Something in the air got to me, it was a perfectly delightful crisp morning doing my Pranayama breathing exercises, and the day continued to be just as gorgeous. It didn’t get to hot, I was productive at work, what more could a boy ask for? A tart of course.
A couple weeks ago, and old high school friend posted pictures of a scrumptious looking tart he made. This got me thinking about all my tart fiascoes. I am decent at pastry related things. Even had a chef telling me I should think about going to school for pastry, back when I was still in the business. I have never had good luck with tarts, I fear the crust, which knows when you fear it.
I also have an obsession with lemon filling. I would eat it by the bowl full if I was allowed to. Again I have a fear of lemon filling, I seem to over/under cook it. I just can’t seem to get it right.
I decided that the best idea for this glorious day was to combine my two fears into one lovely
dessert, to surprise Hayley when she got home. That sounds like a smart idea doesn’t it? In this case it actually was, the tart turned out good, not great, it needs a little tweaking and I did over cook it just a smidgen. BUT it tasted yummy, and the crust is very tasty. This recipe will live to see another round, I am thinking it will be at the family Christmas dinner I am currently planning for the family gathering in Winnipeg, MB this year.
On to the recipe. I grabbed this from Food & Drink, which has a good track record in my books for successful recipes.I actually didn’t change anything on this recipe the first time, because of the aforementioned fear.
Lemon Tart – From the Holiday 1999 Food & Drink magazine
To finish this one off, Hayley made a fresh blackberry sauce, it just added to the yumminess of this one!
What would I change?
- Use a little less lemon zest
- Add a tiny bit more sugar
- Watch the tart a little more closely when it is almost done to make sure I don’t over cook it.
Not many changes, and a successful tart. What cooking fear should I tackle next?