With the holidays here, we will be doing a series of blog posts featuring yummy, but accessible, recipes that pair beautifully with our wines and are guaranteed to impress your guests. Our Chardonnay is a perfect white wine to pair with heartier winter foods. A touch of oak and great acidity make it food friendly and perfectly enjoyable on its own.
Make sure to check out our blog for our other recipe posts. Let’s dive in to this recipe.
There won't be much exposition on this one. This is a delicious recipe from another of my favorites, Ina Garten. I am in no way a baker, but I find this recipe to be completely doable with my limited skills.
Why This Pairing Works: Although this has simple flavors, it is truly a match made in pairing heaven. The lemon notes in both the tart and the wine shine brightly. The buttery shell matches perfectly with the buttery note in the Chardonnay that comes from malolactic fermentation. The acidity in the wine is a great match for the acidity from the lemons. Lastly, the salty note in the tart matches well with the touch of new oak in our wine. This is just such a great pairing!
For the tart shell:
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
For the lemon curd:
4 lemons, at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt
- Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Meanwhile, preheat the oven to 350 degrees F.
- Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
For the lemon curd:
- Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
- Fill the tart shell with warm lemon curd and allow to set at room temperature.