Quinta do Tedo’s Fine Tawny Port complements many desserts to include, high on my list, tarte tatin, panna cotta, tiramisù, walnut caramel tart, crème brûlée and this hauntingly delicious Petra’s Lemon Tart. Why does our Fine Tawny pair so terrifically with this lemon tart? During our Fine Tawny's 8 years of cask aging (according to legislation Tawny is aged for at least 6 years) the port's astringent tannins breakdown, thanks to micro-oxidation. The long barrel aging naturally concentrates the port, as water evaporates through the wood (like reducing a syrup). The resulting « soft » tannins together with more concentrated natural sugar and aromas heighten our Fine Tawny’s sweetness, and pairs beautifully with the lemon tart’s mellowed acidity and richness of the dessert in the following recipe.
Petra Casini is a talented precious stone cutter and accomplished jewelry designer in Florence, Italy (www.petracasini.com). She is also a very fine cook; always a pleasure to be invited to her house for dinner. She has shared with me this dessert, and the first slice begs for another. Thank you Petra, I will keep this recipe close to my heart.
For 6
110 gr butter
30 gr powdered sugar
160 gr flour
1/2 teaspoon salt
Melt butter in a pan with high sides, and incorporate on a very low flame the powdered sugar, flour and salt until a ball forms. Let it rest while you butter a 24-cm tart pan. Press the crust mixture on the bottom and the sides, using a bit of “patch work” to mend the very rich crust. Be patient - it is worth the effort. Pierce the crust with a fork and cook at 180°C for 15 minutes.
Filling:
4 whole eggs
350 gr powdered sugar
½ tsp baking powder
grated lemon peel from 2 lemons (preferably untreated)
5 T lemon juice
Mix the above ingredients with a whisk by hand. Put the filling in the precooked crust and cook for 30 minutes.
Don’t use a robot or electric beaters, and be patient with the crust!
Serve warm or at room temperature with a glass of chilled Tawny, and enjoy.
~KayQuinta do Tedo’s Fine Tawny Port complements many desserts to include, high on my list, tarte tatin, panna cotta, tiramisù, walnut caramel tart, crème brûlée and this hauntingly delicious Petra’s Lemon Tart. Why does our Fine Tawny pair so terrifically with this lemon tart?
During our Fine Tawny's 8 years of cask aging (according to legislation Tawny is aged for at least 6 years) the port's astringent tannins breakdown, thanks to micro-oxidation. The long barrel aging naturally concentrates the port, as water evaporates through the wood (like reducing a syrup). The resulting « soft » tannins together with more concentrated natural sugar and aromas heighten our Fine Tawny’s sweetness, and pairs beautifully with the lemon tart’s mellowed acidity and richness of the dessert in the following recipe.
Petra Casini is a talented precious stone cutter and accomplished jewelry designer in Florence, Italy (www.petracasini.com). She is also a very fine cook; always a pleasure to be invited to her house for dinner. She has shared with me this dessert, and the first slice begs for another. Thank you Petra, I will keep this recipe close to my heart.
For 6
110 gr butter
30 gr powdered sugar
160 gr flour
1/2 teaspoon salt
Melt butter in a pan with high sides, and incorporate on a very low flame the powdered sugar, flour and salt until a ball forms. Let it rest while you butter a 24-cm tart pan. Press the crust mixture on the bottom and the sides, using a bit of “patch work” to mend the very rich crust. Be patient - it is worth the effort. Pierce the crust with a fork and cook at 180°C for 15 minutes.
Filling:
4 whole eggs
350 gr powdered sugar
½ tsp baking powder
grated lemon peel from 2 lemons (preferably untreated)
5 T lemon juice
Mix the above ingredients with a whisk by hand. Put the filling in the precooked crust and cook for 30 minutes.
Don’t use a robot or electric beaters, and be patient with the crust!
Serve warm or at room temperature with a glass of chilled Tawny, and enjoy.
~Kay