Simply Sensational Desserts 140 Classics for the Home Baker from New York's Famous Patisserie and Bistro Hardback - 1999

Excerpt

Lemon Tart

Pastry chefs sometimes tend to make things too complex, and this perfect, perfectly simple lemon tart is evidence. When I first started making it, both customers and staff agreed that it was better than the labor-intensive tart we were serving in the shop at the time. And some chefs are afraid of tartness. But when people want lemon, they don't want to eat a bowl of sugar. With this tart, you taste the lemon. It is perfectly balanced between the sweet and sour. You want the richness of the lemon without it being too acid, and the rich buttery crust cuts the acidity too.

Most lemon tart recipes are made wirth lemon curd, which involves a lot of cooking, but this is a streamlined version. The filling is a variation of flan, the Spanish custard. The tart shell can be made the day before, and so can the filling, but they should be stored separately.


MAKES 6 TO 8 SERVINGS

Special Equipment:
Channel Knife

Grated zest and juice of 3 lemons
3 large eggs
1/2 cup plus 1 tablespoon (112 grams) of sugar
3 tablespoons (43 grams) unsalted butter, cut into 1/2-inch pieces
One 9 and 1/2-inch tart shell made from Sweet Tart Dough, prebaked

Garnish

1 lemon
1/4 cup (60 grams) Apricot Glaze
Mint leaves


1. Preheat the oven to 325 degrees F.

2. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place th ebowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes.

3. Place the prebaked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack.

4.Make the garnish: Using a channel knife, cut lengthwise grooves in the lemon, removing six strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon halves lengthwise in half and then cut the sections into half-moons. Arrange the slices around the edge of the tart with the cut sides out.

5. If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.

Media reviews

"Until now the only way to enjoy the incredible creations of François was to visit Payard, the best pastry shop in America. Finally, he is sharing his passion and secrets with us through this fabulous book."
--Eric Ripert, executive chef and co-owner of Le Bernardin

"François Payard is a pastry chef's pastry chef. I marvel at his energy, creativity, and love for his craft. Now he's demystified the alchemy of the pastry kitchen, captured the jewelry box quality of his desserts, and put them on paper for you to create at home. . . . I may stay home more now to bake."
--Gale Gand, chef/owner of Brasserie T

"The recipes in this book are like the elements of François Payard's personality--dynamic, effusive, demonstrative, playful, witty, and, most of all, accessible. This collection is an ode to pleasure."
--Charlie Trotter, chef/owner of Charlie Trotter's

"François Payard has created every pastry chef's dream--a glowing jewel of a pastry shop with a delectable bistro attached. It's like having the dessert served first! The pastries and desserts are innovative and stunning and now he has taken this glory one step further to treat us to his techniques and trucs so that we can produce his Simply Sensational Desserts. Kudos to the chef!"
--Ann Amernick, pastry chef/owner of Amernick

"At the forefront of the pastry revolution in America, François Payard continues to create exquisitely elegant confections. In Simply Sensational Desserts, François delights us with an array of mouth-pleasing and approachable desserts."
--Marcel Desaulniers, chef/owner of The Trellis,  Williamsburg, Virginia, and author of Death By Chocolate

" François Payard is undoubtably one of the most talented pastry chefs I've met. His extraordinary bakery is always my first stop (the first of many!) while in New York. With Simply Sensational Desserts, he generously shares his delectable recipes and expertise so everyone can create his impressive desserts at home. C'est magnifique!"
--David Lebovitz, author of Room for Dessert