Jan
28
2010
Day 27 – January 27 2010 – Food day 118 Whole Lemon Tart
Jan
27
2010
Day 24 – January 24 2010 – Food day 115 Lemon tart-let
whole lemon tart
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Recipe Origin: Smitten Kitchen
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Ingredients:
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1 partially baked 9-inch (24-cm) Great Unshrinkable Tart Shell, or your favorite sweet tart shell
1 average-sized lemon (about 4 ½ ounces; 130 grams), rinsed and dried (a regular lemon will make a sharper, more bitter tart; a Meyer lemon, however, will really make this tart sing)
1 ½ cups (300 grams) sugar
1 large egg
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1 large egg yolk
1 ½ tablespoons (12 grams) cornstarch
1 stick (4 ounces; 115 grams) unsalted butter, melted and cooled
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Directions:
| 1. |
Center a rack in the oven and preheat the oven 325°F (165°C). Line a trimmed baking sheet with parchment paper and put the tart shell on the sheet. |
| 2. |
Slice the lemon into thin wedges, remove the seeds, and toss the lemon and sugar into the container of a blender or food processor. Blend or process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed and blended with the sugar, 1 to 2 minutes. Turn the mixture into a bowl and, using a whisk, gently stir in the whole egg and the yolk, followed by the cornstarch and melted butter. [I actually just use the food processor for this whole mixing part, beating the other ingredients in until smooth.] Pour the filling into the crust but be sure to leave 1/4 inch between the top of your filling and the top edge of your crust. |
| 3. |
Slide the baking sheet into the oven and bake the tart for 20 minutes. Increase the oven temperature to 350°F (180°C) and bake for another 15 to 20 minutes, or until the filling is bubbling, lightly browned and set. Don’t take the tart out until it is clearly set, however — you’re looking for a slight jiggliness with no suggestion of liquid underneath. Transfer the tart, still on the baking sheet, to a cooling rack and allow it to cool for at least 20 minutes before removing it from the pan. The tart is ready to be served when it reaches room temperature. |
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(Greenspan says the tart is best served the day it is made, but, if necessary, it can be kept in the refrigerator overnight; bring to cool room temperature before serving. I, however, love it cold, and have kept it in the fridge for up to a four days, after which, it was no more but certainly hadn’t gone bad yet.) |
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Jan
27
2010
Day 23 – January 23 2010 – Food day 114 Lemon Tart
Crust recipe below, tart will follow in my next post
the great unshrinkable sweet tart shell
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Recipe Origin: Smitten Kitchen
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Ingredients:
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1 ½ cups all-purpose flour
½ cup confectioner’s sugar
¼ teaspoon salt
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1 stick plus 1 tablespoon (9 tablespoons; 4 ½ ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg*
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Directions:
| 1. | Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change–heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours before rolling. |
| 2. | To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. (Alternately, you can roll this out between two pieces of plastic, though flour the dough a bit anyway.) Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. |
| Alternately, you can press the dough in as soon as it is processed: Press it evenly across the bottom and up the sides of the tart shell. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture. | |
| 3. | Freeze the crust for at least 30 minutes, preferably longer, before baking. |
| 4. | To fully or partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. And here is the very best part: Since you froze the crust, you can bake it without weights. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes. |
| 5. | Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. (To partially bake it, only an additional 5 minutes is needed.) Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe. |
| Do ahead: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, the flavor will be fresher bake it directly from the freezer, already rolled out. | |
Dec
31
2009
Day 362 December 28 2009 food day 87 Lemon meringue Birthday Pie
recipe To come (different than the other Lemon Meringue
recipe will be added soon
Dec
30
2009
Day 359 December 25 2009 food day 84 Pecan Pie
My mom’s Chocolate Pecan Pie
Recipe to come
Dec
28
2009
Day 352 December 18 2009 food day 77 lemon meringue pie
My sister and I made this pie with my grandma for our Shabbat dinner. It was soo delicious that my sister wants the same one for her birthday! I hope to make more pies soon! Since I really really love to make pies!
Nov
29
2009
Day 327 November 23 2009 food day 53 Pumpkin Pie
This Year I decided to try a different recipe then the one of the back of the can of pumpkin pie. I tried a recipe from allrecipes.com.
Ingredients:
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1 egg
1 tablespoon all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 cups pumpkin puree
1 1/2 cups evaporated milk
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1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons light corn syrup
1 (9 inch) unbaked pie crust
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Directions:
| 1. | Preheat oven to 450 degrees F (230 degrees C). |
| 2. | Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell. |
| 3. | Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean. |
I ended up making this recipe for 2 pies but I didn’t double the recipe. The pie looked a bit different in each one. The pie pictured above in the one I made for my boyfriend. I used a deep dish pie plate which I realized makes things MUCH easier because there is no chance of spillage when transferring into the oven! This one took the amount of time listed on the recipe where as the other one I was making at the same time took about 30 more minutes until it had set completely! The flavor in this pie versus the Libby’s Pumpkin pie was slightly different. It was a lighter, airier pie, which I think is due to the corn syrup.
Overall a WONDERFUL Pumpkin Pie recipe! that I plan to use again!
Nov
23
2009
Day 322 November 19 2009 food day 49 Day after the Chili Cookoff
Yesterday we had a chili cook off at work. 12 chili’s all together. Some were traditional and some were non traditional. They ranged from spicy to not so spicy, from beef to beans to pork. As a way to eat the leftovers some of the staff decided that today would be chili-dog day. My boss came up to me knowing about my photo project and asked if his plate looked good enough for my photo of the day. I said yes. So this is my boss’s lunch from today!
Jun
21
2009
Day 171 June 21 Strawberry Ruhbarb Pie
I made this pie for my dad for Fathers day. 2 weeks ago I made the same pie… but with a full top crust for my sister when she came home. This pie was amazing and I have to say for it being my first time doing a lattice work pie crust it turned out beautifully!!
