LCBO Food & Drink Autumn 2019

Fruitful infusions from page 106

CINNAMON AND LEMON TART There are a couple of secrets to this lemon tart. For optimum texture—and a crisp cookie-like crust—make sure the tart shell is virtually fully baked before adding the lemon filling. The second trick is to catch that moment in the baking when the filling is just set but still wobbly in the centre; it will continue to set to perfection upon cooling. The addition of cinnamon to both the crust and the meringue makes everything that much more interesting.

25 minutes or until golden brown and baked through. Cool on a wire rack. 6 Reduce the oven temperature to 300°F (150°C). 7 For the lemon filling, place the sugar in a bowl and finely grate zest from 5 lemons directly into the sugar. Stir well with a fork to combine, and set aside while you prepare the remaining ingredients. 8 Juice and strain the lemons—you should have 3/4 cup (175 mL) of juice—and set aside. Place the eggs in a separate mixing bowl and whisk just to break them up. Add the lemon sugar and whisk just to combine. Add the lemon juice followed by the whipping cream. Whisk just to combine, then strain mixture through a fine sieve. 9 Place the cooled tart shell on the middle rack of the oven and pour in the lemon filling. Bake for 40 to 45 minutes or just until the fill- ing is set around the outside but still wobbles in the very centre. Cool on a wire rack. 10  For the meringue, preheat the oven to 375°F (190°C). 11  Combine the egg whites, sugar and cream of tartar in the bowl of an electric mixer. Place the bowl over a pot of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir the mixture constantly with a rubber spatula, scraping down any sugar that clings to the side of the bowl. Con- tinue stirring until the sugar is fully dissolved and the whites are hot to the touch—they should reach 175°F (80°C) on an instant-read thermometer. 12  Transfer the bowl to the mixer fitted with the whisk attachment and beat on high speed until the meringue is stiff, glossy and cools to room temperature, about 5 to 8 minutes. 13  Spoon mounds of meringue on the lemon filling. Using the back of a spoon, gently spread the meringue right to the edges of the crust and slightly mound it in the middle. Using a fine sieve, sift the cinnamon over the meringue. 14  Place the tart on a baking sheet and bake for 10 minutes. Remove from oven and cool on a wire rack. Serve slightly warm or at room temperature. The tart is best the day it is made but keeps well for a day or 2 if refrigerated.

TART DOUGH 1 3/4 cups (425 mL) cake flour 1 1/4 tsp (6 mL) cinnamon 1/4 tsp (1 mL) baking powder 1/2 cup (125 mL) unsalted butter, room temperature 1/2 cup (125 mL) icing sugar 1 egg, room temperature

BRANDY INFUSEDWITH PLUMS & CARDAMOM

The plums turn this infused brandy a lovely deep purple while the cardamom adds just a hint of exotic spice. 18 ripe plums, pitted and sliced 1 1/2 cups (375 mL) granulated sugar 8 whole green cardamom pods, crushed 1 bottle (750 mL) brandy 1 In a large bowl, stir together plums and sugar. Let stand until sugar starts to dissolve, stirring occasionally, about 30 minutes. Stir cardamom pods into plum mixture. 2 Spoon plum mixture into a 2-quart (2-L) Mason jar or other glass or ceramic container with a lid. Pour brandy into the jar and seal lid tightly. Shake well. 3 Store in a cool, dark place for at least 1 week or up to 2 months, shaking jar once a day. 4 When ready to decant brandy, line a colan- der with a double layer of cheesecloth, using a piece large enough to overhang the colander by at least 3 inches (8 cm). Set colander over a large, wide pitcher. Carefully pour contents of jar into colander. 5 Once all brandy has drained into pitcher, fold cheesecloth over fruit in colander and press gently to extract as much liquid as possible without crushing fruit. Pick out and discard any visible pieces of cardamom pod, then transfer fruit to an airtight container and enjoy as described on page 108. (Fruit can be refrigerated for up to 2 weeks.) 6 Line a sieve with paper towel. Pour bran- dy through sieve into a second pitcher. Pour strained brandy into a 4-cup (1-L) bottle, seal tightly, and enjoy as described on page 108. (Brandy can be refrigerated for up to 2 months.) Makes about 2 1/2 cups (625 mL) fruit and 4 cups (1 L) infused brandy

1 tsp (5 mL) vanilla LEMON FILLING

1 cup (250 mL) sugar 5 to 6 large lemons 4 eggs 3/4 cup (175 mL) whipping cream MERINGUE 1/3 cup (80 mL) egg whites, from about 3 eggs

1/2 cup plus 2 tbsp (155 mL) sugar 1/8 tsp (0.5 mL) cream of tartar 1 1/4 tsp (6 mL) cinnamon

1 For the tart dough, in a medium bowl, com- bine flour, cinnamon and baking powder and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and icing sugar. Add the egg, followed by the vanilla, and mix well. The mixture may look curdled but will come together once the dry ingredients are added. 2 Add the flour mixture to the mixer bowl all at once and mix on low speed just until incor- porated. Shape the dough into a flat disc, wrap in plastic wrap and chill for 1 to 2 hours. 3 On a lightly floured surface, roll the dough to a 12-inch (30-cm) circle and fit it into a 9-inch (23-cm) tart pan with a removable bottom. Prick the bottom of the dough all over with a fork and chill for 1 hour or overnight.

4 Preheat the oven to 350°F (180°C).

5 Line the tart shell with foil and fill with baking beans. Bake for 20 minutes, remove the beans and foil, and continue baking for another 20 to

Serves 10

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FOOD & DRINK AUTUMN 2019