Yes, some serious hunting for a slice of some “damn fine pie”. It is common knowledge, I will search for pie at every opportunity-family vacations, weekend jaunts, regattas, anytime, anywhere. Chill and serve with lightly sweetened whipped cream. ![]() It starts to thicken quickly, so for a smooth, even, shiny, surface, work quick. As soon as you finish adding the butter, pour the lemon cream into the shell. To make the cream Use an immersion blender to add the butter to the curd. ![]() Pre-bake the shell to a golden brown and have it ready when you make the cream. Make sure you dock the crust before baking so it doesn’t bubble. Bananas embedded in rich pastry cream, chocolate ganache, topped with whipped cream, shards of chocolate, and a drizzle of caramel. The dough is easy to work with, can be re-rolled and works equally as well with Tartine’s Banana Cream Pie (I found the recipe link on a blog I just discovered and really like, The Little Epicurean, check it out!), the next best thing to their Lemon Tart. If this happens, toss it back in the fridge to chill again. Work quickly when rolling out the dough as the sugar in the crust causes it to soften fairly fast. Similar to cookie dough, it is made in a mixer, gather in a ball and chilled. It can be kept in the fridge for a week or in the freezer for a month. The recipe for the tart dough makes enough for 4 9-inch shells but can be easily halved. It is that good.ĭon’t want to make a tart crust? Make this cream, divvy it into pretty little glasses or jars and serve with buttery shortbread cookies and fresh berries. TOTALLY worth the gazillions of calories that I am sure it has. The butter emulsifies with the lemon curd to create a deceptively light, silky, lemony filling. ![]() The filling, a lemon cream, starts as a curd to which GOBS of butter is added. The foundation of the tart is the sweet, cookie-like crust, a pate sable’. Everything we love rolled into one FABULOUS, LUSCIOUS dessert. Both of us LOVE pie and Tartine’s Lemon Cream Tart is hands down, our absolute favorite. Good thing, as we were tasked with desserts for our holiday family celebrations. Inspired by GBBS, Jamie and I got busy in the kitchen. In contrast, American TV food shows remind me of a cooking version of Game of Thrones. I now understand the meaning of the British phrase “Keep a stiff upper lip”. Pressure in spades and yet they manage to stay so polite and endearing. To top it off, amateur contestants are expected to bake their way through cakes, biscuits, laminated doughs, and bread. Between the hosts, Sue and Mel, 2 quirky, hilarious women (Ready, Set, BAKE!) and the judges, Paul Hollywood (I know-Is that really his name?) and Mary Berry (BBI-British Baking Icon), this is Epicurean TV at its finest. Thanks to Jamie I am now HOOKED on The Great British Baking Show. Marathon sessions of The Crown and The Great British Baking Show were interrupted only by the beep of the timer signaling something yummy was ready to come out of the oven. ![]() When home, Jordan catches up on sleep while Jamie bakes and watches her favorite TV shows. It was nice having them home although our house looks like a tornado blew through. The kids were home for the holidays and have now gone back to school.
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