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Categories:Viewed: 97 - Published at: 9 years ago
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup sugar
- 2 teaspoons dry yeast
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1/4 cup whole milk
- 3 large egg yolks
- 2 large eggs
- 2/3 cup whipping cream
- 2/3 cup (packed) dark brown sugar
Method
- Butter and flour 9-inch-diameter springform pan.
- Mix flour, 1/4 cup sugar, yeast, lemon peel and salt in processor.
- Using on/off turns, add butter and blend until mixture resembles coarse meal.
- Add milk and 3 egg yolks.
- Using on/off turns, blend until soft dough forms.
- Using wet fingertips, press dough over bottom and 1 inch up sides of prepared pan.
- Cover tightly with plastic and let rise in warm draft-free area until light and puffy (dough will not double in volume), about 2 hours.
- Preheat oven to 400F.
- Whisk 2 eggs and cream in small bowl to blend.
- Sprinkle 1/3 cup brown sugar over bottom of tart.
- Pour cream mixture over.
- Sprinkle with remaining 1/3 cup sugar.
- Bake until dough puffs and browns and filling browns in spots, about 25 minutes.
- Transfer to rack.
- Cut around pan sides to loosen tart.
- Release pan sides.
- Cool 30 minutes.
- Serve warm or at room temperature.
