Lemon-Curd Tartlets

Photo: flickr user avlxyz

Ingredients

cup all-purpose flour

1 teaspoon salt

1 teaspoon sugar (optional)

1 cup cold unsalted butter cut up

12 lrgs egg yolks

cup granulated sugar

Grated zest of 2 lemons

1 cup freshly-squeezed lemon juice

1 cup unsalted butter cut up

Preparation

In the bowl of a food processor, add flour, salt, and sugar. All ingredients should be cold. Add the butter, and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.)

Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.

Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic and chill for at least an hour.

On a lightly floured surface, roll out the pastry to a 1/8-inch thickness. Lightly dust the dough with flour to prevent the rolling pin from sticking to the dough.

Stagger the tartlet pans 3/4 inch apart, in the approximate shape of the dough. Transfer dough to lay over tartlet pans by rolling it up on the rolling pin. Unroll it gently over the tartlets, taking care not to stretch it. Press the dough into the pans with a floured ball of dough. Roll the pin over the tops of the pans to trim the dough. Prick each tartlet 5 or 6 times with a fork. Transfer tartlets to a baking sheet. Refrigerate until firm, about 15 minutes.

Heat oven to 375 degrees. Line the pastry with aluminum foil, pressing it into the corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake for 15 to 18 minutes.

When the pastry begins to color around the edges, remove the foil and weights, and continue to bake just until the pastry dries out and turns amber. Remove to a rack to cool completely.

Make the lemon curd: Pass the egg yolks through a strainer set over a heavy saucepan to remove any traces of white. Add the lemon zest, lemon juice, and sugar. Whisk to combine. Set over medium heat; stir constantly with a wooden spoon, making sure to stir all sides and edges of the saucepan. Cook until mixture is thick enough to coat the back of the wooden spoon, 20 to 25 minutes.

Remove saucepan from heat. Add the butter, one piece at time, stirring with a wooden spoon into a smooth mixture. Transfer warm curd to a large pastry bag fitted with a coupler. Pipe curd into cooled tartlet shells to the rim, about 1/4 cup. Refrigerate until curd is cooled and set, about 30 minutes. Serve the same day.

This recipe yields 24 three-and-a-half-inch tartlets.