This Page

has moved to a new address:

http://www.burnthismamadown.com

Sorry for the inconvenienceā€¦

Redirection provided by Blogger to WordPress Migration Service
<data:blog.pageTitle/>

This Page

has moved to a new address:

http://www.burnthismamadown.com

Sorry for the inconvenienceā€¦

Redirection provided by Blogger to WordPress Migration Service
----------------------------------------------- Blogger Template Style Name: Minima Designer: Douglas Bowman URL: www.stopdesign.com Date: 26 Feb 2004 ----------------------------------------------- */ body { background:#fff; margin:0; padding:40px 20px; font:x-small Georgia,Serif; text-align:center; color:#333; font-size/* */:/**/small; font-size: /**/small; } a:link { color:#58a; text-decoration:none; } a:visited { color:#969; text-decoration:none; } a:hover { color:#c60; text-decoration:underline; } a img { border-width:0; } /* Header ----------------------------------------------- */ @media all { #header { width:660px; margin:0 auto 10px; border:1px solid #ccc; } } @media handheld { #header { width:90%; } } #blog-title { margin:5px 5px 0; padding:20px 20px .25em; border:1px solid #eee; border-width:1px 1px 0; font-size:200%; line-height:1.2em; font-weight:normal; color:#666; text-transform:uppercase; letter-spacing:.2em; } #blog-title a { color:#666; text-decoration:none; } #blog-title a:hover { color:#c60; } #description { margin:0 5px 5px; padding:0 20px 20px; border:1px solid #eee; border-width:0 1px 1px; max-width:700px; font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.2em; color:#999; } /* Content ----------------------------------------------- */ @media all { #content { width:660px; margin:0 auto; padding:0; text-align:left; } #main { width:410px; float:left; } #sidebar { width:220px; float:right; } } @media handheld { #content { width:90%; } #main { width:100%; float:none; } #sidebar { width:100%; float:none; } } /* Headings ----------------------------------------------- */ h2 { margin:1.5em 0 .75em; font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.2em; color:#999; } /* Posts ----------------------------------------------- */ @media all { .date-header { margin:1.5em 0 .5em; } .post { margin:.5em 0 1.5em; border-bottom:1px dotted #ccc; padding-bottom:1.5em; } } @media handheld { .date-header { padding:0 1.5em 0 1.5em; } .post { padding:0 1.5em 0 1.5em; } } .post-title { margin:.25em 0 0; padding:0 0 4px; font-size:140%; font-weight:normal; line-height:1.4em; color:#c60; } .post-title a, .post-title a:visited, .post-title strong { display:block; text-decoration:none; color:#c60; font-weight:normal; } .post-title strong, .post-title a:hover { color:#333; } .post div { margin:0 0 .75em; line-height:1.6em; } p.post-footer { margin:-.25em 0 0; color:#ccc; } .post-footer em, .comment-link { font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } .post-footer em { font-style:normal; color:#999; margin-right:.6em; } .comment-link { margin-left:.6em; } .post img { padding:4px; border:1px solid #ddd; } .post blockquote { margin:1em 20px; } .post blockquote p { margin:.75em 0; } /* Comments ----------------------------------------------- */ #comments h4 { margin:1em 0; font:bold 78%/1.6em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.2em; color:#999; } #comments h4 strong { font-size:130%; } #comments-block { margin:1em 0 1.5em; line-height:1.6em; } #comments-block dt { margin:.5em 0; } #comments-block dd { margin:.25em 0 0; } #comments-block dd.comment-timestamp { margin:-.25em 0 2em; font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } #comments-block dd p { margin:0 0 .75em; } .deleted-comment { font-style:italic; color:gray; } .paging-control-container { float: right; margin: 0px 6px 0px 0px; font-size: 80%; } .unneeded-paging-control { visibility: hidden; } /* Sidebar Content ----------------------------------------------- */ #sidebar ul { margin:0 0 1.5em; padding:0 0 1.5em; border-bottom:1px dotted #ccc; list-style:none; } #sidebar li { margin:0; padding:0 0 .25em 15px; text-indent:-15px; line-height:1.5em; } #sidebar p { color:#666; line-height:1.5em; } /* Profile ----------------------------------------------- */ #profile-container { margin:0 0 1.5em; border-bottom:1px dotted #ccc; padding-bottom:1.5em; } .profile-datablock { margin:.5em 0 .5em; } .profile-img { display:inline; } .profile-img img { float:left; padding:4px; border:1px solid #ddd; margin:0 8px 3px 0; } .profile-data { margin:0; font:bold 78%/1.6em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } .profile-data strong { display:none; } .profile-textblock { margin:0 0 .5em; } .profile-link { margin:0; font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } /* Footer ----------------------------------------------- */ #footer { width:660px; clear:both; margin:0 auto; } #footer hr { display:none; } #footer p { margin:0; padding-top:15px; font:78%/1.6em "Trebuchet MS",Trebuchet,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } /* Feeds ----------------------------------------------- */ #blogfeeds { } #postfeeds { }

Thursday, April 8, 2010

Lemon-Vanilla Tart

My mom found this recipe in Better Homes and Gardens. It was pretty easy to make and tastes like lemony goodness! Great spring/summer dessert. One of these days I will figure out how to make the edges of my tart crusts look perfect.
 
