Marbleized Lemon Tart with Sage

Name: Marbleized Lemon Tart with Sage
Yield: makes one 9-inch tart
Ingredients: 2 1/4 cups all-purpose flour, plus more for dusting; 3/4 cup coarse yellow cornmeal, preferably stone-ground; 3 tablespoons sugar; 1 tablespoon plus 1 teaspoon finely chopped fresh sage leaves; 1 1/2 teaspoons salt; 1/2 teaspoon finely grated lemon zest; 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces; 3 large egg yolks; 1/4 cup plus 1 tablespoon ice water; 1/4 teaspoon unflavored powdered gelatin; 1 tablespoon water; 6 large egg yolks; 1 cup sugar; 1/4 teaspoon salt; 1/2 cup fresh lemon juice; 1/2 cup (1 stick) unsalted butter, cut into tablespoons; 3 tablespoons crème fraîche

January 24, 2012

Anyone who samples this sunny lemon tart can tell you that appearances don’t deceive: The dessert tastes every bit as bright and springlike as it looks. Egg yolks, sugar, and freshly squeezed lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest and fresh sage. Before it is chilled to set, crème fraîche is dolloped over the curd filling and teased into a swirling pattern with a wooden skewer.

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