FOR
JUICIER MEATS
AND RICHER
SAUCES
AND GRAVIES,
USE
SWANSON
®
STOCK.
THE
SECRET
IS
SWANSON®
100% NATURAL STOCK
SwansonStock.com
© 2009 CSC Brands LP
food WHAT
’S
COOKING
LEMON-VANILLA TART
A sizeable shot o f vanilla brings out the
sweet, flowery side o f lemons.
PREP: 40 MIN. BAKE: 20 MIN. OVEN: 450oF/ 350oF
1
recipe Tart Pastry,
below
2
lem ons
V i
cup sugar
1
Tbsp. all-purpose flo ur
2
eggs
/
cup butter, m elted
i
Tbsp. vanilla
i
recipe Oven-Candied Lem on Slices,
below, right
1.
Prepare Tart Pastry. Preheat oven to
450°F. Wrap the rolled-out pastry around a
rolling pin. Using pin, ease pastry into a
9-inch tart pan with removable bottom,
taking care not to stretch the pastry. Press
pastry into fluted sides of tart pan. Trim
edges even with the pan. Line pastry with a
double thickness of foil. Bake for 8 minutes.
Remove foil. Bake 5 to 6 minutes more or
until crust is golden. Cool on wire rack.
Reduce oven temperature to 350°F.
2.
Meanwhile, finely shred 4 teaspoons
peel from lemons. Set aside. Squeeze
enough juice from lemons to measure
6 tablespoons; set aside.
3.
In medium bowl combine sugar and
flour. Add eggs. Beat with electric mixer on
medium to high speed for 3 minutes or
until mixture is light in color and slightly
thickened. Stir in lemon peel, lemon juice,
butter, and vanilla. Pour into pastry shell.
Place tart pan on a baking sheet.
4.
Bake 20 to 25 minutes or until filling is set
and lightly browned. Cool on a wire rack.
5.
To serve, remove sides of pan, and top
tart with Oven-Candied Lemon Slices.
MAKES 8 SERVINGS.
TART PASTRY
In medium bowl cut V2 cup
cold
butter
into 1V4 cups
all-purpose flour
until pieces are the size of small peas. In
a small mixing bowl combine 1 beaten
egg
yolk
and 1 tablespoon
ice water.
Gradually
stir the egg yolk mixture into the flour
mixture. Add 2 to 4 tablespoons more
water,
1 tablespoon at a time, until all the dough is
moistened. Shape into a ball. If necessary,
cover dough with plastic wrap and chill in
refrigerator for 30 to 60 minutes or until
dough is easy to handle. On a lightly floured
surface, roll out dough to an 11-inch circle.
Use to prepare Lemon-Vanilla Tart.
EACH SERVING
338 cal, 19 g fat, 125 mgchol,
143 mg sodium, 40 g carbo, 3 g fiber, 5 g pro.
lem on basics
BUYING/STORING
Look fo r lem ons that are
heavy fo r th eir size, have bright skins, and are
free o f soft spots. Sto re in th e crisp er d raw er
of th e refrigerator up to 2 w eeks.
REMOVING PEEL
It’s easier to take off peel
before you juice. Use a vegetable peeler and
rem ove only th e yellow layer; avoid bitter w hite
pith. C ut into strips, mince, and it’s ready to use.
JUICING
A hand-held w o o d en ream er is an
efficient w ay to extract th e juice fro m any
citrus. Fo r m axim um juice yield, roll lem ons
on th e co u nter a fe w tim es, and let stand
30 m inutes at room tem perature.
OVEN-CANDIED LEMON SLICES
Line a isx io x i- in ch
baking pan w ith
p archm ent paper.
C ut 2 sm all lem ons
crossw ise into /8- to
/-inch-thick slices.
A rrange in a single
layer on pan.
Sprinkle lem on slices
w ith
Vi,
cup sugar.
Bake in a preheated 275°F oven 45 to 50
m inutes o r until lem ons are alm ost d ry and
covered w ith a sugary glaze.W hile still w arm ,
loosen slices fro m paper to p revent sticking.
100
JANUARY 2010
BETTER HOMES AND GARDENS
