The Catalan TableIngredients
Servings:
4
For the Sablée Pastry
- 185 gweak flour T65 or T55 (or pastry)
- 100 gbutter
- 35 gegg yolk
- 100 gicing sugar
- 25 galmond powder (preferably slightly toasted)
- salt
Nutritional Information
Per Serving (Approx.)
Calories
494 kcal
Protein
7 g
Fat
25 g
Carbohydrates
62 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Lemon and Meringue Tart
- We will need a ring mold or a springform pan. Note: The sablée pastry, once kneaded, must rest in the refrigerator for 3 to 24 hours before being rolled out and baked. Keep this in mind when deciding when to start preparing the cake. Note: If desired, you can make a larger amount of dough, roll it out, cut it to the size of the molds, and freeze it, separating with parchment paper and wrapping with plastic wrap. When needed, remove the sheet required 30 minutes beforehand.
- Lightly toast the almond flour and allow it to cool completely before using. You can toast it in the oven for about 20 minutes at 160ºC or brown it in a pan for a few minutes.
- Weigh the flour and add the salt. Sift the flour and form a volcano shape on the work surface, placing the cold butter from the fridge, cut into small cubes, in the center.
- Crumble the butter with the scraper by cutting it into small squares and mixing it with the flour, while keeping the small pieces intact. Do not melt or press it against the flour. Note: the butter is cut with the spatula to avoid warming it with your hand.
- Add the sugar and the whole egg, pinching the flour together with the other ingredients until they are integrated, maintaining a crumbly dough appearance. Do not overwork the dough to avoid developing the gluten.
- Once finely crumbled, gather the dough into a ball, but without compacting it too much. If it doesn't come together due to lack of moisture, slightly wet your fingers and gently press. Do not add water directly.
- Now the dough needs to be laminated. Flatten and stretch it in three different directions, folding it between each stretch, without compacting. Repeat this procedure three times. If it sticks to the table or your hands, it's because the butter has warmed; do not flour the surface, but instead, return the dough to the refrigerator for a while.
- Once the dough is laminated, form a ball without compacting it too much, lightly dust with flour, wrap in plastic wrap, and let it rest in the fridge for 3 to 24 hours.
- Remove the dough from the fridge 45 minutes before rolling it out. If it's not cold enough, it will crumble and break when you try to roll it out. To prevent sticking to the rolling pin, place it between two sheets of parchment paper. If it sticks, return it to the fridge for a while.
- Grease the mold, including the sides and base if using a springform pan.
- Cut the dough to a size slightly larger than the mold and fit it into the mold. To avoid making holes or warming it with your fingers, use a ball of dough made from the leftover dough.
- Run a rolling pin or a knife along the edge of the mold to remove excess dough and make shallow cuts in the dough, both on the sides and the bottom, so it doesn't contract (the cuts should not pierce the dough).
- Place the mold with the dough in the freezer for 15 minutes before baking. It is advisable to bake the dough when it is very cold.
- If possible, place a weight adapted to the size of the mold so that the dough does not rise too much.
- Preheat the oven to 170ºC with hot air, about 30 minutes before baking.
- Change the oven to static heat, without fan, and bake at 170ºC for about 20 minutes, until the dough is golden.
- Remove the dough from the oven once baked.
To Make the Sablée Dough
- Mix the cornstarch with the sugar in a large bowl until well combined.
- Add the whole eggs and the beaten yolk to the bowl with the previous mixture, and beat until homogeneous.
- Next, add the lemon juice and lemon zest, and stir well until all ingredients are incorporated.
- Next, add the heavy cream and continue stirring until a smooth and even mixture is obtained.
- Pour the cream into the pre-baked crust, ensuring it covers the entire base uniformly.
- Return to bake in the preheated oven at 170ºC for 20 minutes, taking care that the top does not burn.
- Keep an eye on the cream as it bakes; it should set but not become too firm. If necessary, reduce the baking time.
- Once removed, allow it to cool completely before unmolding and serving.
To make the meringue
- Preheat the oven to 180ºC using the fan setting to ensure even cooking.
- Place the egg whites in a mixer bowl and whisk at medium speed until they start to foam.
- When the mixture begins to form a dense foam, add the white sugar by tablespoons, one at a time, ensuring each spoonful is well integrated before adding the next, until half of the sugar is used.
- Incorporate the lemon zest, gently mixing to distribute evenly.
- Continue adding the remaining white sugar, by tablespoons, one at a time, while continuing to whisk at medium-high speed until the sugar has completely dissolved.
- Once all the granulated sugar is incorporated and the mixture has a dense texture, lower the mixer speed to low.
- Begin to add the powdered sugar gradually, tablespoon by tablespoon, ensuring it is completely mixed before adding more.
- When the preparation has a dense meringue texture and forms stiff peaks, remove the bowl from the machine. Using a rubber spatula, gently fold from the edges toward the center to thoroughly homogenize the mixture.
- Fill a piping bag with either a star-shaped or plain (but not too narrow) nozzle with the meringue.
- Decorate the surface of the tart with the meringue using the piping bag.
- Bake the tart at 180ºC for about 10 minutes, or until the meringue is lightly golden.
Recommendations & Tricks
- When preparing pâte sablée, after kneading it, wrap it in plastic wrap and let it rest in the refrigerator for 3 to 24 hours. This will make it easier to work with and help it maintain its shape when baked.
- If we want to have pâte sablée on hand, we can make a larger quantity and roll it out to the desired size. Place the sheets separated by baking paper and wrap them in plastic wrap before placing them in the freezer. When needed, remove the sheets from the freezer at least 30 minutes before using.
- To enhance the flavor of pâte sablée, we can use lightly toasted almond powder in its preparation. This will give it a flavorful touch and a delicious aroma.
- When preparing lemon cream, we can mix cornstarch with a bit of cold cream before adding it to the mixture. This will help avoid lumps and result in a smoother cream.