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Bones’ Meyer Lemon Tart

7 years ago by

We loved our visit to Bones in Paris so much that we wanted to share one of their recipes with you! Chef James Henry shared with us how he’s perfected the lemon tart — and it’s big enough for a large dinner party, or to last you a while if you’d prefer not to share…

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For pastry
23oz farine type 55 bio
5oz malted barley powder
610 butter
22oz sugar
1oz salt
1 egg yolk
5oz grams milk

Mix dry ingredients, stir
Add butter and fold in
Finish with wet ingredients, stirring to an even consistency

For frangipane
9oz almond powder
9oz soft butter
9oz icing sugar
4 eggs
Zest of two lemons

Mix sugar, flour and butter until combined to a good consistency
Add eggs and stir to finish

Plus: 10 meyer lemons for slicing

Roll out pastry and fit evenly to a large tart shell, put in fridge to rest for two hours
Slice 10 meyer lemons finely crosswise and remove all seeds
Blind bake shell until golden, let cool and then fill with frangipane
Layer thin lemon slices on top of frangipane
Bake in oven at 350 degrees fahrenheit for 20 minutes uncovered, then cover with foil and bake for another 20 minutes
Check regularly by inserting a small knife – if it comes out dry, tart is ready

 

Voila ! Bon appetit !

 

Bones / 43, Rue Godefroy Cavaignac – 75011 Paris, France

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