Meyer Lemon Tart from Bread & Ink Cafe in Portland Or

[Guest guest]

Here's one that must be great because the place that serves it is getting great

reviews from the locals.

 

** Note to you folks on TNT list, I just noticed that somebody else posted this

there too (unformatted). Seems THAT gal adores the Bread and Ink Cafe, too and

eats there lots. )

 

I have only eaten once at the Bread and Ink Cafe --- but it was one of the best

omelets I've ever tasted! (Was filled with brocolli, cauliflower, other

veggies, and veggie sausage, too. I would not have ordered that combination,

but happily, the waitress RAVED and said she eats it every single day! BOY, was

it yummy! The veg sausage is made here in Portland by the folks that came up

with the veggie burger.) So, here is a recipe from the cafe that was posted in

our Oregonian FoodDay. I suspect the recipe is to die for.

 

Brenda Adams

 

 

* Exported from MasterCook Buster *

 

Meyer Lemon Tart (Bread & Ink Cafe)

 

Recipe By : Bread and Ink Cafe, Portland, Oregon

Serving Size : 1 Preparation Time :

Categories : Restaurant Tarts

Desserts Pies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 meyer lemons

(or 3 regular lemons)

3 cups granulated sugar -- (divided)

2 cups water

4 cups all-purpose flour

1 pinches salt

2 teaspoons vanilla

2 cups unsalted butter -- chilled

(4 sticks)

2 cups mascarpone cheese

2/3 cup whipping cream

1 cup powdered sugar

2/3 cup meyer lemon juice

(or regular lemon juice)

 

Makes one 11-to 12-inch tart

 

Wash whole lemons and slice into thin slices, discarding the ends that have no

pulp. Remove any seeds. Combine 2 cups sugar and the water and bring to a

boil. Add the lemon slices and simmer until the lemon slices are slightly

translucent and sweet, about 20 to 30 minutes. Carefully remove the candied

lemon slices to a baking sheet to cool. Set aside.

 

Preheat oven to 350 degrees.

 

Combine the flour, salt, vanilla and remaining 1 cup sugar in the bowl of a

food processor. Pulse to combine. Cut the chilled butter into pieces and add

to the flour in the food processor. Pulse until the mixture is crumbly and the

butter is the size of small peas. Press the mixture firmly into an 11- or

12-inch tart pan.

 

Cover the dough with a piece of parchment paper and add about 1-1/2 cups dried

beans or pie weights to hold the dough in place.

 

Bake the tart shell for 10 to 15 minutes or until set. Remove the dried beans

and parchment paper and continue baking for another 10 minutes or until golden

brown. Cool completely on a wire rack.

 

Combine the mascarpone cheese, cream, powdered sugar and lemon juice in a

medium bowl and whip until the mixture is thick and smooth (should be the

consistency of thick whipped cream). Taste and add more sugar or lemon juice

if necessary.

 

When the tart shell is completely cool, fill with the mascarpone filling.

Garnish with the candied lemon slices. Chill well before serving.

 

-----

 

Q: I would like to obtain the recipe for the Meyer Lemon Tart served at the

Bread and Ink Cafe at Southeast 36th Avenue and Hawthorne Boulevard. Thank

you. -- Donna Brunhaver, Sherwood

 

A: Bread and Ink Cafe has been serving delicious food for many years. Pastry

chef Chantel Broad created this wonderful Meyer Lemon Tart for the lemon lovers

among us. Meyer Lemons are in season during the months of December, January

and February, but this tart is still fabulous made with regular lemons.

 

Source info: Oregonian FoodDay 4/6/99, Restaurant Request section. MC

Formatted by Brenda Adams <adamsfmle who has eaten (with

relish) at this tiny cafe over in the Hawthorne District (which is a wonderful

(! ! !) past of town). The town is rejuvenated with wonderful shops and too

much to tell you about here. We **love** to make a day of shopping, book

shopping, browsing around, eating.... IF you ever get to Portland, don't miss

this little suburb of Portland and the Bread and Ink! brenda (PS: I believe

this cafe is mostly vegetarian.) Brenda Adams to RC & VR 4/99.

 

 

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