We chose to do the Tarte Au Citron recipe by Mary Berry as a review. Brave steps for the Morgan Sisters, we know. However, we recently bought the book Baking with Mary Berry and came across this recipe. Already on a citrus and tart binge as of late, we rubbed our oven mitts together in glee.
Also, it has been a while since we have done a recipe review so it is like fate and the stars and lemons had aligned in perfect harmony. However, we hesitated.
The baking show we are in love with
If anyone has ever watched The Great British Baking Show, you will understand our hesitation. Mary Berry is one heck of a baker and it is hard to imagine finding any flaw in her recipes. The hesitation results in ever living up to such high standards…at least in our own minds. Could we bake a Tarte Au Citron just like Mary for our review?
If you have never seen the show, here is the link: https://www.pbs.org/food/shows/great-british-baking-show/. Living out where we do, we get a handful of shows including OPB. Of course we would watch it!
Following a recipe is no guarantee to success
As anyone who has ever baked before knows, following a recipe to letter is no guarantee that it will turn out. This is due to all the little variables that are not listed in said recipe. For example, maybe the baker or chef measured perfectly and your measuring cup slightly rounded at the top. Maybe they author used a light colored baking pan and you didn’t. Or perchance, the humidity played a role in the not quite so perfect turnout of whatever you were trying to make.
The Tarte Au Citron Review Challenge
Usually it is no big deal. However, we wanted to make sure that we did everything right and that our Tarte Au Citron came out just as gorgeous as can be. After all, it certainly isn’t going to be the Morgan Sisters pointing out any so called flaws to such an established baker as Mary Berry!
Thank goodness it came out not only gorgeous looking but tasted divine as well.
Looking to check out the cookbook Baking with Mary Berry? Get it here: https://amzn.to/2Md66PS
The Morgan Sisters may receive a small commision from our paid advertisers. All proceeds help with the cost of keeping Morgan SIsters Recipes going🙂
The making of the Tarte Au Citron
This recipe was very easy to follow, and, we confess, we used our food processor for the pastry crust. Whichever method is easiest for you, by hand, or as we did, will work perfectly.
After the dough has chilled for 30 min, preheat oven to 400 F. The dough rolls out nicely, although we did cover ours with parchment paper to roll. It is just our way of rolling crust out.
Carefully transfer the crust to the pan, and gently press it into the pan, starting with the edges first. There will be excess dough, so if there is a small tear, or hole, use that dough to fill those in.
Line the crust with foil, and fill with your baking beans. Place the tart pan onto a baking sheet for easier handling, and place on the bottom rack of the oven. Blind bake for 10 to 11 minutes.
What is a blind bake, you ask? A blind bake, sometimes called pre-baking, is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling like chocolate cream pie, in which case the crust must be fully baked.
In our case, the lemon filling needs to be baked as well, so the tart shell is only partially baked. This gives the crust enough time to bake completely, without over-cooking the filling.
Remove the foil and baking beans, and bake for another 5-6 minutes. Remove from the oven and reduce the temperature to 350 F.
The custard filling is also a breeze to make. Our biggest problem was not spilling it once it was poured into the tart shell, then placing into the oven!
Directions for the filling
For the filling, beat the eggs in a bowl, then add the heavy cream, lemon zest and juice, and sugar. Mix until smooth, and pour into the crust. We would suggest not filling it completely to the top, however.
Place on the middle rack and bake for 35-40 minutes until the lemon filling has set. If the crust starts to brown too much, cover the pan loosely with foil.
Place the tart on a cooling rack, and after at least 30 min of cooling time, dust with confectioner’s sugar. Decorate with lemon twists if desired, and serve warm or at room temperature.
Wrap up and conclusion of our Tarte Au Citron Review
We are glad we chose to make this lemon tart because the results are amazing. The texture is nice and creamy, soft not firm, with an overall velvety smoothness. In addition, the flavor of the Tarte Au Citron is lemony with a nice blend of tartness and sweetness. You won’t find any pucker faces here!!
The recipe itself is easy to understand and follow and is not difficult to make. As fans of The great British Baking show, we had a great deal of fun making and reviewing a recipe by Merry Berry.
Looking for other dessert ideas? Check out our Key Lime Mousse Cups or Reduced Sugar Cranberry Curd Tart.
Hey, we would love to hear from you!
The Morgan Sisters
Tarte Au Citron Review
Course: DessertsCuisine: EnglishDifficulty: Intermediate
Tarte Au Citron Review of Merry Berry’s recipe by the Morgan Sisters. This lemon tart is creamy with a delightful balance of tart and sweet flavors in a velvety cream texture
2 cups all-purpose flour
9 tbsp chilled butter, cut into cubes
1/4 cup sugar
1 large egg
1-2 tbsp water, We used very cold water
9 large eggs
1 1/4 cups heavy cream
grated zest and juice of 5 large lemons
1 1/2 cups of sugar
confectioner’s sugar for dusting
lemon twists to decorate
11in loose bottomed fluted tart pan
baking beans, or other pie weights
- Make the dough: put the flour into a large bowl. Add the butter and rub with your fingertips until the mixture resembles fine bread crumbs.
- Stir in the sugar, then bind together with the egg and water to make a soft, pliable dough. Wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 400 F. Roll out the dough on a lightly floured surface and use to line the tart pan. Bake blind for 10 minutes.
- Remove the baking beans and foil and bake the tart crust for 5 more minutes, or until the the base has dried out. Remove from the oven and reduce temperature to 350 F.
- Beat the eggs in a bowl and add the cream, lemon zest and juice, and sugar. Stir until smooth, and pour into the tart crust.
- Bake for 35 – 40 minutes until the lemon filling has set. Cover the tart loosely with foil if the crust begins to brown too much.
- Let the tart cool a little, then dust with confectioner’s sugar. Decorate with lemon twists and serve warm or at room temperature.
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