Tangy Meyer Lemon Tart with Cardamom

• Produce

  • 2/3 cup Meyer lemon, freshly squeezed juice
  • 2 tbsp Meyer lemon, zest
  • 2 Meyer lemons

• Refrigerated

  • 1 Egg, large
  • 4 Eggs

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Cardamom, ground
  • 5 Cardamom pods, green
  • 1/2 cup Powdered sugar
  • 5/8 tsp Salt
  • 1 pinch Salt
  • 1 1/3 cup Sugar

• Dairy

  • 1/2 cup Heavy cream

• Liquids

  • 3/4 cup Water

• Other

  • 9 tablespoons (1 stick plus 1 tbsp unsalted butter, cold

Found on honestcooking.com

Description

Ingredients

• 1½ cups all purpose flour
• ½ cup powdered sugar
• ½ teaspoon salt
• 9 tablespoons (1 stick plus 1 tbsp) unsalted butter, cold
• 1 large egg, cold
• 4 eggs
• ¾ cup sugar
• ½ cup heavy cream
• ⅔ cup freshly squeezed meyer lemon juice
• 2 tablespoons finely grated meyer lemon zest
• 1 teaspoon ground cardamom
• ⅛ teaspoon salt
• 2-3 Meyer lemons
• ⅔ cup sugar
• ¾ cup water
• 5 green cardamom pods, crushed
• pinch of salt

Directions

• Cut the butter into the flour using a pastry cutter, fork or your fingers until the biggest pieces are the size of peas. Place mixture in the freezer for 5 minutes. Make a well in the center, then add the egg and stir with a for until it just starts to come together. Continue stirring until the dough starts to form clumps, then pour it out on to a lightly floured surface and knead ever so gently until all the dry ingredients are incorporated. Form into a disc, being careful not to overwork, wrap and refrigerate for at least an hour (up to overnight).
• Roll out the chilled dough on a lightly floured surface until it reaches 10-11 inches in diameter. Transfer the dough to a 9-inch tart pan with a removable bottom. Seal any cracks that occurred in the transfer, then fold the overhang in to form double-thick sides, then run the rolling pin over the top to trim off any excess and make them an even height all around. Prick the bottom with a fork, then transfer to the freezer for at least 30 minutes prior to baking.
• Preheat the oven to 375 degrees and butter the dull (not shiny) side of a piece of tin foil and press it firmly against the crust. Bake for about 15 minutes, remove the foil, and bake for another 5-10 minutes until its just starting to turn golden blonde. Remove from the oven and allow to rest for at least 30 minutes.
• Whisk together the eggs and sugar until it turns lighter in color. Add the cream, lemon juice, zest, cardamom and salt and whisk until totally combined and the sugar is mostly dissolved. Pour into the cooled tart shell, reduce the oven temperature to 300 degrees, and bake for about 35-40 minutes until set (not wiggly in the middle). Allow to cool completely before attempting to remove from the pan.
• Slice the meyer lemons into super thin, even slices, then remove and discard all seeds. Heat the sugar, water, cardamom pods and salt in a medium saucepan and carefully submerge the lemon slices. Simmer on low heat for about 30-40 minutes or until the pulp looks transparent. Remove the slices and allow to cool on a wire rack (be sure to place something underneath as they will drip quite a bit).
• Arrange the lemon slices around the cooled tart and dust with powdered sugar right before serving (otherwise it will absorb into the tart and disappear). Best served chilled.