Lemon Crostata
From lunasea 16 years ago
Ingredients
- For Pastry Dough: shopping list
- 3/4 cup whole almonds with skins (1/4 pound), toasted and cooled shopping list
- 2 cups all-purpose flour, divided shopping list
- 1 1/4 sticks unsalted butter, softened shopping list
- 1/2 cup sugar shopping list
- 1 large egg, lightly beaten shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- 3/4 teaspoon pure almond extract shopping list
- 2 teaspoons grated lemon zest shopping list
- 1/2 teaspoon salt shopping list
- ~~~~ shopping list
- For Tart Filling and Assembly: shopping list
- 5 large egg yolks shopping list
- 3/4 cup plus 1 tablespoon sugar, divided shopping list
- 1 tablespoon grated lemon zest shopping list
- 1/2 cup fresh lemon juice shopping list
- 3/4 stick unsalted butter, cut into bits shopping list
- 3/4 teaspoon salt shopping list
- ~~~~ shopping list
- I used an 8-inch springform pan; a pastry/pizza wheel shopping list
How to make it
- Make Dough:
- Pulse almonds with 1/4 cup flour in a food processor until finely ground, being careful not to grind to a paste.
- Beat together butter and sugar with an electric mixer until pale and fluffy.
- Chill 1 tablespoon beaten egg for egg wash and beat remaining egg into butter mixture. Beat in vanilla and almond extracts.
- At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until a dough just forms.
- Halve dough and form each half into a 5- to 6-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes.
- ~~~~
- Make Filling:
- Beat yolks with 3/4 cup sugar using cleaned beaters until very thick and tripled in volume, about 5 minutes. Transfer to a heavy medium saucepan and stir in zest, juice, butter, and salt.
- Cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and mixture begins to bubble, about 6 minutes.
- Transfer lemon curd to a bowl and chill, its surface covered with parchment paper, until cold, at least 1 hour.
- ~~~~
- Bake Crostata:
- Preheat oven to 375°F with rack in middle. Generously butter springform pan.
- Roll out 1 piece of dough (keep other piece chilled) between 2 sheets of parchment into a 12-inch round (**dough will be very tender).
- Remove top sheet of parchment and invert dough into springform pan. (**Dough will tear easily; patch it easily with your fingers.) Press dough over bottom and 1 inch up side of pan, trimming excess.
- Chill shell and roll out remaining dough between sheets of parchment into a 12-inch round.
- Remove top sheet of parchment, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide, still on parchment, onto a baking sheet. Chill until firm, 30 to 45 minutes.
- Bake shell until bottom is pale golden and edge is golden, 15 to 20 minutes. Cool shell in pan on a rack, about 30 minutes.
- Spread filling in shell and arrange 5 strips 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of shell. Brush lattice top with egg wash and sprinkle crostata with remaining tablespoon sugar.
- Bake crostata until pastry is golden and filling is bubbling, 25 to 30 minutes. Cool completely in pan on a rack, about 2 hours (juices will thicken).
- ~~~~
- NOTES
- ~ Dough can be chilled up to 2 days.
- ~ Crostata is best the day it is made but can be baked 1 day ahead and chilled, covered (once cool). Serve at room temperature.
The Rating
Reviewed by 14 people-
YUMMY ONE MISS VICKIE I LOVE A TART LEMON TOO
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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wow - this is something different! I definitely have to try this one - maybe this weekend! I just took out a pile of gourmet mags, was thinking of throwing them out - you saved me the trouble - I am going to look through them first!
Leah
divaliscious
in Dutchess County loved it
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yummy - call me a lemon lush!
jett2whit
in Union City loved it
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