Pate Sablée [Sugar Crust] Sugar crusts are particularly good with fresh fruit tarts, like the straw- berry tart on page 64o. They are more delicate than sweet short paste shells because of their eggs and additional sugar. The more sugar you mix in, the 634 (CHAPTER TEN: DESSERTS AND CAKES ‘more difficult it is to roll and mold the pastry because itis sticky and breaks ceasilys the larger proportion of sugar, however, makes a delicious crust, atu- ally a cooky dough. For a 9-10 10-inch shell 2 cups (7 ounces) sifted all- Place the four, sugas, buter, vegetable shortening, purpose flour and baking powder in the mixing bowl, Rub the fat 3107 Th granulated sugar and dey ingredients together rapidly with the tips of (Gee remarks in preceding your fingers until the fat is broken inco bits the size paragraph) ‘of small oxtmeal fakes. Blend in the egg and vanilla, % wp doubleaction baking and knead the dough rapidly into ball. Place on a powder pastry board and with the heel of your hand, not the 7 That: 5 Tb chilled butter palm, rapidly press the pastry by two-spoonful bits ‘and 2‘Tb chilled vegetable down on the board and away from you in a frm, shortening auiek smear of about 6 inches. (This final blending A square mixing bow! of fat and flour is illustrated on page 141.) The dough egg beaten with x tsp war will be quite sticky if you have used the full amount ver ‘of sugar. Porm again into a ball, wrap in waxed paper, Y6 sp vanilla extract and chill for several hors wotil fim, A pasty board Waxed paper ‘Mold the pastry in a la ring oF fale bottomed cake pan as described and illustrated on page 143, Work rapidly if you have used the full amount of suger, a8 the dough softens quickly.TARTE AU CITRON TARTE AUX LIMETTES [Lemon of Lime Soufé Tart—hot] This delicious, light tart is really a souffé, The same filling is also attrac- tive in litle tart shells served for afternoon tea. Speaking of these, see also the Jemon butter filling on page 676. For 8 people A rine, cooked sugar- crust shell placed om a baking sheet, page 63 (ose only 3 Tb sugar in the pasty) A. wire whip or electric beater A3-tog-quart: bowl ¥4 cup granulated sugar 4 egg yolks less steel 646 When you bake the sell leit barely color soit will rot brown too much when ie goes again into the oven. Preheat oven to 325 degrees, Gradually bea the sugar into the egg yolks and con- tinue beating until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon, Beatin the rind and juice. Set bow over notquite- simmering water and stir with wooden spoon until mixture is too hot for your finger (165 degrees), and (GHAPTER TEN: DESSERTS AND CAKES ‘The grated rind of x lemon thickens enough to coat the spoon lightly. Be careful or 3 limes not to overheat it and scramble the egg yolks. 3 Tb lemon juice or lime juice A pan of notquitesimmer- ing water ‘A wooden spoon Optional: a candy ther 446g whites A pinch of salt ¥ cup granulated sugar Powdered sugar in shaker Beat the egg. whites and sale until soft peaks are formed; sprinkle on the sugar and continue beating until stiff peaks are formed (page 159). Fold the ex whites delicately into the warm lemon or lime mix- tare and tuen ito the eat shell Bake for about 30 minutes in middle level of prebested oven, When tart has begun to puff and eolr, sprinkle with powdered sugar. It is done when top is lightly brown, and a needle or knife plunged into the center comes out clean. If you cannot serve it immediately, lave in turned.off hhot oven withthe door ajar Te will sink slighly a it cools. (May be served hot, warm, or old but we think itisbest hot)TARTE AU CITRON ET AUX AMANDES [Lemon and Almond Tart—cold] For 6 people ‘An Binch, cooked, sugar When you bake the shell, let it haely coor oie will crust shell placed on @ not brown too much when it goes aguin into the oven, aking sheet, page 633, (ose only 3 Th sugar in the pastry) 3 kmons Remove the yellow part ofthe lemon skin wth a vege ‘A vegetable peler table pele; cut into jolenne strips Hg inch wide and 24 inches long. Simmer to vo 12 minutes in wa ter, Drain thoroughly DESSERT TARTS oar 2 cups granulated sugar Tol she sugar and % cup of water tothe thread stage 4% cup water (3p degrees); add the vanilla and lemon peel. Let {ryp vanilla extract sand for 30 minutes A small saucepan Optional: a candy. ther- Preheat oven to 325 degrees, ‘An electric beater or wire Beat the eggs and sugar in a mixing bowl for 4 to 5 whip ‘minutes, or until mixture is thick pale yellow and falls 2 eggs back on itself forming a slowly dissolving ribbon V4 cup granulated sugar A squart mixing bowel %eup (4 ounces) pulverized Beat inthe almonds, almond extract, lemon rind, and almonds, page 582 lemon juice. Pour this almond cream into the pastry 1% top almond extract shell and bake in midale level of preheated oven for ‘The grated ind and _ahout 25 minutes Tart is done when cream has pulled, strained juice of 114 browned very lightly, and a needle or knife plunged lemons into the eream comes out clean, Slide tart onto rack Arack Drain the strips of lemon peel and stew them over the tare. Bil their syrup down until iti. glaze (last drops are sticky when fill from spoon, 228 degrees), and spoon a thin coating over the top of the tart This tart is usually served cold, but may be eaten warm if you wish,