Lemon Tart (Saskatchewan Little Bird Pâtisserie and Café)

Creamier and sweeter than most, these lemon tarts are bestsellers at the Little Bird Pâtisserie and Café in Saskatchewan.

Dough:
1 lb very butter, cold, cut in 1” (2.5 cm) cubes (450 g)
1½ cups confectioners' sugar (375 mL)
½ cup blanched whole almonds, finely ground (125 mL)
1 tsp. fleur de sel, preferably Fleur de Sel de Guérande (5 mL)
1 tsp. pure vanilla extract (5 mL)
4 eggs
4 cups pastry flour (1 L)

Lemon Cream:
4 lemons
1½ cups granulated sugar (375 mL)
1 Tbsp. cornstarch (15 mL)
7 eggs
1 lb butter, cold, cut in 1” (2.5 cm) cubes (450 g)

For the Dough:
Place butter in bowl of stand mixer. With paddle attachment, work butter until smooth.

Add icing sugar, ground almonds, fleur de sel, vanilla, eggs and flour, one ingredient at a time, fully incorporating each one and scraping bowl before adding the next.

Combine until dough comes together. Do not overwork dough.

Form dough into disc, wrap tightly with plastic wrap and refrigerate overnight or for at least 8 hours.

Roll dough to ¼” (5 mm) thickness and line four 3¾” (10 cm) tart molds.

Place in freezer for 10 minutes. Line tart shells with parchment paper; fill with dried beans to blind bake shell.

Bake at 350°F (180°C) for 20-24 minutes or until edges and bottoms are golden.

Lemon Cream:
Zest and juice lemons; discard seeds.

In large saucepan, combine granulated sugar, lemon zest, lemon juice, cornstarch and eggs.

Cook slowly over medium-low heat until mixture starts to bubble. Stir frequently; do not allow to scorch.

Remove from heat; add butter.

Using whisk or immersion blender, fully combine butter.

Fill tarts immediately; refrigerate until completely set, about 4 hours.

Optional: Once tarts are set, brush with glaze and garnish as desired. To make glaze, heat a little apricot or apple jelly until liquid and brush on tarts.

Makes 4 servings.