Lemon curd tart w/strawberry - glaze needed?
Lars
18 days ago
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What tart recipe sounds better?
Comments (10)Here's two recipes from Food Network Canada's Sugar. Raspberry Lemon Tart This tart is a classic French Tarte au Citron, finished with fresh raspberries. Pastry 1 cup unsalted butter, room temperature 1/3 cup sugar 4 egg yolk 2 cups all purpose flour 1 tsp salt Filling 1/3 cup fresh lemon juice 1/4 cup sugar 4 egg 1 cup whipping cream 1 tbsp lemon zest To Assemble 4 cups fresh raspberries, red, golden, and/or black Pastry Cream butter and sugar together until smooth. Add egg yolks and blend. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute. Shape dough into a disc, wrap and chill for at least an hour. If making dough far in advance, pull dough from refrigerator an hour before rolling. Preheat oven to 375 F. On a lightly floured surface, knead dough again for 1 minute. Roll out pastry to 1/4 inch thick. Line a 10-inch removable-bottom tart pan with the dough, trim rough edges and chill for 30 minutes. Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and centre of shell is dry. Allow to cool before filling. Filling Reduce oven temperature to 325 F and place tart shell on a baking sheet. Whisk together lemon juice, sugar, eggs, cream and zest and pour into tart shell. Carefully move tart to oven and bake for 25-30 minutes, until tart stops jiggling when you tap it. Tart filling should not soufflé at all. Allow tart to cool at room temperature for a bit, then chill for 2 hours before finishing. Arrange raspberries on top of tart I find starting at the outside edge and moving in works best. Dust lightly with icing sugar if you wish and serve. Tart with lemon filling can be made a day ahead and finished with raspberries up to 6 hours before serving. **************************************************** Lemon Pineapple Brulee Tart Crust 1 1/2 cups all purpose flour 1/2 cup unsweetened coconut, medium shred 1 cup icing sugar, sifted 1/4 teaspoons fine salt 1/2 cup cold unsalted butter Filling 1 (8 oz) pkg cream cheese, room temperature 2 cups sugar 1/4 cup all-purpose flour 3 large eggs 1/2 cup lemon juice 1 Tbsp finely grated lemon zest 1/2 cup drained crushed pineapple granulated sugar for bruling Filling For crust, preheat oven to 350 °F. Grease a 10-inch removable bottom tart pan. Pulse all ingredients together until a rough, crumbly texture (mixture will be dry). Press into prepared pan and bake 12 minutes, until it just starts to brown around the edges. Allow to cool. For filling, reduce oven temperature to 325 °F. Beat cream cheese to smooth and add sugar and flour while beating. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest and stir in pineapple. Pour over cooled crust and bake for 20 to 25 minutes, until set but not browned. Cool for an hour, then chill completely before bruling. Sprinkle a layer of granulated sugar over the surface of the tart. Using a kitchen butane torch melt and caramelize the sugar and serve. *************************************************** Alsatian Apple Tart Sable Crust 1 1/4 cups pastry flour 1 cup icing sugar 1/4 tsp salt 1/2 cup + 2 Tbsp unsalted butter, cut into pieces and chilled 3 egg yolk Filling 1/3 cup sour cream 3 tbsp sugar dash of nutmeg 8 Granny Smith apples 2 tbsp lemon juice 2 tbsp Calvados or brandy 3 tbsp apricot or apple jelly Directions: Sable Crust Sift together flour, icing sugar and salt. Cut in butter until the pastry starts to take on a yellow colour from the butter. Mix in yolks until dough is an even texture. Shape into a disc, wrap and chill for 1 hour. Preheat oven to 350 F. On a lightly floured surface, roll out dough to just greater than 1/4-inch thick. Line a 10-inch removable-bottom with pastry and trim edges. Chill for 15 minutes. Dock with a fork and bake for 18-20 minutes. Allow to cool. Filling Blend together sour cream, sugar and nutmeg and spread over bottom of cooled crust. Peel and core apples, and thinly slice on a mandolin. Sprinkle apples with lemon juice and calvados. Line tart shell with apple slices, starting at the outside and overlapping slices 3/4 over each other. Spiral apples slices toward the center, creating a tart that is taller in the center than its edges. Bake for 25-30 minutes, until apples are tender. To Assemble Warm jelly with a Tbsp of water and brush over tart to glaze. Chill until ready to serve....See MoreThe best Lemon bar recipe needed
Comments (28)Hi folks -- So this thread inspired me to make some lemon bars for a friensds BBQ. I first made the Ina recipe, and I have to say, I really didn't love the filling. Not lemony enough for me, and I thought the consistency wasn't quite as gel-like as I like, which I attributed to too much flour. Then I found this recipe online, and made it... I thought it was a big improvement. Note that it is substantially tarter, as the ratio of sugar is 2:1 rather than the 3:1 in Ina's recipe... Also less flour than her recipe when it is halved (this recipe makes an 8x8 pan rather than a 9x13)... Note that I didn't make the lemon sugar a full day ahead -- more like an hour or two ahead, and it was still good and lemony. I brought both bars (Ina's and these) over to the party, and these were the consensus favorite. Lemon Lovers Lemon Bars -- From A Mingling of Tastes Blog The lemon sugar must be made one day ahead--see step one of the recipe. If you don't have time, just use one cup of plain sugar and 1 to 2 tbs. zest when you mix up the filling. Also, note that you must lower the oven temperature after baking the crust. Makes 12 or 16 For crust: 3/4 cups all-purpose flour 1/4 cup powdered sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into chunks and chilled For filling: 1 cup granulated sugar zest of 3 lemons 1/4 cup plus 2 tbs. all-purpose flour 1/4 teaspoon salt 3 large eggs 1/2 cup plus 1 tbs. lemon juice (3 to 4 lemons) 1. Make the lemon sugar: In a food processor, combine the granulated sugar and lemon zest; pulse several times, until zest is very fine. Transfer to a shallow container or baking sheet and let sugar dry out at room temperature for several hours. Cover and chill overnight. 