Heat remaining 1 cup milk in a large saucepan over medium-high until it begins to boil, about 5 minutes. Whisk flour, salt, and ½ cup milk in a medium bowl until combined and no lumps remain. Place a rimmed baking sheet in oven to heat. Position a rack in top third of oven preheat to 500°. Remove from heat and stir in reserved lemon peel. Cook, swirling pan occasionally, until thermometer registers 225°. Bring cinnamon, sugar, and ¼ cup water to a boil in a small saucepan fitted with candy thermometer over medium-high heat. Peel zest from one half of lemon into wide strips with a vegetable peeler, leaving white pith behind set aside.
Step 5ĭo Ahead: Dough can be made 1 day ahead keep chilled, or freeze up to 3 months. Chill 1 log at least 3 hours transfer remaining log to freezer for another use (this amount of dough makes enough for 24 tarts freeze the extras for your future crispy tart needs). Trim both ends to clean up the edges, cut log in half crosswise, then wrap both pieces in plastic wrap (you should have two 6" logs). When you get to the end, wet edge of dough just before you roll it so that it sticks. This dough is very forgiving-if there are any small holes, don't worry about it. Starting with the long side closest to you, tease up edge of dough with a bench scraper and tightly roll it away from you into a log, brushing excess flour from the underside as you go. Spread remaining butter over surface of dough, leaving a ½" border. Roll dough out a third time to a 12" square (it’s worth it we promise!). Again rotate folded dough 90° counterclockwise, flouring surface as needed. Rotate dough 90° counterclockwise the sides and top edge will be open. Lift up the right, unbuttered column and fold it over the middle column, then fold the far left column over the middle, as though you were folding a letter into thirds. butter over the left and center columns, leaving a ½" border around the edges (it should look like a slice of toast that’s been buttered on the left two-thirds). Using a small rubber spatula, spread 2½ Tbsp. Imagine dough is made up of 3 equal columns. Roll dough out to a 12" square (it will be quite thin), flouring surface as needed to prevent dough from sticking. Place dough on surface and dust with flour lightly coat rolling pin with flour. Generously flour (really, use a lot of flour) a clean work surface. Make sure your butter is softened to the consistency of sour cream (you can put it in a bowl and give it a stir). Wrap in plastic and let sit 30 minutes to relax gluten.
Knead until dough is elastic but still very sticky, about 5 minutes (alternatively, beat on medium speed in a stand mixer fitted with the paddle attachment until dough pulls away from sides of bowl, about 3 minutes). Using your hands, mix salt, 1 cup flour, and ½ cup water in a large bowl until a shaggy dough forms.
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