Lemon Tart

June 9, 2016

Lemon is one of my families favorite flavors so this will certainly be a hit. With that said, here’s the next recipe. (Oh, and as a side note, I was informed that the tart dough that I’ve been having so much difficulty with was incorrect. Thanks Olan, the extra half cup of butter will make all the difference in the future.)

Ingredients: One 9 inch tart shell unbaked and chilled, 1 medium lemon, 1 1/2 c. sugar, 1 T. plus 1 t. cornstarch, 1 egg, 1 egg yolk and 7 T. unsalted butter, melted and cooled.

Preheat oven to 365 degrees. Wash and dry the lemon. In a small bowl whisk the sugar and cornstarch together. Then cut the ends off the lemon and slice into lengthwise quarters. Slice each quarter into 1/8ths removing seeds as you go along.

Add the sugar and lemon together then put into food processor and blend until nearly smooth. (I was amazed that the whole lemon is used in this filling.)

Now to add the egg, the yolk and melted butter. Pulse once or twice until all ingredients are combine well.             


Remove the shell from the refrigerator and pour in the filling. Baked for 40-45 minutes rotating the bake half way through the allotted time. When the surface is bubbling and specked with brown spots remove and set to cool. Puckeringly delicious. Not too tart, not too sweet. Just right.            

A couple garden shots.





Blueberry Lemon Tart

June 11, 2016

One 9 inch lemon tart, baked and cooled.  (I made two lemon tarts in my last bake making this a pretty easy recipe.)

I have to pause for a moment. My #2 grandson graduates from Morse High School tomorrow. Bittersweet event for sure but he is ready to spread his wings. Sad smile 

Now on to this recipe.

Again make a sweet tart dough chilled and unbaked.

Ingredients: 2 T. smooth apricot jam for the glaze and 2 cups blueberries or other seasonal fruits.

In a small pan melt the jam with 1 T. of water. Blend well and remove from the stove. Toss the blueberries and the jam together. With care scoop the berries onto the lemon tart. (As you can see, I decided to make this a graduation tart with an “M “smack, dab in the middle of this yummy bake…let the tears begin!)

 Sadly, I have to admit…I left the tart with the “M” smack, dab on the kitchen counter and left for Bath!! Sad smile By the time I realized it, we were in Woolwich…no time to turn around to get it. What a dweeb I’ve become.

June 20, 2016

Peach Brown Butter Streusel Tart

Now that southern fruits have made their way to our local grocery stores this recipe could not have come at a better time. (My sister lives in Alabama. When talking to her last week she said she was picking APPLES! Imagine that if you can???)

And, one more thing while I have you…last night Dick and I, daughter’s #1 and #2, the daughter’s rather temperance-minded aunt and their cousin and the son of the mentioned aunt from away, went to a place called, “THE WHARF” in Hallowell, Maine. What would bring all these fine  people ( btw the aunt never had a cigarette or any alcoholic beverage in her entire 72 years) to a loud, lively drinking establishment you ask? Well, #1 grandson was doing an open mic gig with his father (after all it was Father’s Day).  We all thought it would be nice to support the kid. I have to say, the aunt handle it like a pro…she never flinched or raised an eyebrow through the evening.  Btw, there were 3 acts before the grandson’s, each one doing 3 different songs.  Man, were those eclectic moments.  Finally and before the smelling salts, #1 grandson performed on the drums along with his dad on bass guitar and singing lead vocals.  A few guitarists and an electric key boardist (can’t remember the actual name of this instrument so did the best I could to describe it) made up the band. Sorry the grandson didn’t have a chance to let “loose” on the drums…he’s got talent.

Onto the BAKE!  Eight more tart recipes to go after this one Smile 

Making the tart dough was a delight. With enough butter the dough was a breeze. Popped it into the oven for a partial (pg. 159) bake. Set it aside to cool.













(Photos above: Peaches in the trash bin, dough ready to rock and finished tart!).

Ingredients: 1/4 to a 1/2 c. sugar, 1/8 c. flour, 1/2 t. cinnamon, 2 1/2 c. diced ripe peaches, zest from one lemon, 1 recipe brown butter streusel and confectioners sugar. 

Now to dice the peaches…oh, yuck!  They are just down right awful.  Hardly any useable flesh…what to do? I just happen to have some frozen fruit in the freezer. A mixture of blueberries, raspberries, peaches and plums. Perfect!

Whisked together the flour, sugar (used 1/2 c.) and the cinnamon together in a large bowl. The fruit was then added to the mixture making sure to coat each piece.

