Tarts are characteristically tangy, with a rich, creamy filling and fruit to balance the flavors. The light, flaky pastry that holds the custard adds a sweet, buttery characteristic, making this dessert the ultimate in deliciousness. The blonde ale is similar to a Kölsch, with a light, fruity essence that knocks this pastry recipe out of the park.
Active Preparation Time: 1 hour, 30 minutes
Total Time: 24 hours
Serves: 8–10
Tart
5 oz (142 g) all-purpose flour (a generous 1 1/8 cup, if you measure by volume)
4 Tbs butter, cold, cubed
2½ oz (71 g) powdered sugar (about ½ cup, if you measure by volume)
Salt
1 egg
1 batch blonde ale lemon curd (see below)
Fresh berries
Whipped cream
Preheat the oven to 350°F (177°C).
In a food processor, combine the flour, butter, powdered sugar, and a pinch of salt. Pulse until the mixture is pea-sized. Lightly whisk the egg and add it to the mixture. Pulse lightly to avoid overmixing. Turn the dough out onto a flat surface and form it into a disc. Chill the dough for at least an hour before use.
On a floured surface, roll out the dough until it is 1/8 inch (25 mm) thick. Gently fold it over a rolling pin and carefully transfer it to a 10" (25 cm) tart pan with a removable bottom, making sure to get the tart shell into the corners of the pan. Trim any excess dough with a small knife, then, using a fork, prick the bottom of the dough.
Line the dough with foil and fill it with baking weights. Again, make sure to get all the way into the corners. Bake for 12 minutes. Carefully remove the foil and weights. Bake for 5 more minutes, or until the crust is lightly golden brown around the edges. Let the tart shell cool completely before filling.
Blonde Ale Lemon Curd
Zest of 1 lemon
¾ cup (177 ml) lemon juice
¼ cup (59 ml) Aspen Brewing This Season’s Blonde
1½ cup sugar
16 egg yolks
12 Tbs (1½ sticks) butter, cubed
Salt
While the tart shell is cooling, make the lemon curd. Combine the lemon zest, juice, beer, and sugar in a medium saucepan on the stove. Bring to a boil. Place the egg yolks in a heatproof bowl and slowly add the hot lemon juice mixture to the yolks, while mixing with a spatula. Take care to add the hot liquid slowly to avoid cooking the egg yolks. When two thirds of the liquid is incorporated into the yolks, pour everything back into the pot and return to the stove.
Cook over low heat, continuously dragging a spatula along the bottom of the pan as it heats. It is important to keep the mixture moving to avoid clumps. Continue cooking until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir in the butter, one piece at a time. Add pinch of salt. If there are some clumps or the lemon curd doesn’t look smooth, strain it through a mesh sieve to remove any inconsistencies.
Immediately fill the cooled tart shell with the prepared lemon curd and smooth the top with a spatula. Let chill overnight.
To serve, cut into 8–10 slices and top each slice with fresh berries and whipped cream.
Beer Suggestions: Pair with the remaining Aspen Brewing This Season’s Blonde (Aspen, Colorado). Others that would pair nicely include Russian River Brewing Company Temptation (Santa Rosa, California), Duvel (Puurs, Antwerpen Belgium), and Schlafly Double Bean Blonde (St. Louis, Missouri).
PHOTO: CHRISTOPHER CINA