Tuesday, May 12, 2009

Tartest Lemon Tart - Tuesdays with Dorie

tart slice with whole tart in background

Although I have been loving all of the chocolate in our group lately, it was nice to have a bit of sunny citrus for this week's TWD: whole-lemon tart, chosen by Babette!

[tartest lemon tart recipe]

slice of tart with bite on fork

I had a few misgivings about putting the lemon in, rind and all, but it turned out to be really delicious and lemony. I'm also a big fan of Dorie's shortbread crust recipe, and that was as good as always!

dry crust ingredientsbutter cut up in bowl
crust crumbles

I had to use a springform pan because the bottom of my tart pan disappeared, but I thought it still turned out OK looking:)

crust pressed into pan

The filling was pretty simple to make — cut up lemons and sugar blended or processed together (I used the food processor since I already had it out to make the crust), then blended together with the cornstarch, egg, melted butter and heavy cream.

filling ingredients
lemons in food processorlemons and sugar mixed
all ingredients in food processorfilling fully mixed
filling in tart shell ready to be baked

My tart took a while longer than the suggested baking time, almost another 15 minutes. It was really jiggly there for a while, but it turned out just fine.

fully baked tart

It was delicious! Some people commented that it turned out too bitter for them, but it was just perfect for me. Not too sweet, not too sour (although I do like sour types of candy!) Anyway, yea, it comes highly recommended :)

fully baked tart on cake plate



Tartest Lemon Tart

Ingredients:
1 9-inch tart shell (I used Dorie's sweet tart dough as suggested)

For the filling:
1 1/2 lemons, scrubbed and dried
300 g (1 1/2 c) sugar
1 large egg, room temp
2 large egg yolks, room temp
1 1/2 T cornstarch
1/2 c heavy cream
4 T butter (1/2 stick), melted and cooled

[full recipe instructions on Babette's blog]

Nutrition Facts from NutritionData.com:
per 1/8th of recipe
[click to show or hide]



slice of tart

Thanks, Babette, for choosing this tangy and delicious tart! Get the recipe on her blog: Babette Feasts. Don't forget to check out the rest of the tarts on the TWD blogroll too :)

half eaten slice of tart

33 comments:

Ciao Chow Linda said...

Your title "Scrumptious Photography" is so apt. You make me want to dive into my computer screen for that lemon tart.

Cristine said...

Great pictures! Your tart look fabulous!

Amanda said...

Mine bubbled over like a volcano, but it turned out fine after some doctoring :) A little bitter, but I don't think my lemons were of the best quality. DELICIOUS dough!

Eliana said...

Baking it in a springform workout great. I think it looks delicious. And once again, great job with the photos. I think you should consider offerring classes for beginning food bloggera and photographers.

vibi said...

You know you are one of my favorites... and I hope you also know it was really, really not criticism when I mentionned your lateness in the past... right? I mentionned it because I missed you, I missed all those great pictures you've come to make me expect!!! (AH! You're a victim of your success!!! LOL)
But seriously, it is the nicest thing to wake up... and find out this beautiful, amazing tart of yours... is on time for me to admire it so early in the morning!

Susan @ SGCC said...

Your tart looks just beautiful! I really loved this one too. Well done!

Carrie of CKC said...

What a beautiful lemon tart! Yum!

Rosa's Yummy Yums said...

Superb! I love tart lemon tarts! Yours looks perfect!

Cheers,

Rosa

steph- whisk/spoon said...

outstanding! you got such a nice, high layer of filling!

Teanna said...

You never fail to take my breath away with your photos!

Kara said...

Gorgeous. I should have thought to use a springform pan - mine bubbled over so much that I was afraid there wouldn't be any filling left.

Amy said...

Wahoo! Look at these pictures - just beautiful!

-Amy
www.singforyoursupperblog.com

My Famous Recipe said...

Your lemon filling is so incredibly bright and sunny. It looks wonderful.

rainbowbrown said...

Looks scrumptious as always!

Cathy said...

Your tart looks perfect Kim (of course!) I'm so glad that you enjoyed it!

Sara said...

Beautiful, as always. Glad to hear you enjoyed this, I did too.

Isabelle said...

tes photos respirent la douceur et la fraicheur, tout ce qu'il fallait pour présenter cette tarte :)
c'est vraiment superbe !

pinkstripes said...

Gorgeous photos! 500 calories, oh no. :( At least it's worth it!

Katrina said...

Beautiful and delicious looking as always. Loved this one!

Pamela said...

Ugh!! Look at those calories?!? What am I doing in this group when I need to trim my hips?? I did have some of this tart tonight and absolutely enjoyed it. I would never think it was so high calorically. Thanks for keeping me grounded. :o) I love the little yellow plates you served on!! So pretty, Kim.

Tracey said...

I made mine in a springform too! The bottom to my tart pan is still living with the last person I shared one of my tarts with. I feel like a broken record telling you this every week, but your photos are truly gorgeous! Nice job.

Eleonora said...

Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.

natalia said...

Ciao ! I loved this tart too and as always great photos !

~Kimberly said...

Great job! Love your little dish!

Jo said...

I loved this tart. As you said, it was a nice break from all that chocolate. Btw, I love your photographs!

Mermaid Sweets said...

Great photos per usual. Love it. Do you put your name/copyright onto each photo or is there a way to do it automatically in photoshop?

Katie said...

Looks like the perfect tart - just softly set and very lemoney. Delicious.

kimberly salem said...

thanks for all of your comments!! :) i really appreciate them all!

@Mermaid Sweets, I actually use the smugmug pro service (http://www.smugmug.com) to automatically watermark my photos, but you can do in photoshop or lightroom.

in photoshop, you can either just use the type tool or create an action (action info here: http://blog.tianseng.com/how-to-batch-watermark-photos-in-adobe-photoshop/).

in lightroom, you can automatically set it to watermark the photos upon export, or better yet use Mogrify: http://timothyarmes.com/lr2mogrify.php.

hope that helps:)

Shari@Whisk: a food blog said...

This looks delicious and your photos are beautiful. Fun to see them in a series like that.
great job.

sandra p photography said...

wow, this looks really good. i want some!

Donalyn said...

Looks so good - I love this recipe! And, I have that same plate - Crate & Barrel, right? ;)

zerrin said...

These photos are fantastic! I love the color of the tart, so smooth. Sounds mouth watering for me as I love lemon in tarts.

TeaLady said...

Would it be redundant to say your tart looks scrumptious??? Well, it does, so there. I loved this - until I saw the calories/carbs, etc. Can we make it healthier.....

Post a Comment

 
Web Analytics