Name: Meyer Lemon Pastry
Active Time: 15 minutes
Total Time: 2 hours, 35 minutes
Makes: 1 11-by-14-inch tart; Serves 9
Ingredients:
- 2 cups water
- 1 cup granulated sugar
- 6 Meyer lemons, thinly sliced
- 1 package frozen puff pastry (14 ounces), preferably Dufour, thawed
- All-purpose flour, for surface
- 1 large egg, lightly beaten, for egg wash
- Fine sanding sugar, for sprinkling
- 1 cup cold heavy cream
- 1/2 vanilla bean, split and scraped, pod reserved for another use
Preparation:
- Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes.
- Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours.
- Remove lemons from syrup, and transfer to a wire rack set over a baking sheet to drain.
- Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
- Bake pastry until golden, 22 to 24 minutes. Let cool completely.
- Meanwhile, whisk heavy cream and vanilla seeds with a mixer on medium speed until soft peaks form.
- Top pastry with lemon slices. Serve with vanilla cream.
Cook's Notes:
Lemons can be refrigerated in syrup for up to 1 week.
from: marthastewart.com
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