ScarlettTorta Al Limone (Lemon Pie)
July 23rd 2008 13:23
Torta Al Limone (Lemon Pie)
About Pie
A pie is a baked food, with a baked shell usually made of pastry dough that covers or completely contains a filling of fruit, meat, fish, vegetables, cheese, creams, chocolate, custards, nuts, or other sweet or savoury ingredients. Pies can be either “filled”, where a dish is covered by pastry and the filling is placed on top of that, “top-crust”, where the filling is placed in a dish and covered with a pastry / potato mash top before baking, or “two-crust”, with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking. These bottom-crust-only pies may be known as tarts or tartlets. An example of a bottom-crust-only pie that is savoury rather than sweet is a quiche. Tarte Tatin is a one-crust fruit pie that is served upside-down, with the crust underneath. Blind-baking isused to develop a crust’s crispiness, and keep it from becoming soggy under the burden of a very liquid filling. If the crust of the pie requires much more cooking than the chosenfilling, it may also be blind-baked before the filling is added and then only briefly cooked or refrigerated. Pie fillings range in size from tiny bite-size party pies or small tartlets, to singly-serve pies (e.g. a pasty) and larger pies baked in a dish and eaten by the slice. The type of pastry used depends on the filling. It may be either a butter-rich flaky or puff pastry, a sturdy shortcrust pastry, or, in the case of savoury pies, a hot water crust pastry.
INGREDIENTS
Serves 6
1 quantity Sweet plain pastry
2 eggs
2 egg whites
pinch of salt
1 cup granulated sugar
1½ cups ground almonds
⅓ cup butter, melted
2 lemons, finely ground zest and juice
10 pieces candied lemon peel
confectioners’ sugar
For Sweet plain pastry
2 cups all-purpose flour
⅓ cup granulated sugar
pinch of salt
1 – 2 lemons, grated zest (optional)
½ cup butter, chopped
2 egg yolks
For the pie pan
Butter, as needed
Flour, as needed
1. To prepare the pastry, combine the flour with the sugar and salt in a mixing bowl. Add the lemon zest, if using.
2. Add the butter and work it in with your fingertips until the mixture is fine and crumbly – the same texture as bread crumbs.
3. Transfer to a clean work surface and shape into a mound. Make a well in the center, add the egg yolks, and work them into the flour.
4. Knead the pastry briefly until it is smooth and elastic. Do not knead for too long, as this will make it though and chewy. Wrap in foil and chill in the refrigerator until ready to use.
5. Preheat the oven to 350ºF.
6. Roll the pastry out so that it is large enough to line a fairly shallow 10-inch pie pan.
7. Butter and flour the pan and line it with the pastry.
8. Prick well with a fork.
9. Whisk the egg whites with the salt until stiff.
10. Beat the whole eggs with the sugar in a bowl, and add the almonds, egg whites, butter, and the lemon zest and juice.
11. Spread this mixture evenly over the dough.
12. Bake for 40 minutes.
13. Decorate the tart with the candied peel and sprinkle with a little confectioners’ sugar.
14. Serve chilled.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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