{"id":40,"date":"2011-01-08T23:40:48","date_gmt":"2011-01-09T04:40:48","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=40"},"modified":"2011-01-09T01:01:41","modified_gmt":"2011-01-09T06:01:41","slug":"tarte-au-citron-avec-coulis-de-cassis-et-sorbet-de-cassis","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=40","title":{"rendered":"Tarte au citron avec coulis de cassis et sorbet de cassis"},"content":{"rendered":"<p><strong>Source:<\/strong> <a href=\"http:\/\/www.foodnetwork.ca\/recipes\/Dessert\/Citrus\/recipe.html?dishid=4581\">foodnetwork.ca: Christine Cushing Live: Tarte au Citron with Cassis Coulis and Cassis Ice<\/a><\/p>\n<p><strong>Notes:<\/strong> Je ne fais pas le coulis et le sorbet de cassis avec la tarte.\u00a0 La recette de p\u00e2te me donne une grande tarte et 3 tartelettes.\u00a0 Je double la pr\u00e9paration de lemon filling.<\/p>\n<div>\n<p>Yield: 8<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>Pastry<\/strong><\/p>\n<ul>\n<li> 1 1\/2 cups all purpose flour (375 ml)<\/li>\n<li> 2\/3 cup icing sugar (150 ml)<\/li>\n<li> 3 tablespoons granulated sugar (45 ml)<\/li>\n<li> 3 tablespoons finely ground blanched almonds (45 ml)<\/li>\n<li> 1\/2 cup cold unsalted butter (125 ml)<\/li>\n<li> 1 ounce almond paste (28 g)<\/li>\n<li> 1 large egg, lightly beaten<\/li>\n<\/ul>\n<p><strong>Lemon Filling<\/strong><\/p>\n<ul>\n<li> 1 pound lemons, washed, room temperature (3 medium sized lemons) (454 g)<\/li>\n<li> 1 1\/4 cups granulated sugar (310 ml)<\/li>\n<li> 3 large eggs (at room temperature)<\/li>\n<li> 2 tablespoons cornstarch (30 ml)<\/li>\n<li> 3 tablespoons hot melted butter (45 ml)<\/li>\n<\/ul>\n<h4><span style=\"text-decoration: line-through;\">Cassis Ice<\/span><\/h4>\n<ul>\n<li><span style=\"text-decoration: line-through;\"> 1 cup water (250 ml)<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\"> 1 cup sugar (250 ml)<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\"> 17-ounces black currants (fresh or frozen) 500 g<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\"> 1 tablespoon lemon juice (15 ml)<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\"> 1 tablespoon cr\u00e8me de cassis liqueur (15 ml)<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\"> 1 cup water, additonal to adjust consistency (250 ml)<\/span><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: line-through;\">Cassis Coulis<\/span><\/h4>\n<ul>\n<li><span style=\"text-decoration: line-through;\"> 1 cup water (250 ml)<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\"> 1 cup sugar (250 ml)<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\"> 17-ounces black currants (fresh or frozen) 500 g<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\"> 1 tablespoon lemon juice (15 ml)<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\"> 1 tablespoon cr\u00e8me de cassis liqueur (15 ml)<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\"> 1 cup water , additional to adjust consistency (250 ml)<\/span><\/li>\n<\/ul>\n<\/div>\n<div>\n<p><strong>Directions<\/strong><\/p>\n<p><strong>Pastry<\/strong><\/p>\n<ol>\n<li>In a large bowl, combine the flour, both sugars, and the almonds. Cut in the cold butter. Using a large cheese grater, add the almond paste and work it in until the mixture resembles coarse meal. Add just enough of the beaten egg to form the mixture into a ball. Wrap and chill pastry dough for 30 minutes before rolling.<\/li>\n<li>On a lightly floured surface, roll out pastry dough to fit a 9-inch tart pan. Place dough into the tart pan. Remove any excess pastry edges. (Traditionally, a straight edged pastry ring is used for the lemon tart and it is placed on a parchment lined bake sheet). Fill tart with lemon filling.<\/li>\n<\/ol>\n<p><strong>Lemon Filling<\/strong><\/p>\n<ol>\n<li>Remove the zest from the lemons and chop fine. Set aside.<\/li>\n<li>Peel the white pith from the lemons with a paring knife and discard. Cut the peeled lemons into thin slices and remove seeds. Place lemon slices and zest into a food processor and pur\u00e9e. Add sugar and process until blended. Add the eggs one at a time and process until combined. Add the cornstarch and melted butter and process until well combined.<\/li>\n<li>Preheat the oven to 325 degrees F.<\/li>\n<li>Pour the filling into the tart shell. Bake for 50 minutes, or until the filling is golden brown. Let cool and serve with Cassis Ice and Cassis Coulis.<\/li>\n<\/ol>\n<h4><span style=\"text-decoration: line-through;\">Cassis Ice<\/span><\/h4>\n<ol>\n<li><span style=\"text-decoration: line-through;\">Heat 1 cup water and 1 cup sugar in a saucepan until sugar is dissolved. Bring to a boil, reduce heat and simmer 2 minutes to make a syrup. Add the currants to syrup and simmer until they are very soft, about 15 to 20 minutes. Taste and add more sugar if necessary. (Natural sugar content of the fruit will vary depending on ripeness and origin of fruit.) Remove from heat and add lemon juice, cassis liqueur and additional water, then pur\u00e9e and pass through fine sieve. Chill for a minimum of 3 hours.<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">Process in an ice cream maker according manufacturer\u2019s instructions. Makes 1 litre (6 to 8 servings).<\/span><\/li>\n<\/ol>\n<h4><span style=\"text-decoration: line-through;\">Cassis Coulis<\/span><\/h4>\n<ol>\n<li><span style=\"text-decoration: line-through;\">Recipe for Cassis Coulis is same for the Cassis ice. Repeat steps for making the Cassis Ice but omit final step of freezing. Adjust consistency with additional water, cassis juice or cranberry juice if necessary.<\/span><\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source: foodnetwork.ca: Christine Cushing Live: Tarte au Citron with Cassis Coulis and Cassis Ice Notes: Je ne fais pas le coulis et le sorbet de cassis avec la tarte.\u00a0 La recette de p\u00e2te me donne une grande tarte et 3 &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=40\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-40","post","type-post","status-publish","format-standard","hentry","category-tartes"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/40","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=40"}],"version-history":[{"count":3,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/40\/revisions"}],"predecessor-version":[{"id":77,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/40\/revisions\/77"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}