(The streusel…I have done this before so I’ll not bother you again.)

I will now spread the filling into the partially baked shell covering it with the streusel topping then popping it into a preheated oven at 375 degrees. Baked at 375 degrees for 30 minutes rotating the tart half way through. A lovely bake to be sure!!

(I did not dust the tart with confectioner’s sugar as Dick and I don’t  particularly care for it. Why you ask? There is this thing about old age…one tends to inhale the fine sugar into ones airway causing extreme coughing and visions of ones demise. Btw, we did not eat the  Lemon Tart due to the confectioners sugar…forgot to omit it Sad smile)

(Since my last “remarks” I have been to 6 summer basketball games in 1 week  at Cony High School – that remains the hottest gym in the state – for grandson’s #3 and #4. Now I’m off to Oxford Hills for grandson #2’s baseball game at 5.  Tomorrow is my day of rest except for the neglected gardens).

PS Sorry for the delay in posting once again!

More tarts to follow…just put the rhubarb streusel tart in the oven. But, I still have to get this sucker out there. Oh, btw, on PBS tonight at 10 tonight is the original show that lead me to doing this blog…A Few Great Bakeries………

Butter Croissants

The first recipe in the cookbook is the scary Croissant. I have practiced the folds and techniques on plain white paper. I have to tell you, this will be one of the most difficult recipes to pull off for me. Here goes!

January 18, 2016

Okay, step one is under way. I combined the first ingredients including yeast, flour and water etc. setting it to proof for an hour.

The dough has now risen and this lovely glob of flour mixture will be rolled into a rectangle then placed in the refrigerator while preparing the butter.

Chopped, mixed and rolled the butter into a 6 inch square. Put it in the refrigerator to chill before rolling it with the dough.

Hummm…it has been now 59 mins. and the dough hasn’t risen quite high enough. I did test the liquid temperature before adding it to the dry ingredients (70 degrees). Tick tock…will wait another 15 mins.

Okay…now to laminate the butter on to the dough. This was the hardest part so far. Rolling the dough/butter to 12 X 6 inches using the envelope turn proved difficult for me. With the utmost perfection it took me too long. And, I forgot to dust off the dough in between each step. Duh! After much to do the dough is in the refrigerator for 45 mins. to an hour. Now to clean up the mess before making a new one. (I just remembered Alison, the star baker at TSBC) said to call her if I ran into any problems…will hold off…too many calls might not be wise at this point) The dough is ready for the next turn. So, once again it’s rolled, folded and put in the fridge for another 45 mins. or so. (I need another cuppa!!) Repeated this step again.

The final turn has now been completed. I have elected to freeze the dough at this point. Enough stress for one day.

January 19, 2016

Today we are off to purchase a kitchen table. That means no shaping and baking today. After seventy years without a microwave oven I have ordered one online. It should be here by week’s end. With the addition of this new kitchen appliance we discovered our present kitchen table is inadequate. Off to the furniture store…

We found the perfect table in Waldoboro. It’s assembled (thanks Dick) and placed by the chimney wall awaiting the UPS person who will bring the microwave oven on Friday.

January 20, 2016

Removed the dough from the oven and placed it on the prepared surface. The rolling commenced…12 X 25…seriously???? I rolled and rolled and finally the required dimensions were achieved.

Now the shaping. Trimmed off the rough edges and began cutting the triangles. After my first shaping, some looked like footballs!…Stopped!…took the remaining dough and rolled it thinner and not as wide or long. Rolled these out…cute, they are so cute. Of course, we don’t know at this point if the dough is properly layered. Resting the croissants on jelly roll pans in the oven (without turning it on) while they rise to a glorious height. Per the cookbook, I placed a pan of hot water on the bottom rack to ensure the temperature stays around 73 degrees.

After removing the pans and the pan of water the oven is now set for 430 degrees. The second brushing of the egg wash has been applied. Ready to put these suckers in the oven. Well, it’s back to the drawing board for me…not flaky….but tasty. Will do repeat again next week J

January 22, 2016

Uh-oh…the microwave, we thought, was ready to go wasn’t. It arrived all new and shiny but when we went to plug it in we found there was no outlet near enough to plug the darlin’ in. So, we have now called an electrician…he’ll get back to us. For now we will run a cord to the nearest outlet. Hope Dave the electrician calls soon. I knew there was a reason we’ve never had a microwave oven…buggar.

