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.
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!! 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
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 )
(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………