A newsletter for the students, faculty and staff of the Collin County Community College District. Published monthly. For information or submissions, call 972.599.3142. Cougar News welcomes student and faculty submissions. Next deadline: July 10 All submissions are due by 5 p.m. on the due date. Photos cannot be returned. Text should be e-mailed to mrobinson@ccccd.edu or sent on disk. Please submit copy that is proofed, edited and saved in Word format. Cougar News staff: Lisa Vasquez, director; Mark Robinson, editor; Marcy Cadena-Smith, contributor; Stephanie Hall, student correspondent; Nick Young, photographer; Heather Darrow, special contributor; Luai Bseiso, special contributor.
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Recipe of the Month -- Lemon Tart with Blackberry Sauce
Submitted by Kathryn Martin
Lemon Tart with Blackberry Sauce & Fresh Blackberries
Serves 8 -10
Ingredients:
1 pie crust pastry
2/3 cups all purpose flour
½ teaspoons baking powder
¼ teaspoons salt
1 tablespoons sugar
½ lemon, juiced and zested
6 tablespoons cold butter cut in pieces
1 egg yolk
3-4 tablespoons whipping cream
Lemon Filling
2-3 lemons, juiced and zested
2/3 cup freshly squeezed lemon juice
½ cup superfine sugar
4 tablespoons whipping cream
4 eggs, plus 3 egg yolks
Confectioner's sugar, for dusting blackberry sauce and blackberries
½ - ¾ cups blackberry jam (seedless), warmed and thinned with a little water
½ cup fresh blackberries, washed and brushed with sauce but kept separate
Instructions:
1. For the pastry, sift the flour, baking powder and salt into a bowl. Stir in the sugar and lemon zest. Add the butter and work in until the mixture resembles breadcrumbs. Stir in the egg yolk and cream to bind. Form into a ball, wrap and chill for 30 minutes.
2. When the dough has chilled and rested for 30 minutes preheat the over to 375 degrees. Roll out the pastry and use to line a nine-inch quiche pan. Flute the top and prick the pastry bottom with a fork, line with foil and fill with baking beans. Place on a sheet pan. Bake for 15 minutes, or until the edges are dry. Remove the foil and beans, and bake for five-seven minutes more, until golden brown. Edges may need to be covered when you remove beans to prevent them from getting too brown. Cover with foil or pie saver.
3. While the crust is baking, beat together the lemon zest, juice and sugar. Gradually add the cream and beat until well blended. Beat in the eggs, one at a time, and then beat in the yolks. Beat until all is well blended.
4. Pour the filling into the baked crust. Bake for about 15-20 minutes, until the filling is set. (Cook to an internal temp of 155 for 15 seconds) If pastry begins to brown too much, cover the edges with foil.
5. Let cool. (An ice bath to bring down the temperature to 41 within four hours.) Dust with confectioner's sugar, (when cooled) then at service top with blackberry sauce and three-five blackberries on each slice. You could also put the sauce in a clean squeeze bottle and decorate the plate before placing your slice of lemon tart on the plate. Then add a zigzag of sauce on top and three-five berries.
[PRINTER FRIENDLY VERSION]
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