Nicoise Summer Tart Food
TARTE AU CITRON A LA NICOISE
Steps:
- For the dough: Combine flour, sugar, baking powder and salt in a food processor fitted with metal blade. Pulse several times to mix. Add butter and pulse about 15 to 20 times to reduce mixture to a fine powder. Add eggs and pulse again, continuing to pulse until dough forms a ball. Remove dough from work bowl, wrap and chill. Preheat oven to 325 degrees and set rack in the lowest position. Butter a 9-inch layer pan, 2 inches deep. Roll the dough about 1/4-inch thick and line the pan. In rolling, keep the dough as close as possible to the size of the pan.
- For the filling: Whisk sugar and flour together in a mixing bowl, then wisk in eggs, 2 at a time. Whisk in remaining ingredients one at a time. Pour filling into prepared pan and bake for 1 hour, or until the filling is set and the crust is golden. Cool pan and refrigerate covered.
- To unmold, warm bottom of pan and invert tart onto plate or cardboard. Remove pan and replace with another plate or cardboard. Reverse again. Serve very cold.
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