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Caramelized Lemon-Lime Tart



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Caramelized Lemon-Lime Tart

Adventures in the Kitchen:
175 New Recipes from Spago,
Chinois on Main, Postrio and Eureka
Wolfgang Puck, "Calvin Trillin, Random House, 1991

Pâte Sucrée, recipe follows
4 whole eggs
4 egg yolks
1 cup plus 2 tablespoons sugar
2/3 cup lemon juice
2/3 cup lime juice
2 small lemons, zested
2 small limes, zested
6 ounces (1 1/2 sticks) soft butter,
cut into small pieces

Preheat oven to 350 degrees F.
Roll out the pate sucrée to a circle about 1/4 inch thick and large enough
to slightly overlap a 9-inch metal tart pan. Fit the dough into the pan and
trim the edges. Line the bottom and sides of the shell with parchment, or
coffee filter papers, or aluminum foil. Fill the lining with dried beans, rice
or aluminum beans, and bake in the oven for 20 to 25 minutes. Cool and
remove the beans and the lining. Return the shell to the oven and bake
until golden, 5 to 10 minutes longer.
In a large metal bowl, whisk together the whole eggs, egg yolks, 1 cup
sugar, lemon and lime juice, and zests. Set over simmering water and
continue to whisk until the mixture is very thick, about 10 minutes.

Turn off the flame and whisk in the butter, a few pieces at a time. (You don't want the mixture to cool down before all the butter is incorporated.) Strain the filling into a bowl. Scrape into the baked tart shell and smooth
with a metal spatula. Cool and then refrigerate until firm, 3 to 4 hours, up
to overnight.
Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the filling. With a propane blowtorch, caramelize the sugar. (This can also be done under the broiler. Place the tart on the broiler tray directly under the flame, watching carefully to prevent burning). Refrigerate the tart for at
least 30 minutes. Or, if desired, eliminate the 2 tablespoons of sugar and
arrange circles of raspberries on top of the tart. Sift a little powdered
sugar over the berries just before serving.
Cut into slices and serve. If you have caramelized the sugar, serve the
tart with fresh strawberries or raspberries.

Pâte Sucrée

1 1/4 cups cake or pastry flour
4 tablespoons sugar
1/4 pound (1 stick) unsalted butter,
chilled, cut into small pieces
1 egg yolk
1 tablespoon heavy cream

In a food processor fitted with the steel blade, combine the flour and
sugar. Add the butter and process until the texture resembles fine meal.
In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap
in plastic wrap and refrigerate for at least 1 hour.
Yield: 1 (9-inch) tart shell

Propane Gas Torch Warning: Propane gas torches are highly flammable
and should be kept away from heat or flame, and should not be exposed
to prolonged sunlight. Propane gas torches should only be used in well-
ventilated areas. When lighting a propane gas torch, place the torch on
a flat, steady surface, facing away from you. Light the match or lighter
and then open the gas valve. Light the gas jet, and blow out the match.
Always turn off the burner valve to "finger tight" when finished using
the torch. Children should never use a propane gas torch without adult

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