When making pies and tarts, I have a dirty little secret to confess…I have always used store bought or bakery premixed dough! Sifting through my mother’s recipes,very recently, I found a recipe card written in my great Aunt Evie’s(gone over 50 years) handwriting for pie dough. Since I was looking to tweek my now famous (ha) Lazy Mary’s Lemon Tart, I decided to give this recipe a try. It only specifies ingredients, but not tecniques, so I read up on all he tricks that surely everyone (except me) already knows…use very cold butter, ice water, don’t overwork the dough and let the dough rest before using it, etc. I added some lemon zest to ramp up the lemon flavor of my tart. It produced a buttery, flaky, perfect crust! A big wave of nostalgia hit me as I tasted my tart and realized that this was the dough that my mother always used . I used the crust recipe two more times in two savory recipes and have now become a make it from scratch crust maker! makes two crusts
3 cups flour 1 1/2 cups very cold butter, cut into slices 1 whole egg, beaten 6 tablespoons ice water 1 tablespoon white vinegar 1 teaspoon salt
1.Mix all ingredients together , using a heavy fork, or food processor, or use your hands. 2. Don’t bother to totally break down all the butter. 3. Divide the dough into 2 parts and add the zest of 1 Meyer lemon to half. Make into disks. Using the disk with the lemon zest, place it in the middle of the tart pan and spread it out and up the sides of the tart pan. (pan with removeable bottom). 4. Blind bake the tart crust for about 10 minutes.
Lazy Mary’s Lemon Tart Filling
1 large Meyer lemon, cut into small pieces 1 1/2 cup superfine sugar 4 ounces unsalted butter (1 stick) 1 teaspoon vanilla 4 whole eggs