This weeks recipe for Tuesdays with Dorie came from Mary of Starting from Scratch- she has some great photos on her blog and I'm going to try some her vegan recipes, though I'll probably need to make some hot dogs on the side for the guys, lol. The Most Extraordinary French Lemon Cream Tart. Doesn't that just sound delicious? I had a few bumps along the road but it was tasty anyways. All the men were busy on Saturday night so the ladies headed over to my Aunt's to bake together.
I made the cream beforehand so it could chill and be nice and set by the time it was ready. I didn't have a problem getting it to the right temperature and I was pleasantly surprised how easy it was to whisk. I have bad wrists anyways so I almost used the whisk attachment on the hand mixer but this was perfectly fine to do by hand, even for me. My good pan was in storage and my Mom threw out her tart pans years ago apparently (she keeps everything, but not what I needed this time!) so I headed to my Aunt's with my ingredients in tow and crossed my fingers that she would have a pan. She makes the most amazing pies so I knew if it came to that, I could use a pie tin. She did have a spring form pan, but not a food processor (no blame there... mine is in storage) so my Mom wielded the pastry cutter while Kristi and I made Nutter Butter Truffles (yes they were delicious, but my biggest loser girls should be proud to know I didn't eat a single one!)
As for the tart, I thought the dough was overly crumbly but it pressed into the pan okay eventually and tasted good. We had some oven temperature issues so I think the product was less than it could have been in the perfect oven with the perfect tart pan. Even so, when they guys got home, everyone had fun chatting and licking their plates clean. I think I'll file this recipe away for something fancy and beautiful to make later on. The lemon cream was SO good straight out of the pan that I think it's best I don't make it often (especially with the 2 1/2 cubes of butter!- I didn't tell anyone eating it there was so much. LOL.)
The recipe is over at Starting from Scratch. Check it out and the other great TWD entries!
Lovely! I thought the dough was crumbly too, I had to add water to get it together but it looks like you did a great job with it!
ReplyDeleteYour tart looks lovely. It turned out perfect! I had a few problems with mine, but at the end of the day I think I sorted it as best I could! It was very tasty regardless!!
ReplyDeleteI also didn't mention to anyone how much butter was in the recipe. I just watched them devour it and laughed to myself. It looks good and I know it tasted great!
ReplyDeleteI'm so glad someone else had trouble tracking down the equipment, too. I moved recently, so it was like, tart pan? Blender? At least now I can get my hands on them in a Tart Emergency. ;)
ReplyDeleteRebecca
http://www.ezrapoundcake.com
Looks perfect! Great job! I didn't have tart pans either but I got a great deal on 3 at Michaels.
ReplyDeletethank you for the sweet comments....your tart looks so yummy! I actually took a picture of my butter pile because it was so impressive....and i cut the recipe in half!
ReplyDeleteNice job--it looks very silky and just perfect!
ReplyDeleteYa gotta keep some things secret! I'm just ashamed that I knew how much butter there was...and still had a nice, healthy slice...with cream. It looks beautiful!
ReplyDeleteIt looks wonderful! Sometimes I think it's best not to tell people about the butter too :)
ReplyDeleteI couldn't stop taking swipes at the lemon cream either, or licking everything it came into contact with, for that matter. I think quite a few of us had crumbly crust problems, but as they say, practice makes perfect! Your tart looks lovely, whatever the case!
ReplyDeleteThe butter - I know! I'm keeping the amount of butter in this a big secret!
ReplyDeleteMadam Chow
http://www.mzkitchen.com
Your tart looks great. I had to use a pie pan, no tart pan here.
ReplyDeleteHa! I love it. Never tell people what they're really eating. Just let them enjoy it.
ReplyDeleteLooks very creamy. I had to add a little extra water to the dough too. It was delicious wasn't it?
ReplyDeleteHey! I am fellow Barefoot Contessa fanatic, and Mary from Starting from Scratch is my best friend, so I'm just checking out all the tarts. Yours looks beautiful and I love your blog!
ReplyDeleteYour tart looks great no matter what the tribulations. Thanks for sharing
ReplyDeleteTart-tastic!
ReplyDeleteClara @ I♥food4thought
One great looking tart!
ReplyDeleteGreat Tart!
ReplyDeleteI also used a pastry cutter (do not own a food processor). I ended up adding 2 Tbs ice water to bring the dough together. It worked just fine. :-)
Nobody else needs to know how much butter is in the recipe...I wish I didn't know!
ReplyDeleteI didn't tell my taste testers how much butter was in this one either - I just cut smaller pieces than normal :)
ReplyDeleteLovely looking tart. So glad you were able to get all the pieces together even while running all over town! Great job!
ReplyDeleteThat tart totally looks like it belongs in a french patisserie. Beautiful.
ReplyDeletebeautiful tart!
ReplyDelete