Apple Meyer Lemon Tart recipe?
I am doing an event in March and would love to do a seasonal fruit dessert. Problem is that March is generally too early for berries and the like (though they sometimes come by the end of the month).
Apples are definitely still available. I have an endless supply of (free) meyer lemons. It's on the menu at Chez Panisse now, so a meyer lemon tart clearly exists.
Does anyone have a recipe? Or ideas for how to do it? I think that a slice of this kind of tart, served perhaps with some vanilla creme anglais, would be a perfect finish to the meal and appealing to a fairy broad audience.
The filling of a Meyer lemon tart is basically lemon curd, so I presume an apple Meyer lemon tart would involve sliced apples covered in lemon curd. I don't have a recipe, but I'd probably start with an apple tart recipe, reduce the apple filling by 1/3, bake, and cool. Then make some lemon curd, pour it over the apples, and chill until curd is set.
Here's an Apple Galette recipe from chef Christophe Hille as inspired by Chez Panisse (and published in Bon Appetit) that may or may not be what you're looking for. I make this all the time to rave reviews (one of my kids even got an extra "A" for bringing this into his French class -- but that's another story :-). I trust you know how to make, and handle, pastry so I won't bother with too many directions:
Crust: 1 3/4 c. flour; 1/4 t. salt; 3/4 c. chilled unsalted butter, cut into 1/2" cubes; 2 T ice water. Make dough. Wrap flattened disk of dough in plastic and chill (2 hours min; 2 days max).
Fruit: 1 1/2 lbs Granny Smith apples, peeled, cored, cut into 1/8" thick slices; 4 T white sugar, divided; 1 teaspoon finely grated (meyer) lemon peel; 1/4 c. (best quality) apricot preserves; whole milk for brushing crust.
-Roll out dough to ~14" round (at about 1/8" thick) and transfer to large un-rimmed baking sheet lined with parchment. (Or you can roll onto the parchment to begin with and then transfer to baking sheet). Chill in freezer about 15 minutes.
-Preheat oven to 450 F
- Combine apple slices, 2 T sugar, and lemon peel in bowl; toss.
-Spread preserves over chilled crust leaving 1 1/2" plain border.
-Arrange apple slices in concentric circle atop preserves, overlapping slightly. Fold plain crust border (which should be soft and pliable by now) up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges & apples with remaining 2 T sugar.
- Bake Galette 20 minutes at 450 f. Reduce oven to 375 F and continue to bake until crust is a deep golden brown, about another 30 min (don't underbake or the bottom won't get brown enough). Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temp.
NB - Hille's recipe calls for generic lemon peel but, when I can get them, I always use meyer lemon peel and also toss the apples with a bit of Calvados (the Calvados helps a lot if apples are bland as does a pinch of nutmeg). Also, for the final 2 T sugar that gets sprinkled over the tart, I often use turbinado sugar rather than white.