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Cooking Method
Crust:
Combine flour, salt, butter and 1 cup sugar in a
bowl. Mix with your fingers until it forms flaky
crumbs and lumps. Mix in egg, almond extract and lemon
juice. Continue to mix until it clumps; it may seem
very dry at first. Shape into a ball, wrap in plastic
and refrigerate for at least 30 minutes, up to 1 day ahead
of baking.
Confit:
Slice off and discard ends of lemons. Slice 5
crosswise, peel and all, as thinly as possible. Remove
any seeds and place in a bowl. Peel skin, including
white pith, from remaining 3 lemons, then slice thinly
crosswise and add to bowl. Add ¾ cup sugar and 2
tablespoons water. Toss and let sit at room
temperature for at least 30 minutes or up to 2 hours.
Place lemon slices
and their juice in a saucepan, and bring to a boil.
Cook down until lemons are candied and small amount of
liquid in pan is sticky and syrupy, about 15 minutes.
Transfer to a bowl and let cool.
To bake, preheat
oven to 350°. Divide dough in half and form each half
into a ball. Roll one ball until large enough to fit
into a 9-inch round tart pan. Dough will be crumbly
(more shortbread than pie crust); if it falls apart, press
it back together. Spoon Confit over crust, spreading
evenly. Roll out second ball of dough and place on
top, sealing edges but making sure no crust overlaps the rim
(or tart will be difficult to remove later).
Bake until edges
of tart are lightly golden, about 35 minutes, then sprinkle
top with remaining ¼ cup sugar. Return to oven for
about 10 more minutes; edges should be lightly golden and
crust cooked through but not browned. Serve warm or
cooled.
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