Cost per recipe $3.01 view details
- Â Â Grated zest of 1/2 lemon
- 1 lb Basic Bread Dough (see below)
- 1/2 c. creme fraiche or possibly lowfat sour cream
- 1/2 c. sugar
- 1 tsp active dry yeast
- 1 tsp sugar
- 1Â 1/3 c. lukewarm water (about 105 degrees)
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp fine sea salt
- 4 c. bread flour plus more
- In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand till foamy, about 5 min. Stir in the oil and salt. Add in the flour, a little at a time, mixing at the lowest speed till most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed till soft and satiny but still hard, 4 to 5 min. Add in additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft.
- Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator till doubled or possibly tripled in bulk, 8 to 12 hrs. The dough can be kept for 2 to 3 days in the refrigerator. Simply punch down the dough as it doubles or possibly triples. (Makes 1 1/2 pounds dough)
- Heat oven to 450 degrees. Knead the lemon zest into the bread dough. Roll out the dough to about 10 inches, and carefully transfer the dough to a baking sheet.
- Spread the creme fraiche proportionately onto the bread dough right to the edge. Sprinkle with sugar.
- Bake till the tart is puffed and golden, about 25 min. Remove from the oven, let sit for about 3 min (so the cream and sugar solidify, and the tart is easier to cut), and serve.
- This recipe yields one 10-inch tart.
- Yield: 1 ten-inch tart
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|Amount Per Recipe||%DV|
|Recipe Size 1025g|
|Calories from Fat 578||27%|
|Total Fat 65.75g||82%|
|Saturated Fat 20.89g||84%|
|Trans Fat 0.0g|
|Total Carbs 335.81g||90%|
|Dietary Fiber 13.1g||44%|