January 24, 2016

The electrician called, came over and wired a new outlet behind the new table that supports the new microwave. The total cost…$129.00 for microwave, $175.00 for the electrician and $300.00 for the table for a grand total of $604.00. Good night, Irene!

January 25, 2016

Today I attempted to make croissants AGAIN. Well, I knew I was in trouble. After the dough was ready for the butter to be laminated I felt it was too cold. It was…but, instead of stopping I continued. WRONG…now they are baking off and the butter is oozing from the croissants making a buttery mess on the parchment paper. My first attempt was far more successful.

At the same time I was doing the plain croissant I also did the Pain au Chocolat…of course, I had the same problem with the butter. Back to the drawing board…but not for a while.

Luncheon tomorrow with old friends from Morse High School, a trip to the hospital to see a friend then on to my grandson’s basketball game at Erskine Academy at 3:30…that’s enough for one day.

January 27, 2016

Here goes my third and final attempt at making a perfect croissant. (One good thing about the repeats I don’t hesitate when typing the word, “croissant”!)

Again, made the dough and put it in the refrigerator to rise. The three turns are done and so am I. Putting this dough in the freezer to roll another day.

January 28, 2016

Removed the dough from the freezer and put it into the refrigerator to thaw. After the thawing another arduous rolling begins.

The rectangle is now HUGE and ready to be cut into triangles. Another “not quite” perfect technique completed. These croissants will be rolled with parmesan cheese and ham.

These little darlins rolled out fairly well but I feel the dough is too soft. Time will tell. Baking is done and they are again too fat and the dough is really soft inside (that’s okay) and outside (this is not okay.) They taste great and the layers are distinct. That’s a first.

The final croissant recipe in this chapter…the Almond Croissant, will be completed on Sunday.

Tomorrow, the 30th of January is full so no baking for this rather tired gal. Lunch in Bath, a memorial service in Phippsburg for a dear friend and then on to another basketball game.

January 30, 2016

It’s now 3:30 am…guess I’ll continue with the final croissant…the Almond Croissant before my day really begins. 

Saved enough dough from yesterday to perform my last task in this chapter. Rolled out the dough, shaped it into triangles, brushed with egg wash and baked. When they cooled I proceeded making them into almond delights (I hope.) The simple syrup and the frangipane (similar to almond paste) where made yesterday in preparation for this final bake.

Sliced and spread cooled croissants with almond filling after coating each with simple syrup. Smeared each one with frangipane topped with sliced almonds. Baked for 15 min. and viola…they are fat but they are beautiful.

February 2, 2016

Today I’m moving onto the next recipe in “Pastries” the Morning Buns. My excitement soon left me when I discovered that the basic recipe in making these buns is the croissant! Oh no, I thought moving along would rid me of this rather painful technique. Wrong…so I will not bore you with another fold by fold and will proceed without comment.

February 3, 2016

Okay, one comment about rolling out the dough…it was a piece of…dough! Can’t believe how easy the rolling process was. So happy…

To make the buns the first step is to measure and mix 1 ½ cups of brown sugar with 1 ½ teaspoons of ground cinnamon. Next step, butter the 12 cupcake tin with butter. After that, a tablespoon on the brown sugar/cinnamon is place in each cup. Then the dough’s rolled out, cinnamon mixture placed evenly over the dough and rolled into a log. Cut the log into 12 pieces, placed the pieces into the tins and set to rise.

The buns are ready for the oven…baked 375 for 30 mins. turning once. After they baked I flipped them onto a parchment paper lined cookie sheet and to my amazement they all came tumbling out. Spooned the br.sugar/cinnamon sugar syrup left in the pan over the buns and so ends this recipe (sigh). Btw, I also made the breakfast buns with some of the dough.

In doing this blog I have found immense pleasure and gratification…releasing my inner creativity doing two things I love the best…cooking and writing. Thanks to you all for the support you have given me, especially to Dick, my SO, who has guided me through many a rough sea including the creation of this blog.

(No cooking today…bowling and a basketball game in Rockland. No sleep last night…bummer.)

February 28, 2016

Where have I been? Well, January found Dick and I headed to PA. and OH. to visit family. Then came February…bronchitis found me and has held me at bay for almost 4 weeks. After doses of prednisone and antibiotics my health is finally returning. In the meantime, my  blog has been on hold. I have forgone my annual trip to Florida to visit my dear high school buddies, missed my grandson’s tournament games, luncheons and bowling.  That being said, I’m now back in the saddle and ready to roll up my sleeves and BAKE!