart from My Kitchen Year

makes 1 9-inch tart

1/2 cup cashews (or unsalted almonds or hazelnuts)

1/4 cup confectioners’ sugar

3/4 cup flour

Salt

10 tablespoons unsalted butter

3 tablespoons olive oil

5 large eggs, separated

4 large lemons

3/4 cup sugar

2 teaspoons cornstarch

REALmotherhoodproject--Sarah-25

REALmotherhoodproject--Sarah-48

REALmotherhoodproject--Sarah-56

Begin by making a tart shell. Toast the cashews then grind them in a food processor with the flour, confectioner’s sugar, and a pinch of salt. Add in 4 tablespoons of butter and pulse until it is the size of peas. Stir in the olive oil and 1 egg yolk.

Form the dough into a disk, put it between two pieces of plastic wrap, and roll it out to an 11-inch round. Press dough gently into a 9-inch tart shell with a removable bottom, and chill for half an hour. Bake in a 400-degree oven for about 15 minutes and allow to cool on a rack.

To make the filling, grate the zest from 1 lemon. Squeeze all 4 lemons and mix the juice with the zest. Put the lemon mixture into a heavy-bottomed pot and whisk in the sugar and cornstarch. Whisk in 2 eggs plus 2 additional yolks.

Put the pot on the stove and turn the heat to medium high. Whisk constantly until the mixture begins to boil, then keep whisking for a couple more minutes until the mixture is smooth and thick.

Remove from the heat, add 6 tablespoons of butter (cut into pieces), and whisk the mixture until the butter has vanished. Spread into the tart shell and allow to cool. Put the tart in the refrigerator to chill for at least 2 hours.

I sliced a few kumquats for the top and served slices with whipped cream.

DSC_0237