With all that is happening in the world right now, I think it is important to realize just how lucky we are and how wonderful it is to get up every morning to a life that is truly blessed. For me, this life is all about feeding people and teaching others to cook. In a world of uncertainty, I find happiness in the smallest of things. Planning and planting the kitchen potager, going to the local market to gather the ingredients for that day's cooking class and sitting around the table with friends to enjoy a meal together.
The Cook's Atelier is much more than a traditional cooking school, the convivial aspects and friendships that are found are just as important as the recipes. We honor the relationships that we have with the people who spend their lives growing good food. Monsieur Méneger, a chef and farmer, who is passionate about heritage breeds of pigs and chickens, Madame Loichet, who gathers the produce from her garden for the Saturday morning market in Beaune, Monsieur Vossot, an artisan butcher who takes pride in preserving his craft, Madame Petit for her fresh eggs and Madame Pechoux for what could be the most beautiful salad greens I have ever seen. A special thank you to all of you who have visited us here at The Cook's Atelier. We are so very grateful to be able to share our passion with you.
If you find yourself visiting Beaune, we'd love to have you join us for a market tour and cooking class or dinner with the cook. For more information, please visit us here. If you want to see what we are up to, you can also follow us on Facebook, please click here for the link.
lemon cream tart
adapted from Tartine Bakery, by Elisabeth M. Prueitt
pâte sablée
makes four 9-inch tart shells or twelve 4-inch tartlet shells
1 cup plus two tablespoons unsalted butter, at room temperature
1 cup sugar
1/4 teaspoon fleur de sel
2 large eggs, at room temperature
3 1/2 cups all-purpose flour
Using a stand mixture, combine the butter, sugar and salt and mix on medium speed until smooth. Add the eggs, one at a time, and mix until smooth. Stop the mixer and scrap down the sides of the bowl with a rubber spatula. Add the flour all at once and mix on low speed just until combined. Be careful not to overwork the dough.
Transfer the dough to a large work surface and bring it together with your hands to incorporate completely. Divide the dough 4, shape into 1-inch thick discs. Wrap well in plastic wrap and chill for at least 2 hours or overnight.
Place it on a lightly floured work surface, sprinkle a little flour over the dough, and roll it out into a 1/8-inch circle, flouring as necessary. Lift and rotate the dough a quarter turn after every few strokes to discourage sticking. Cut out a circle 2 inches larger than the pan. If using a 9-inch tart pan, starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over the tart pan. Carefully ease the dough into the bottom and sides of the pan. Be careful not to stretch the dough or the sides will shrink during baking. If the dough develops any tears, just patch with a little extra dough, pressing firmly to adhere. To remove the excess dough, work your way around the edge pinching off any excess dough with your fingers. Place the pastry shell in the refrigerator or freezer until firm, about 15 minutes.
Preheat the oven to 325 degrees F.
Dock (make small holes) the bottom of the tart shell or tartlet shells using a fork. Place in the oven and bake for 7 to 10 minutes for a partially baked large shell or 5 to 7 minutes for tartlet shells. The pastry should be lightly colored and look dry and opaque. Check the shells during baking and rotate the pans if necessary for even color.
For a fully baked shell, bake until golden brown, about 5 minutes longer. Let cool completely on wire racks.
for the lemon cream
1/2 cup lemon juice
3 large eggs
1 large egg yolk
3/4 cup sugar
pinch of sea salt
1 cup unsalted butter, cool
Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. Combine the lemon juice, whole eggs, egg yolk, sugar and salt in a stainless steel bowl that rests securely on the rim of the saucepan, but not touching the water. Using a wooden spoon, stir the ingredients together until the mixture becomes very thick and coats the back of the sppoon.
Remove the lemon curd from the heat. Add the butter a little at a time, stirring to incorporate completely.
to prepare the tart
Have the tart shell ready for filling. Pour the lemon curd directly into the cooled tart shell. Shake the tart pan gently to smooth out the top of the filling. Chill the tart until firm, about 2 hours, before serving. Just before serving, whip the cream until it holds soft peaks. Plate the tart and serve with dollops of whipped cream.
