Photo by Laurie F.
Laurie F.'s Notes:
Expand1 1/3 cup sugar Ask a question about this ingredient
1/2 cup cornstarch Ask a question about this ingredient
dashes salt Ask a question about this ingredient
1 3/4 cup water Ask a question about this ingredient
4 egg yolks, room temp. Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 tablespoons Meyer lemon zest Ask a question about this ingredient
1/2 cup Fresh Meyer lemon juice Ask a question about this ingredient
1 cup fresh Califronia grown raspberries Ask a question about this ingredient
1 cup Bellwether Farms Creme Fraiche Ask a question about this ingredient
In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in water, blend until smooth. Cook over medium heat until mixture boils, stirring constantly.
Ask a question about this stepRemove from heat. Stir 1/2 cup hot mixture into slightly beaten egg yolks; slowly add egg mixture to pan, stirring constantly.
Ask a question about this stepReturn to heat and cook until bubbly. Mixture will be very thick.
Ask a question about this stepRemove from heat and stir in butter, zest and juice. Put into a glass bowl, cover and chill until tart shell is ready.
Ask a question about this step6 tablespoons butter, room temp. Ask a question about this ingredient
1/2 cup confectioners sugar Ask a question about this ingredient
2 egg yolks, room temp. Ask a question about this ingredient
1 tablespoon fresh rosemary, finely chopped Ask a question about this ingredient
1 lemon, zested Ask a question about this ingredient
1 1/2 cup flour Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Combine butter and sugar in food processor in pulses, just until combined. Add rosemary and lemon zest, pulse to mix. Add yolks and pulse until mixed. Add 3/4 cup flour and salt, pulse a few times and then add remaining 3/4 cup flour and pulse until incorporated, do not over mix or your dough will be tough.
Ask a question about this stepWrap dough in plastic wrap and chill at least 2 hours.
Ask a question about this stepRoll chilled dough into a 12 in. circle. Fit into a 9 inch tart pan with removeable bottom. Cover and chill until firm, about 30 minutes.
Ask a question about this stepPreheat oven to 350'. Line tart shell with parchment paper and fill with dried beans. Bake until the crust is golden, 12 to 15 minutes. Remove parchment and beans. Bake for another 12 to 15 minutes until all of the crust is golden brown. If the edges are getting too dark, cover with a strip of foil. Cool completely.
Ask a question about this stepOptional: Brush edges of tart shell with melted dark chocolate and sprinkle with colored sugar.
Ask a question about this stepFill tart shell with Meyer Lemon Pudding, spreading evenly. Garnish with fresh raspberries. Serve with a dollop of creme fraiche.
Ask a question about this stepI would love to meet Martha Stewart, I have been a #1 fan through thick and thin. I love her perserverance!!! My friends have nicknamed me Martha many moons ago, a nickname that I am proud to have : ) I hope you love my Meyer Lemon & Rosemary Tart as much as we do!!
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
Waiting patiently to see if my 'Meyer Lemon & Rosemary Tart' will win me a trip to visit Martha Stewart. I would love to bring her some Sonoma County Bounty!