Name: Lemon Cream Tart of the Atre Fleuri (Tarte au Citron à l’Atre Fleuri)
Prep time: 25 min
Total time: 25 min
Yield: For 6 People
Cuisine: French
Ingredients: Arrowroot or cornstarch (2 tsp); Lemons (2); Sweet butter (6 Tb plus a bit to rub on tart pan; Egg yolks (3, from large eggs); Milk (2 Tb); Confectioners’sugar (½ cup); One batch of Pâte à Tarte, French pie-shell pastry; whole eggs (2 large)

Preparation info

For
6
People

Difficulty
Medium
Ready in
25 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

This is one of Mademoiselle Ray’s grandes spécialités–a near perfect balance between the acid tartness of the lemon and the richly sweet smoothness of the egg cream. (See discussion; menu with wines.)

Ingredients

Staple Items

One batch of Pâte à Tarte, French pie-shell pastry

Method

Make the pie pastry (as described), roll it out about ⅛ inch thick and line a 9- or 10-inch lightly buttered French tart pan, preferably with removable bottom. Preheat oven to 375 degrees. Prick bottom of pie shell and weight it down with dried beans,