TWD #64: Not to be confused with a Pop Tart
I use to love Pop Tarts when I was a little girl.
Looking back at it now I have a feeling it wasn’t the most balanced breakfast. Pastry dough, filled with chemically enhanced fruit jam filling and frosting that didn’t quite go to the edge of the rectangle. Might come with or without sprinkles. (But really who buys it sans sprinkles?)
I remember my mom use to cut off the edges that didn’t have frosting and eat those parts for me since I wouldn’t eat any bite that didn’t have frosting on it. Maybe that’s where my frosting neurosis comes from when I eat cake and cupcakes now, eh?
Isn’t it crazy how word association can bring up random memories? I’m suppose to be talking about a different type of tart but here I am reminiscing about Pop Tarts. Alright. Let’s get back on track.
This week’s Tuesday with Dorie bakers’ assignment was a tart. Not just any tart. The Tartest Lemon Tart chosen by Babette of Babette Feasts. You can find the full recipe on her blog. I decided to half the sweet tart dough recipe and make 4 mini tarts. I am a sucker for mini desserts. Who wouldn’t be?
What I learned this week:
You *can* eat the whole lemon (minus seeds). I know that sounds like a strange proclamation but I honestly didn’t realize my bias until I made this tart.
[Creme Bruleed] Tartest Lemon Tart
Recipe adapted from Baking: From My Home To Yours, Dorie Greenspan
I read the recipe more than once to make sure I wasn’t suppose to juice or zest or peel the lemon. I was skeptical but trusted Dorie so I cut the lemon up and threw everything (minus seeds) in the food processor and crossed my fingers.
Add 1 egg+2 yolks and cornstarch
… heavy cream and melted butter. (Can you feel your arteries clogging?) Pureed until smooth.
See all the bubbles? I scared the beejesus out of my husband when I rapped the pitcher against the counter per Dorie’s instructions to get rid of the bubbles. Over and over again. Ooops. Next time I have to give warning.
I may have filled it a little too much b/c it bubbled over the side a bit. Oh well… I call it rustic. HA! I baked my mini tarts for about 25 minutes.
I decided to use the sweet tart dough minus the nuts b/c I had some dough in my freezer already. High five for lazy baking! I also skipped out on the creme fraiche b/c I didn’t want anything to interfere with lemon flavor. But of course when Dorie mentioned in her “Playing Around” section to add some sugar and brulee, I knew I’d be doing that too!
Husband rating: A-
He liked it. Not his favorite but he ate his mini tart with no complaints. Ok maybe one. It was a little “too” tart for him.
Wifey rating: A
I love lemon anything. It was tart but I still loved it esp with the burned sugar on top! YUM!
Other rating: A
I brought the mini tarts over to my Mom’s house for Mother’s Day. I think I get my lemon love from her b/c she totally loved the tart too. My little brother also shared his raves as well.
Next week: Fresh Mango Bread page 45