Has anyone out there made Thomas Keller's lemon sabayon tart?
there seems to be alot of people out there singing the praises of Keller's lemon sabayon tart. So far, at least for me, the sabayon has turned out great, but my attempts at the crust has been one flop after another. I really like the taste of the crust, but it's way too crumbly . anyone have any suggestions on how to correct that? And also, how does one press in the crust and achieve an even form and cute scalloped edges around the edges, mine turns out looking like it was made by a five year old
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I've made the filling just as in the book (Bouchon) and it is GREAT. For the crust, while the pine-nut version sounds very good, I was making it for 40 people and budget was an issue so with the cost of pine-nuts and the potential whole allergy thing, I used Julia Child's sweet pastry dough recipe from The Way To Cook and the whole thing was just right!!
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Non Cognomina
Mar 21, 2007 09:41 PM
First, I want to give a shout out to Chef Stephen Durfee. He was the pastry chef at The French Laundry when the cookbook was written, and the tart to which you refer is his recipe, not Chef Keller's.
And now to the Pine Nut Crust for the Lemon Sabayon--Pine Nut Tart (p 294 in TFL cookbook). The recipe in the cook book calls for 3 cups AP flour. If you can get yourself a scale, weigh out 325 grams of AP flour. Also, lightly toast the pine nuts before you grind them. That should correct the crumbly crust you've been getting.
To get the pretty edges on the tart pan, start with a 9" fluted tart pan with removable bottom. Prepare the dough for the crust as directed. Portion the dough, pat into a flat disk, wrap in plastic and chill. Remove from plastic and work quickly to roll into a 12" circle. Lay onto a baking sheet between two pieces of parchment and chill 20-30 minutes. Remove from fridge and lay it into the chilled and buttered tart pan, lifting the outside edge up and letting it settle, working your way all the way around the pan. Press the dough into the corners of the pan with your bent index finger, then gently press the sides into the ridges of pan letting a little bit overflow the edge. Chill this again for about 15 minutes. Then, using a paring knife or a small offset spatula, trim off the excess dough around the edges. This will leave you with a pretty edge to your tart.
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re: Non Cognomina
Just woke up and saw the reply, thank you and will do... quick question on the subject of measurments- the recipe calls for 8 oz of butter, here in Greece we are metric and I just want to be sure; 1oz equals 28.74 grams, therefore 8oz is 229.92 grams correct?
Also, the recipe calls for room temperature butter, should I experiment with butter that's colder?
Are all the pastry recipes in TFL, Chef Stephen Durfee creations? I have enjoyed alot of these recipes in the book so far. Last spring, I made the Yogurt Charlottes with homemade yogurt I got from a village and It was a big success, the better the yogurt the better the charlotte.
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re: doughgirl
Non Cognomina
Mar 22, 2007 02:42 PM
All of the dessert/pastry recipes in TFL cookbook are Stephen Durfee creations. The current pastry chef at The French Laundry is Claire Clark.
1 calculate 28.35 grams to equal 1 oz, therefore 8 oz of butter would equal 226.8 grams. I would not suggest chilled butter because it will require that you work the dough longer, which will develop gluten and make the dough tougher when it is cooked.
I didn't realize you were in Greece. You should note that the recipe calls for 1 large egg, which by US standards is 52-56 grams.
Please do report back with how your next efforts turn out. I do hope you found this information helpful.
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