Pawaru-Grahmata

№ 13IX. nodaļa

Sviesta torte ar apvelku no cukura un oranžu ziediem

Lemon butter tart with orange-blossom icing

  • Serves 6
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Sweestatorte ar apwelku no zukkera un oranschu seedeem.

Modernizētslpp. 370–371 · PDF 384–385
6 porcijas

The book gives a couple of lemons, 2 or 3 rusks and 4 egg yolks, with "a good piece" of clarified butter and no amount of sugar. We use 2 lemons, 3 rusks and 4 yolks; the other amounts below are ours.

Method

6 soļi
  1. Pare the yellow zest off the lemons very thinly with a peeler, without the white pith. Squeeze the juice; you need about 4 tbsp for the filling.
  2. Pound the zest with the cinnamon and rusks in a mortar, or grind them in a food processor, until fine. Add the butter, yolks, sugar and 4 tbsp lemon juice and work everything into a smooth paste.
  3. Heat the oven to 200 °C. Roll out the pastry 3–4 mm thick and line a 22 cm tart tin. Crimp the edge. Spread in the filling.
  4. Bake for 15 minutes, then turn the oven down to 170 °C and bake for another 20–25 minutes, until the pastry is golden and the filling set and lightly browned.
  5. For the icing, mix the icing sugar with enough lemon juice or orange flower water to make it as thick as syrup, and stir in the orange peel or blossoms.
  6. Spread it over the warm tart and return it to the switched-off oven, door ajar, for 10 minutes, until the icing has set. Serve at room temperature.

Notes

What the book says vs. what we added

the book has the thinly pared zest of a couple of lemons pounded in a large mortar with cinnamon, 2 or 3 rusks, a good piece of clarified butter, 4 egg yolks, sugar and lemon juice, baked "as is known" in fine puff pastry. Plenty of fine sugar is mixed with a little lemon juice or orange flower water "as thick as syrup", with orange blossoms, spread on the tart and left to set in the covered tortu panna over gentle embers. The amounts, temperatures and times are ours.

Variation (cooked filling)

stir a good piece of clarified butter with sugar, orange blossoms, 2 crushed rusks, 2 egg yolks and a little lemon juice over gentle heat, let it cool, and bake it in puff pastry. For a 22 cm tart: 100 g clarified butter, 80 g sugar, 1 tsp orange flower water, 2 rusks, 2 yolks and 2 tbsp lemon juice, stirred over low heat until it thickens, 3–4 minutes. Bake as above.

Clarified butter

melt the butter slowly, skim off the foam and pour the clear fat off the milky sediment. Let it cool until soft but not liquid before mixing.

Orange blossoms

the blossoms of the bitter orange were a favourite flavouring in the period, fresh or candied. Orange flower water and candied peel come closest; use fresh blossoms only if you know they haven't been sprayed.

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