Meyer Lemon Pastry

Name: Meyer Lemon Pastry

Active Time: 15 minutes
Total Time: 2 hours, 35 minutes
Makes: 1 11-by-14-inch tart; Serves 9


Ingredients:

• 2 cups water
• 1 cup granulated sugar
• 6 Meyer lemons, thinly sliced
• 1 package frozen puff pastry (14 ounces), preferably Dufour, thawed
• All-purpose flour, for surface
• 1 large egg, lightly beaten, for egg wash
• Fine sanding sugar, for sprinkling
• 1 cup cold heavy cream
• 1/2 vanilla bean, split and scraped, pod reserved for another use

You will also need:

• Saucepan, Oven

Preparation:

• Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes.
• Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours.
• Remove lemons from syrup, and transfer to a wire rack set over a baking sheet to drain.
• Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
• Bake pastry until golden, 22 to 24 minutes. Let cool completely.
• Meanwhile, whisk heavy cream and vanilla seeds with a mixer on medium speed until soft peaks form.
• Top pastry with lemon slices. Serve with vanilla cream.

Cook's Notes:
Lemons can be refrigerated in syrup for up to 1 week.