MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Meringue Tarts
 Categories: Pies, Pastry, Citrus
      Yield: 6 Servings
 
MMMMM---------------------------CRUST--------------------------------
  6 1/2 oz Unsalted butter; in 13
           - pieces, softened slightly
    1/3 c  Confectioners' sugar
      1 lg Egg yolk
  1 1/2 c  Unbleached all-purpose
           - flour; more for dusting
      1 tb Heavy cream
           Basic lemon curd; for
           - filling

MMMMM--------------------------MERINGUE-------------------------------
      6 lg Egg whites
      1 ts Cream of tartar
      1 c  Granulated sugar
 
  MAKE THE CRUST: In the bowl of a stand mixer fitted with
  the paddle attachment or in a large bowl using an electric
  mixer, beat the butter and confectioners' sugar at medium
  speed to combine. Scrape down the bowl, add the egg yolk,
  and beat until well blended. Scrape down the bowl and add
  half of the flour; beat on low speed until crumbly. Stop
  the machine, add the remaining flour and the cream, and
  beat on low speed just until a dough forms.
  
  Turn out the dough and shape it into a ball, then flatten
  the ball slightly into a disk. Wrap in plastic wrap and
  refrigerate until firm, about 2 hours or up to 1 day.
  
  Dust a work surface with flour. Cut the chilled dough in
  1" pieces; using the heel of your hand, knead the pieces
  back together into a smooth disk. Keeping the surface well
  floured, shape the disk into a 12" long log. Cut in 6
  equal pieces. Refrigerate 10 minutes.
  
  Remove one of the dough pieces and transfer back to the
  well-floured work surface. Using your fist, squish the
  dough into a disk, then roll using a rolling pin to form a
  very thin (1/8") round. Center the round over a 4 3/4"
  fluted tart pan, preferably with a removable bottom, or a
  tart ring. Run your fingers around the inside of the pan
  or ring several times, easing the dough into the edges to
  avoid tearing. Be sure the dough fits against all the
  sides and nooks of the pan. Trim excess dough from the top
  edges. Dock the bottom of the dough sparingly with the
  tines of a fork. Transfer to a baking sheet and freeze for
  at least 10 minutes or until firm. Repeat with the
  remaining pieces of dough, refrigerating the scraps as you
  work in case they are needed to patch any holes.
  
  Position a rack in the center of the oven and preheat to
  375°F/190°C.
  
  Transfer the baking sheet to the oven and bake until the
  pastry is light golden brown and the interior is dry,
  12-15 minutes. If the bottoms of the shells puff up as
  they bake, tap them down lightly with your fingers or the
  back of a fork as often as needed. Remove and let cool in
  the tart pans completely.
  
  Using a large spoon, fill the tart shells with the lemon
  curd. Refrigerate until set, about 30 minutes.
  
  MAKE THE MERINGUE: In a standing mixer fitted with the
  whisk attachment or in a large bowl with a handheld
  electric mixer, whisk the egg whites on medium speed for 1
  minute. Add the cream of tartar, increase the speed to
  medium-high, and mix for 1 minute. With the motor running,
  gradually add the sugar in small (1-2 teaspoon)
  increments. Once all the sugar has been added, continue
  beating the egg whites until stiff, glossy peaks have
  formed.
  
  Carefully unmold the tarts. Place a generous dollop of
  meringue in the center of each. Caramelize the meringue
  with a kitchen torch if desired. Serve immediately, or
  refrigerate up to 1 hour. Let sit at room temperature for
       10    minutes before serving.
  
  Recipe by: Maury Rubin
  
  Makes Six 4 3/4" tarts
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 07 December 2016
  
  Uncle Dirty Dave's Archives
 
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