Bones’ Meyer Lemon Tart
9 years ago by
We loved our visit to Bones in Paris so much that we wanted to share one of their recipes with you! Chef James Henry shared with us how he’s perfected the lemon tart — and it’s big enough for a large dinner party, or to last you a while if you’d prefer not to share…
For pastry
23oz farine type 55 bio
5oz malted barley powder
610 butter
22oz sugar
1oz salt
1 egg yolk
5oz grams milk
Mix dry ingredients, stir
Add butter and fold in
Finish with wet ingredients, stirring to an even consistency
For frangipane
9oz almond powder
9oz soft butter
9oz icing sugar
4 eggs
Zest of two lemons
Mix sugar, flour and butter until combined to a good consistency
Add eggs and stir to finish
Plus: 10 meyer lemons for slicing
Roll out pastry and fit evenly to a large tart shell, put in fridge to rest for two hours
Slice 10 meyer lemons finely crosswise and remove all seeds
Blind bake shell until golden, let cool and then fill with frangipane
Layer thin lemon slices on top of frangipane
Bake in oven at 350 degrees fahrenheit for 20 minutes uncovered, then cover with foil and bake for another 20 minutes
Check regularly by inserting a small knife – if it comes out dry, tart is ready
Voila ! Bon appetit !
Bones / 43, Rue Godefroy Cavaignac – 75011 Paris, France
Elle a l’air succulente!!
Thank you, thank you so much for sharing this with us all! I’m thrilled to be the first to thank you for this kindness, as my son is crazy for lemon tart. Xoxoox
And, as vegetarians, we adore that you shared with us a recipe that the whole world can enjoy. It looks incredible.
Yummy!!!!!!!
Passa a trovarmi VeryFP
This looks amazing! Love lemon.
Warm Regards,
Alexandra
http://www.littlewildheart.com
Rien à voir avec notre bonne vieille tarte au citron meringuée… mais ca a aussi l’air pas mal du tout ! Je vais me lancer pour essayer ! Par contre, une question : le beurre est sous quelle forme ? Ramolli, fondu, … ?? Merci !
Ok les français, on rigole ou pas?
Looks lovely. If it’s okay I’d love to share this recipe on my blog..while giving credit to you of course.
My blog: http://girlwhowouldbeking.com
Pardon, Garance, il ya l’air d’etre trop bon!
that looks so good!
http://hashtagliz.com
Looks delicious, and love that it uses wholewheat flour, thanks. Am going to make tomorrow. Can you clarify if it is 5ozs or grams of milk, probably ozs but not sure. Thanks.
Yum!
Is the amount of butter 6 oz? It reads 610.
Ca a l’air délicieux :) Ca sent l’été tout ça, avec toutes ces tranches de citron :)
Bisous bisous
Sandy
http://www.taimemode-fashionblog.com
http://photosfrench.blogspot.fr
As an experienced home cook and baker I’d urged you to go over the recipe again. Just reading through it now there are lots of problems with it. I’d hate for readers to be disappointed and confused trying to do it at home.
It looks so good!
http://www.kolorowadusza.com
800 gr de farine!!? .. c’est pour combien de personnes cette tarte!
This look so delicious !
http://www.fruityandpassion.com/2015/04/inspiration-board-april-1.html#more
Dear Garance, I love that you share this restaurant and the lovely pics with us. Also I am thrilled that you do food posts but I am curious…that crust looks more than just caramelized to me…
Thank you so much for this! It looks so delicious! I am going to try it!:)
Looks tasty! Fruit tarts are always a hit! Sun ripe plum tarts are killer….will have to go lemmon some day! Maybe Orange! Tend to go for square shaped tarts…easier to cut up….IMO. Thanks for sharing!
OH MAMMA! Lemons and tart, that´s one delicious combo! :)
610 grs de beurre me semble juste énorme !
Mais si c’est pour nourrir une tablée, ça devrait aller !
Elle est très appétissante en tout cas.
Christine
Merci Garance pour le partage!
Wow.
Meyer lemons are my spirit fruit*.
I agree with some other comments here, though, the quantities look – maybe poorly translated? Confusing at best.
Love the almost-burnt crust – acid and carbon play off each other so well. Like grilled lemons.
*seriously, everyone has a spirit fruit. It’s like a spirit animal – but fruit – that represents your utmost self!** Some people say men have spirit vegetables.
** OK, Ok, actually they don’t – but if you ask everyone at a cabin weekend what their spirit fruit is, you’ll have amusingly absurd conversation all weekend long.
Sounds and looks delicious :)
http://lifestylebyola.blogspot.com/
Just tasted this at Bones! Perfect for Paris in the spring. Thanks for the recipe, Garance!
Looks divine!
Je suis magnétisée par cette photo. les couleurs, la lumière, la prise de vue, et tout ce qu’elle suggère : la chaleur, la convivialité, le partage, les amis, la bonne humeur, le réconfort, la générosité, la saveur…. le soleil…Je suis en train de travailler sur mon ordi et je l’ai mise en arrière-plan de mon document. Bonheur exquis ! Merci Madame la photographe !
HUIT CENT SOIXANTE GRAMMES DE BEURRE EN TOUT ?????
Ce n’est pas possible il doit y avoir une erreur ! Vous vous rendez compte combien ça fait de plaquettes ? 3 + un bout d’une 4ème !
Looks so good <3
awesome post!!
i love that this is a healthy beautiful way to have a sweet thing-
thank you for an awesome variation on your posts-
good looks, good style! nice photo!
Really good article, nice photo !!
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Cette tarte m’ayant tapée dans l’oeil tout le week-end, me voilà toute contente prête à la cuisiner quand tout à coup, à la relecture il y a comme un bug… 650 g de farine ?!!!! + 150 g d’une autre farine ?? Plus 610 grammes de beurre…. Heu…. Je n’ai jamais vu ça. Je suis sur ma table de cuisine avec mon doseur à farine mi perplexe – mi dégoutée de savoir que je vais peut etre ranger mes ingrédients que je viens d’acheter exprès. snif snif ! A moins que vous ayez des super pouvoirs et pouvez me répondre aussitot ! D’avance merci
Euhh… je sais pas… en France on fait pas de tartes à …. 610 grammes de beurre… ce ne’est pas un peu trop “big big” ça?
Vous avez mal lu, il en faut encore une grosse plaquette en plus pour la garniture ! :D
I am curious: the recipe calls for Meyer lemons, but I have never seen them in Paris. Does Bones use Meyer lemons and if so, where can you get them (in Paris.)? Thanks!
I have no idea what the first two ingredients are or where they are to be found.
That piece you cut off there, almost looks like an entremet, right?
How much is the first amount of butter? Is icing sugar the same as powdered sugar?