2. Preheat oven to 350 degrees. Coat an 8 x 8 baking dish with nonstick cooking spray or line with nonstick foil. In a food processor, combine flour, powdered sugar and salt; pulse a few times to blend. Add the butter and pulse until mixture resembles coarse crumbs with some pea-size chunks of butter still visible. Transfer the crumbly mixture to the baking dish and press into the bottom and sides of the dish with your hands. Bake for 15 to 17 minutes, or until lightly golden around the edges. Lower oven temperature to 325 degrees. 3. Meanwhile, whisk together the lemon sugar, flour and salt. In a separate bowl, lightly beat the eggs, then whisk in the lemon juice. Whisk the wet ingredients into the dry ingredients until thoroughly combined. Pour the lemon mixture over the hot crust, return to oven and bake for 28 to 33 minutes. The center should be set, but still gooey when poked with a toothpick. Cool completely, at least two hours. Sift powdered sugar over the dish, cut into 12 or 16 bars and serve. To store, cover and chill. Here is a link that might be useful: Lemon Lovers' Lemon Bars Link...See MoreAnother emergency - heirloom pie/tart assignment
Comments (3)Without a recipe for the filling, I really couldn't say about that... But... thaw the pastry, and pat it into the tart tins...making sure to get it into all the fluted edges. Then place a piece of foil into the shell, fill it with "pie weights"..sort of metal beads...or use beans you save just for that use...and bake at 375 for about 12 minutes...remove the weights and the foil and bake another 3 or 4 minutes and cool. Now if you are useing a cooked filling put it into the cooled crust ( the filling should be cool too) then just before serving, top with the fruit....I suspect that's what the cherries were for? What a wonderful thing to do!....and now you can make tarts often ...in his memory. I am adding a copied recipe from a mag. of a lot of years ago...perhaps it will give you an idea of how he made the dough...and how you might make some when this is gone. Linda C This from Cook's magazine a lot of years ago......none better! Pastry: 1 1/2 cups all purpose flour 1/4 cup cake flour 1/4 cup sugar 1/4 tsp salt 1/4 pound chilled butter in cubes 2 egg yolks....and water if needed. Mix dry ingredients and cut in butter until mix resembles peas. Work in the egg yolks....and if necessare to make a smooth stiff dough, up to 3T of water. Form into ball, cover and chill 30 minutes. Roll dough slightly larger than tart pan.....fit into pan and roll the pin over the edges of the pan to cut off excess dough....Chill at least 5 minutes....or over night. Fill with buttered foil weight with pie weights or beans and bake 10 minutes at 375, remoive weights and foil and bake another 10 minutes at 350. Pastry cream 2 1/2 T. flour 1/4 cup sugar pinch of salt 3 egg yolks 1 cup milk 1 tsp vanilla 1 1/2 T eau d'vie...or liquor that blends well with the fruit youa re going to use. 2 tsp butter. Mix sugar and salt in a heavy pan,beat in egg yolks, gradually whisk in milk, cook and whisk over low heat until bubbles break surface.....boil 1 minute stirring constantly. Remove from heat ands tir in vanilla and liquor. lay plastic wrap on the surface of the cream and chill. Glaze 1 cup of apricot preservs or red currant jelly and 1 T water.... Heat until jelly is melted. Put pastry into shell, cut up fresh fruit of your choice ( strawberries, raspberries, peaches, apricots, kiwi....or a mixture.) Brush with glaze,chill and serve...See MoreI looooove lemon!
Comments (30)This is one of my favorite gluten-free cookie recipes. Gluten-free White Chocolate Lemon Cookies Ingredients: 1 cup Unsalted Butter, slightly softened 3/4 cup Brown Sugar 1/2 cup White Sugar 2 Eggs 1/2 tsp Almond Extract 2 Tbs Lemon Zest 2 1/2 tsp Lemon Juice 3/4 cup Sorghum Flour 3/4 cup Rice Flour 1/2 cup Tapioca Starch/Flour 1/2 cup Potato Starch 1 tsp Baking Soda 1/2 tsp Baking Powder 1 tsp Xanthan Gum 1/2 tsp Salt 12 oz White Chocolate, chips or chopped Optional Sugar Roll: 1/2 cup Fine Sugar mixed with 1 Tbs lemon zest. Directions: Preheat oven to 350F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until creamy, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the almond extract, lemon juice, and lemon zest. Add the dry ingredients and mix until just blended. Gently stir in the white chocolate. The dough will be soft, and slightly sticky. You can work with it as is, or refrigerate it for an hour or two to make it easier to work with. Spoon (I used a small scoop) a full tablespoon of dough and roll gently into a 1" ball. Optionally, you can roll the ball into the sugar-zest mixture. Not necessary, but a nice touch. Bake on parchment paper-lined cookies sheets approximately 12-13 minutes until the edges start to get golden. Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. These can be served as is, sprinkled with powdered sugar, or drizzled with a mix of 1/2 cup powdered sugar mixed with 1-2 Tbs lemon juice. Makes about 4 dozen cookies. Here is a link that might be useful: Blog post for this cookie...See MoreLars
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