If you like lemons, lemon bars, lemonade, Lemonheads, lemon tart, anything lemon--this week's Tuesday's With Dorie recipe, page 336 in her Baking book, chosen by Babette of Babette Feasts is for you! Kevin and all the boys like lemony-sour-tart things so I had high hopes for this. I also took half of it to my Thursday night-Survivor night with some friends. They all really liked it. Kevin liked it, the boys only ate a little, but liked it, too. And I liked it. I liked it more than I thought I would and the interesting thing is that I made this on a Thursday and it was good, but Sunday night, we finished off the rest of it and I thought it was even better three days later. I've always just kind of liked lemon bars okay (give me chocolate any day). The lemon bars I've had always seem to have a strange, metal, egg-y taste. This Tartest Lemon Tart--is GREAT!
Thanks, Dorie and thanks, Babette. I'm happy to have this as a great go-to non-chocolate dessert!
Dorie suggested for this recipe that we use the Sweet Tart Dough with Nuts, but I pretty much completely forgot the nuts and just made the Sweet Tart Dough (page 444 of her book). This is a wonderful tart dough and the few times I've made it, comes out perfectly. I only have an 11 inch tart pan (the recipe calls for a 9 inch pan), so I made one and one-quarter of the recipe. I only prebaked the tart 20 minutes.
The lemon filling uses whole lemons--the whole thing, well, not really whole lemons sitting on top of a tart mind you, but cut into small pieces, then pureed. ;) Was it going to be lemon overkill? Dorie assured us that it would be not only edible, but taste awesome. I whipped up the filling in no time, also making one and one quarter of the recipe, hoping it was enough to fill the 11 inch tart pan. I used one whole very large lemon and one whole much smaller lemon. I don't know if the filling was as thick as it should have been, maybe I should have one and a half timed the recipe, but the tart turned out great. It bubbled in the oven, just as Dorie said it would.
Ready to serve and eat--
I ended up being in a hurry with some of these photos, especially the final individual serving, so I know they don't look as good as the tart tasted, but it was REALLY good and really lemon-y. I even whipped up some REAL cream to serve with it. (Only after first whipping the first batch until it turned to butter while I got after the kids for something. As soon as I saw that it was almost butter, I threw in some salt and it actually really is butter and tastes good. Who knew? ;) After successfully whipping some more cream, I served it up.
It was great without the cream, really--just fine with me as is.
Because of the quick photography, the whipped cream looks a little curdled, but it really wasn't.
Thanks again, Dorie and Babette, for the pick. You can see what all the other TWDers did with this tart by looking at their blogs on the Tuesday's With Dorie blog. I can't wait to see some of the amazing, creative things I know some bloggers will have done with this tart. I will surely make this one again sometime. This will be a great filling to use for many things. If you really want the recipe, it will be on Babette's blog (linked above). See ya'll next week.