This delicately-scented pastry is ideal for making fruit tarts. Make it when rosemary is in bloom and it will compliment the taste of fresh strawberries. It tastes like lemon butter shortbread cookies. Have ingredients as cold as possible. This recipe makes pastry to fit a 10” removable bottom tart pan.
8 rosemary blossoms
Zest of one large lemon (yellow part of peel only)
¼ cup sugar
1½ tsp cold lemon juice (Meyer lemon is best)
1¼ cups all-purpose flour, frozen for at least 30 minutes
¼ tsp salt
1 cube = 8 Tb cold butter
1 egg yolk
Prepare ice water: Add ice to approximately ¼ cup cold water and let sit until water is ice cold.
Make dough in food processor:
Pulse sugar, lemon zest and rosemary blossoms in food processor. Add flour and salt and pulse briefly to mix.
Cut butter into 8 tablespoon-size slices and add to ingredients. Pulse until mixture resembles coarse cornmeal.
Juice 1/2 a lemon and measure 1½ tsp lemon juice. Mix lemon juice, egg yolk and 2 ½ Tb ice water in a small bowl or cup, pour into processor and pulse a few times. Don’t over-mix the dough or it will toughen. Dough should be soft and malleable.
Pour the dough into a large bowl and form a ball and flatten into a disk. Place it in the center of the tart pan.
Press the dough into the sides of the pan so it gets that pretty fluted look. Be careful not to stretch the dough, or it will shrink when it bakes. Pat the dough with the flat part of your palm in the center so it’s even. Press on the rim of the edges to trim the excess dough. Reserve a little extra dough in case you need to repair the shell.
Cover entire crust with the parchment paper. Refrigerate for 30 minutes or more.
About 15 min before taking the pastry out of the fridge, preheat the oven to 375◦
Remove the pastry from the fridge and fill with ceramic pie weights. (You can substitute beans). and trim the excess parchment with scissors so it won’t burn. Cover the edges with a pie protector or foil strips. Bake on the middle rack for 10 minutes.
Take the pan out and remove the parchment paper and pie weights. Prick the entire bottom of the pastry with a fork. Cover edges with the pie protector again. Return the pastry to the oven for about 15 minutes until it is golden brown. Let it cool completely on a rack before filling.