Ok, so this is Day 1 of my food blog. I am excited to get to write about cooking, eating and finding new recipes. I have a lot of recipes that I have found already and that I really enjoy. I will share as many as I can with all of you so you get to enjoy them as well. I continue to find new recipes everyday. My main goal is to create a delicious menu for my family, made up of tasty recipes that I enjoy cooking.
Usually I don't cook the same recipes over an over again because I am still in my experimental phase of finding recipes that I enjoy to make and that are delicious. Many of the recipes that I obtain are from various websites and magazines. I 'll do my best at sharing my source information for each recipe.
Feel free to experiment with me and try the recipes that I list. I'll try to point out any tips that might help along the way. If you have any recipes that you would like to share feel free.
My first recipe that I will share is...French Lemon Tart. It is quickly becoming a favorite for everyone that tries it. It comes from Saveur Issue #23. I usually just buy a pie crust from the grocery.
The crust for this tart is very flaky. If you have dough left over after rolling out the shell, use it to make a crisscross pattern over the top of the tart.
FOR THE CRUST:
2 cups flour
2 tbsp. sugar
1/2 tsp. salt
12 tbsp. unsalted butter, chilled and cut into pieces
FOR THE FILLING:1 1/4 cups sugar
2 eggs
10 tbsp. butter, melted and cooled
Juice and minced zest of 2 lemons
1. To make the pastry, combine flour, sugar, and salt in a large bowl. Cut in butter with a pastry cutter or 2 knives (mixture should resemble coarse cornmeal). Sprinkle with just enough ice water, about 3 tbsp., so that dough holds together, then form into a ball, wrap in plastic, and refrigerate for at least 1 hour.
2. Preheat oven to 375°. Transfer dough to a lightly floured surface, then flatten and roll into a 9'' round. Ease dough into an 8'' tart pan, prick bottom with a fork, cover with aluminum foil, and chill for at least 20 minutes. Fill tart shell with pie weights or dried beans and bake for 15 minutes. Remove weights and aluminum foil and bake for 5 minutes more. Set aside to cool.
3. To make the filling, beat sugar and eggs together until mixture is pale yellow. Gradually add melted butter, mix well, then stir in lemon juice and zest. Spoon filling into tart shell and bake until crust is golden and filling is set and lightly browned, about 25 minutes. Cool completely before serving.
Usually I don't cook the same recipes over an over again because I am still in my experimental phase of finding recipes that I enjoy to make and that are delicious. Many of the recipes that I obtain are from various websites and magazines. I 'll do my best at sharing my source information for each recipe.
Feel free to experiment with me and try the recipes that I list. I'll try to point out any tips that might help along the way. If you have any recipes that you would like to share feel free.
My first recipe that I will share is...French Lemon Tart. It is quickly becoming a favorite for everyone that tries it. It comes from Saveur Issue #23. I usually just buy a pie crust from the grocery.
French Lemon Tart
MAKES ONE 8'' TART
FOR THE CRUST:
2 cups flour
2 tbsp. sugar
1/2 tsp. salt
12 tbsp. unsalted butter, chilled and cut into pieces
FOR THE FILLING:1 1/4 cups sugar
2 eggs
10 tbsp. butter, melted and cooled
Juice and minced zest of 2 lemons
1. To make the pastry, combine flour, sugar, and salt in a large bowl. Cut in butter with a pastry cutter or 2 knives (mixture should resemble coarse cornmeal). Sprinkle with just enough ice water, about 3 tbsp., so that dough holds together, then form into a ball, wrap in plastic, and refrigerate for at least 1 hour.
2. Preheat oven to 375°. Transfer dough to a lightly floured surface, then flatten and roll into a 9'' round. Ease dough into an 8'' tart pan, prick bottom with a fork, cover with aluminum foil, and chill for at least 20 minutes. Fill tart shell with pie weights or dried beans and bake for 15 minutes. Remove weights and aluminum foil and bake for 5 minutes more. Set aside to cool.
3. To make the filling, beat sugar and eggs together until mixture is pale yellow. Gradually add melted butter, mix well, then stir in lemon juice and zest. Spoon filling into tart shell and bake until crust is golden and filling is set and lightly browned, about 25 minutes. Cool completely before serving.
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