May
12
12
This week’s Tuesday With Dorie recipe, chosen by Babette of Babette Feasts, is for the Tartest Lemon Tart which can be found on page 336 of Baking From My Home to Yours, or on Babette’s blog.
The tart is delicious and definitely lives up to its name. There was some discussion this week about how to cut the bitterness from the lemons as this recipe actually calls for using the entire lemon cut into pieces then run through a blender with sugar and several other ingredients. Many felt the the white of the lemon (the pith) was the culprit where the bitterness was concerned.
First off, the tart dough it fabulous, absolutely delicious. I mixed all my ingredients in the blender as directed and it looked beautiful. I poured the filling into the readied tart dough and baked as directed. The recipe called for 45-50 minutes total. After 45 minutes the filling had bubbled up quite a bit, which Dorie had said it would do, but it hadn’t bubbled over, which Dorie had said it might. So I added 5 more minutes to the timer as the center still seemed a bit jiggly. I was very pleased with how perfect it looked in the oven. Until…
I opened the oven after 4 minutes and it had bubbled over like a volcano! Waaahh! :(
However, I carried on and allowed it to cool, cleaned up the spillage and chilled it in the fridge a bit. I dusted it with powdered sugar and it was a success!
The flavor of this tart is wonderful. I did detect a hint of bitterness, but I think if you had some good quality lemons you wouldn’t have this problem. I didn’t want to remove the pith as Dorie didn’t say to do that, and I really like to make her recipes as stated and try them out as she had.
At any rate, it’s a wonderful tart and I would like to try this again with some good quality lemons. See how the other TWD bakers faired by visiting their blogs!
Wow, this one’s looking just adorable! :))
Looks just beautiful Amanada!!
Wow looks soft and yum….
It looks really pretty with the dusting of powdered sugar!
Yummy! I keep seeing lemon tarts everywhere, guess I need to make one! This looks so nice and spring-y!
Just beautiful!!!
My tart did boil over like a volcano too, I was worried that I had done something wrong. I think I expected it to just puff up some.
Great looking tart!
Looks great! Mine bubbled up, too. Thankfully, it was contained. The powdered sugar makes it look really pretty!
Your tart looks great. It really shows off the creamy filling!
Ohh, I hate oven spillage!! Your tart looks fabulously delicious though. Well done!
Amanda it is gorgeous! I think mine is too thin because my pan was a little bigger than nine inch. Funny but the bitterness didn’t bother us. I like tart!!! Thanks for stopping by for a visit this morning!
This looks so good!
splendide ta tarte Amanda ! j’ai adoré aussi :)
Your tart looks beautiful! Love that glass serving plate. Glad you enjoyed.
It’s amazing what a difference that 4 minutes makes…mine did the same thing!! Yours looks great though!
It doesn’t look like a volcano in your pictures- looks pretty delish. nice!
Well, you would never know that it looked like a volcano at one time! It looks great. Mine turned out tart and tasty, no bitterness at all with the whole lemons, pith and all.
OH yeah .. the volcano boiling over thing happened to me too. It was still a really good tart, though. Just needed some cleaning up to be presentable! :)
Pass me a fork…I’m ready to dig into it! I’m going to make this one!
Your tart looks perfect. I love the way you decorated it with the powdered sugar.
Love how the powdered sugar covers any remaining traces of volcanic activity! Your filling looks perfect, and so does the crust!
Nancy
Im so glad you liked it. Your tart looks so nice!
Looks fantastic – a little powdered sugar and no one knows about the volcanic bubbling! And I agree, this tart dough is the best.
Yum! I love how your filling is so deep – I could sink my teeth into it now …
gosh, it certainly doesnt look like it bubbled up at all. it looks fabulous!
You did a wonderful job Amanda, it looks perfect!!
Sheesh – it looks perfect! Couldn’t tell it bubbled over at all.
Mine was inedible – and ended up in the trash!
This was just beautiful! Glad to know that it was easily salvaged. Yum!
I really enjoyed this tart. I made mine naked, no crust. You did a nice job and good save!
Ciao ! your tarts is a real beauty ! We loved it too !
Your tart turned out gorgeous – it’s perfect!
Mine bubbled over too but all was well at the end. Your tart looks perfect!
Thanks for stopping by my blog!
I wonder, had I dusted with the confectioners sugar like I was supposed to, if it would have made a difference with the bitterness. What a dope! I totally forgot about it until I took a look at your tart just now. Too bad it suffered a watery death in my Insinkerator. I’ll have to make another one and give it a try. I’m still leaving the pith out though next time.
Nice job on yours!
It looks so cheerful!
Mine went from fine to near-volcano in a flash too.
I’m glad you liked it!
Your tart looks so pretty with the powdered sugar. I meant to dust mine before taking pictures but I completely forgot. Glad you liked it!
Looks good. I’ve made a whole lemon tart before it was wonderful though I did use meyer lemons which are milder than the regular ones.
~ingrid
Btw, I like that you stick with the original recipe the first time before altering it. That way you are getting a better idea about the recipe.
~ingrid
Gorgeous looking tart!
This looks just so pretty! Beautiful!
I’m a huge fan of lemon desserts. That looks like heaven! If you want to attempt lemon cookies next, try these lemon ricotta cookies – they’re to die for.
Amanda, your tart just really looks so beautiful. You know all this blogging makes me want more and mine’s all gone. Have any left? Great job
AmyRuth
Beautiful Tart!!!