amongst my Mother's Day rose plant
This week Babette of Babette Feasts picked Dorie's Tartest Lemon Tart for her choice at TWD. This lemon tart is perfect to go along with the warmer days of Spring.
What's fun about this recipe, is you puree the entire lemon, yes everything but the seeds! Dorie called for 1 1/2 lemons, but I used 2. I tasted the batter after mixing with the sugar and didn't think it was too tart, more sweet than tart. You need to prebake a tart crust half way, and for this recipe, I forgot to add the nuts! That's what happens when your 2 little ones are at the counter watching what you're pulverizing in the processor. Then since I ran out of foil to weigh down the crust, I looked up some info, and came across this by Smitten Kitchen & Dorie. I just pricked the dough with a fork, and stuck it in the freezer for an hour to firm up. It baked perfectly, no puffy crust at all. I had to bake my lemon tart about 15-20 mins longer because it didn't seem to want to set up. By that time it was really bubbling up and coating the crust! I finally took it out, and as it cooled to room temp. it was already setting. I popped it in the fridge over night to really firm up. Well, of course my crust stuck to the dish, so getting a decent looking piece out was difficult (that's why I have a sliver of a piece for the photo) ooooh I need that tart pan! My Tart didn't seem to set up after all, once sliced either.
Tuesday, May 12, 2009
And guess what! This lemon tart is tart!! Oh boy did the flavors come out after baking. This is more tart than a lemon bar which reminds me of the ones I've blogged about here and here. Lemon lovers will love this tart. If you're a big lemon fan, check out Babette Feasts for the recipe on her blog.
I made a quick little video of my bubbly tart, check it out here! =) For another flavor packed recipe with an entire orange, check out my orange muffin bread here!