Makes one 9-inch tart
For the crust:
1 cup all purpose flour
¼ lb unsalted butter, cut into cubes
½ tsp salt
1 yolk plus enough water to total ¼ cup
(reserving the egg white)
For the filling:
1 cup sugar
⅓ cup Meyer Lemon Honey Vinegar
⅔ cup heavy cream
Icing sugar or lightly whipped cream,
For the crust:
In a medium bowl, combine the flour, butter and salt. Work the butter into the flour until only pea-sized pieces remain. Add the egg yolk and water and mix until combined. Shape into a disc and wrap with plastic wrap. Chill for at least 30 minutes.
Preheat the oven to 350°F.
On a lightly floured surface, roll out the dough into a circle about 10” wide and ¼” thick. Transfer the dough to a tart pan and carefully pat into place. Trim the overhanging crust down to ½” and carefully
fold it towards the inside of the crust, pressing it in place. Place in the fridge 15 minutes to firm up.
Prick the bottom of the crust with a fork and line it with a piece of tin foil. Fill the foil with baking weights and bake for 30 minutes. Remove the tin foil and weights, brush the bottom with the remaining egg white and bake until lightly golden, approximately another 10 minutes.
For the filling
Meanwhile, place the eggs and sugar in a medium bowl
and whisk until light. Add the vinegar, and mix to combine. Add the cream, mix, and set aside until the crust is ready. Once the crust has been removed from the oven, reduce the temperature to 300°F. Pour the filling into the crust and return the tart to the oven. B
ake for 30 minutes, or until the center of the tart jiggles just a bit. Let cool on a wire rack.
Serve dusted with icing sugar or with lightly