A few weekends ago Liz and Henry came to visit. The weather was very spring; warm and sunny and a little windy. Things were starting to bloom and so of course we thought about lemons. I searched for the perfect lemon tart. There are so many variations! Most begin with a lemon curd or custard, but some you bake and some you don't bake and some you bake just a little. Some recipes use the whole lemon, peel and all, ground up and some use just lemon juice and some use a combination of juice and zest. And some you top with sugar and carmelize it or you top it with meringue or with fruit. My muse, (is this a strictly feminine word? what's the word for a boy muse?) Josh described the perfect lemon tart which led me to this recipe from Martha Stewart: Lemon Blueberry Tart. It starts with pate sucree (and since you only use half of it, you can put the other half in the freezer for another tart, another time), topped with lemon curd (with both juice and zest), and then topped with blueberries and whipped cream (which we used in place of the creme fraiche). It really was perfect; tart and creamy and sweet and rich and very lemony. Liz went home and made one with raspberries for Jared, look how gorgeous it is:
I can't wait to make it again.
6 comments:
YOU'RE ALIVE!! The tarts looks beautiful!
Hi Erin - love your writing about food!
Hooray, a new post! This looks delicious, I think I'll try it for Sunday dessert this week.
Glad to see your post. You make me want to bake. Or maybe, you just make me want to eat!!
You've always been my muse for desserts without chocolate involved. (We seem to find plenty of chocolate dessert recipes on our own). Can't wait to try it.
P.S. I've always thought that the curd part of "lemon curd" is an off-putting word.
I'm making this for Sunday dinner.
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