12/13/2023 0 Comments Strawberry lemon tart![]() You start with a fully-baked sweet tart shell, make a simple crème patisserie (pastry cream) and if you really want to blow some minds, do so with half of a fresh vanilla bean instead of extract. Now that we’re more or less past crumble season (baking fruit for an hour seems, well, unseemly with two window a/c units running), and berries are flooding the Greenmarkets, I knew I wouldn’t be able to resist making simple berry tarts for much longer. Sunday barbeques, especially ones that celebrate a certain SantaDad’s birthday, and multiple fathers’ days are no time for the new and the new-fangled. I can’t wait to make it next with two key limes, half a ruby red grapefruit or a whole orange. The simplicity of ingredients alone makes it worthwhile, but the grown-up flavor with the bitter, fragrant vibe straight from the lemon’s edge makes it ready for its close-up. This entire tart is made with one single lemon, ground to a pulp with sugar, then mixed with egg, melted butter and cornstarch and seared in a par-baked crust until the top is bubbly and the taste is absolutely worth bragging about. I’ve mentioned before an ongoing fascination with “whole citrus” recipes, those that know that the whole shebang–from peel to pith to pulp–smartly leveraged in a dish is infinitely more satisfying that those that just go for the more low-hanging ingredient of juice. The first headed for my friend Molly’s dinner party on Friday night, a take on the classic tarte au citron (lemon tart) so fabulous, I might never make stove-top curd citrus curd again. ![]() This past weekend not one but two tarts exited my kitchen in a new Envirosax tote bag, both entirely inspired by the city of Paris. In the winter, I gush over slices of warm quiche, on a plate billowing with lightly-dressed greens, or a deep, rich, hard-to-forget ganache tartlet but in the summer, its fresh fruit or bust. A few times a year, I fall in love with tarts all over again, and not only because Alex thinks that “fluted removable bottom tart pan” is the best name given to any kitchen tool, ever, but because there are few things not made tastier when rendered wide and shallow, in a flower-like shell. ![]()
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