pucker
the second tart. tartest lemon tart. in truth, it wasn't quite as tart as the lemon curd pie i made.
i really have a problem working with dorie greenspan's tart dough. the foil just rips the dough apart when i remove it after the blind bake. am i supposed to bake it longer? i don't think it's my oven's temperature. luckily there was much spare dough left; you can see all the patching up work on the half-baked dough.
the lemon filling uses the entire lemon, skin and all. but there's also a lot of sugar that counters the sourness completely. compared to lemon curd, there's only one additional ingredient: cornstarch.
the filling boils vigorously after a while, and then it begins to set with a light sugary crust on top, which doesn't last long out of the oven because of our humidity.
i devised my own cute method to unmold the tart. (it has a removable bottom.) i centred the tart on a bowl, and then slowly slipped the tart ring down. it came out almost perfect, except for one sector, where the edges stuck to the pan completely, and broke away from the tart.
i love this shot. i think the crust has been over-browned though. but i love the macro setting on the camera.
i think my life has come to the point where i'm just sitting around, waiting for the next big thing to happen. not referring to anything in particular. in fact, i don't even know what's coming next.
i really have a problem working with dorie greenspan's tart dough. the foil just rips the dough apart when i remove it after the blind bake. am i supposed to bake it longer? i don't think it's my oven's temperature. luckily there was much spare dough left; you can see all the patching up work on the half-baked dough.
the lemon filling uses the entire lemon, skin and all. but there's also a lot of sugar that counters the sourness completely. compared to lemon curd, there's only one additional ingredient: cornstarch.
the filling boils vigorously after a while, and then it begins to set with a light sugary crust on top, which doesn't last long out of the oven because of our humidity.
i devised my own cute method to unmold the tart. (it has a removable bottom.) i centred the tart on a bowl, and then slowly slipped the tart ring down. it came out almost perfect, except for one sector, where the edges stuck to the pan completely, and broke away from the tart.
i love this shot. i think the crust has been over-browned though. but i love the macro setting on the camera.
i think my life has come to the point where i'm just sitting around, waiting for the next big thing to happen. not referring to anything in particular. in fact, i don't even know what's coming next.
posted by ivan at 10:35 PM
2 Comments:
hello ivan!
i do the same with my springform pans as well.
and why does your crust look so.. crumbly. mine did as well and the bottom was puffed up away such that it seemed quite hollow and fragile at the bottom :(
go try david lebovitz's french tart crust and tell me how it goes for you!
i dunno, i think i have to keep trying. maybe the foil wasn't buttered enough that's why it pulled the crust off together with it
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