Add flour, sugar and salt and process until blended. its perfect for any summer get together.Finely grind almonds in processor. I took it to a bbq and it was gone in less than ten minutes. (Total prep time was probably under 1 hour, though have to wait while dough chills, tart shell cools.)įantastic tart!! I took the advice of the other reviewers and doubled the lemon curd. Would definitely recommend, especially when you need something really good that looks great in a hurry. I also used more strawberries than called for. I made into a heart shape for Valentine's Day and it was wonderful! I doubled the lemon curd, as recommended by other reviewers, but I feel it was too much - maybe 1.5 times would be better. I would use more lemon curd as well.maybe double that part of the recipe. They released a lot of juice and there was some runny liquid on top instead of a pretty glossy tart. I sliced the strawberries instead of just cutting the top off. The guys had seconds, so it was all gone! The crust was fabulous as well. With our local strawberries from farmers market, it was to-die-for. This is a fabulous dessert! I put the crust in a tart pan with removable bottom, doubled the Lemon Curd, and made a little simple syrup as recommended by previous reviewers. This one was too buttery and too loose, allowing the strawberries to fall over once cut into slices. Next time I'll choose another lemon curd recipe. This recipe, particularly the crust, is easy to make and was a definite hit with my family. You have got to try it!Īfter living in Europe for 10 years I am a big fan of tarts as opposed to heavier American pies. Whenever my husband asks me what I want for a special dessert (he's the cook) This is it. This is my favourite, all time dessert recipe. I liked the do-ahead aspect of the tart - I did the shell and lemon curd in the afternoon, then assembled the tart when we got home from dinner. I also rolled btwn 2 sheets of waxed paper and used a 10" porcelain tart pan (easier than transferring to cookie sheet). Be sure to chill the dough thoroughly before rolling. It was pretty easy and I would do it again.Įxcellent. I made this for relatives who raved about it. Overall was good but not my favorite tart on this site. My shortbread crust was a little too solid and made cutting difficult. The flavor was simple and light, excellent after a heavier meal. This was very easy and had a nice presentation. I doubled the lemon curd and drizzled the Have made this several times for dinner parties. A Welsh friend of mine once exclaimed that it was better than his own mother's lemon curd, so there you have it. etc.) It's been years since I've made this crust recipe, but this is my go-to lemon curd. I've been making it since 2000 (so, 11 years at this point), in many variations (big tarts, small tarts, crusts with lavendar, curd topped with crushed thyme instead of strawberries, etc. The taste of the lemon curd was good and paired well with fresh strawberries, however, if there's a next time, I would skip the crust altogether and layer the curd, strawberries and whipped cream in a parfait glass and call it a day. It was a strange combination of textures. If ease is more important to you than food snobbery - it is just a lemon tart after all - canned whipped creme is a lot faster than piping rosettes. The curd will definitely take longer to achieve thickness than the suggested cooking time. Pipe rosettes of cream between strawberries and transfer tart to platter.Įasy to make, and you probably have most of the ingredients on hand already. Whip cream and spoon into a pastry bag fitted with a large star tip. The tart may be assembled up to this point 3 hours in advance and kept covered. Spread lemon curd evenly on shell, leaving a 1-inch border, and arrange strawberries on it. Cool shell completely on baking sheet on rack. Prick shell all over with a fork and bake in middle of oven until pale golden, 15 to 17 minutes. Crimp edge decoratively and chill dough 20 minutes. Transfer dough with 2 spatulas to baking sheet. On a floured surface roll out dough 3/8 inch thick and cut on an 11-inch circle. Shape dough into a thick disk and chill, wrapped in plastic wrap, at least 30 minutes. Process mixture until a ball of dough is formed. In a small bowl stir together sour cream, egg yolk, and vanilla until combined well and add to flour mixture. In a food processor pulse flour, confectioners' sugar, butter, and a pinch of salt until mixture resembles coarse meal. Lemon curd may be made 1 week in advance and kept covered and chilled. Strain curd through a sieve into a bowl and cool. In a metal bowl set over a saucepan of simmering water cook sugar, butter, eggs, lemon juice, and zest, whisking frequently, until curd is thick enough to hold marks of whisk and the first bubble appears on surface, 12 to 15 minutes.
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