Oven-Candied Lemon Slices
Ingredients:
2 small lemons
1/4 cup sugar
Directions:
Preheat oven to 245.
Line a 15x10x1 inch baking pan with parchment paper. Cut lemons crosswise into 1/8 to 1/4 inch slices. Arrange lemon slices in a single layer on the prepared pan. Sprinkle both sides with sugar.
Bake for 45-50 minutes or until lemons are almost dry and covered with a sugary glaze. While still warm, loosen slices from paper to prevent sticking. Allow to cool.

Tart Pastry
Ingredients:
1/2 cup cold butter
1 1/4 cup all purpose flour
1 egg yolk, beaten
3-5 tbsps ice water, divided
Directions:
In a medium bowl cut butter into flour until pieces are the size of small peas. (I used a food processor for this step). In a small mixing bowl combine beaten egg yolk and 1 tbsp ice water. Gradually stir the egg yolk mixture into the flour mixture. Add 2 to 4 more tbsps ice water, 1 tbsp at a time, until all the dough is moistened. Shape into a ball. If necessary, cover dough with plastic wrap and chill in refrigerator for 30 to 60 minutes or until dough is easy to handle.

Lemon-Vanilla Tart
Ingredients:
1 recipe tart pastry (above)
2 lemons
1/2 cup sugar
1 tbsp all purpose flour
2 eggs
1/4 cup butter, melted
1 tbsp vanilla
1 recipe oven-candied lemon slices (above)
Directions:
Prepare tart pastry. Preheat oven to 450.
On a lightly floured surface, roll out pastry dough to an 11 inch circle. Wrap the pastry around a rolling pin. Using pin, ease pastry into a 9-inch tart pan with removable bottom, taking care not to stretch pastry. Press pastry into fluted sides of tart pan. Trim edges even with pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5-6 minutes more or until crust is golden. Cool on a wire rack.
Reduce oven temperature to 350.
Meanwhile, finely shred 4 teaspons peel from lemon. Set aside. Squeeze enough juice from lemons to measure 6 tablespoons. Set aside.
In a medium mixing bowl combine sugar and flour. Add eggs. Beat with electric mixer on medium to high speed for 3 minutes or until mixture is light in color and slightly thickened. Stir in lemon peel, lemon juice, butter, and vanilla. Pour mixture into pastry shell. Place tart pan on baking sheet.
Bake 20 to 25 minutes or until filling is set and slightly browned. Cool on a wire rack.
To serve, remove sides of pan and top tart with oven-candied lemon slices.

 

Labels:

3 Comments:

Blogger C7Lan said...

So do you eat the lemon slices or are they simply a garnish? Regardless, it looks delish!

April 8, 2010 at 10:52 AM  
Blogger Christina said...

Ooops, meant to put a note in there about that. I think they are just a garnish, although if you really like lemons you can eat the pulp part. The peel part still tastes like lemon rinds.

April 8, 2010 at 10:54 AM  
Anonymous Bree said...

This is really beautiful Christina. Your blog is so well done and your pictures are excellent... I imagine the food tastes pretty good too :)

April 8, 2010 at 11:04 AM  

Post a Comment

I love comments! Thanks for taking the time to leave me one! If you have a specific question, please make sure that your email is linked to your account so that I can respond to you directly.

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home

C + C Marriage Factory: Lemon-Vanilla Tart

Lemon-Vanilla Tart

My mom found this recipe in Better Homes and Gardens. It was pretty easy to make and tastes like lemony goodness! Great spring/summer dessert. One of these days I will figure out how to make the edges of my tart crusts look perfect.
 
Oven-Candied Lemon Slices
Ingredients:
2 small lemons
1/4 cup sugar
Directions:
Preheat oven to 245.
Line a 15x10x1 inch baking pan with parchment paper. Cut lemons crosswise into 1/8 to 1/4 inch slices. Arrange lemon slices in a single layer on the prepared pan. Sprinkle both sides with sugar.
Bake for 45-50 minutes or until lemons are almost dry and covered with a sugary glaze. While still warm, loosen slices from paper to prevent sticking. Allow to cool.

Tart Pastry
Ingredients:
1/2 cup cold butter
1 1/4 cup all purpose flour
1 egg yolk, beaten
3-5 tbsps ice water, divided
Directions:
In a medium bowl cut butter into flour until pieces are the size of small peas. (I used a food processor for this step). In a small mixing bowl combine beaten egg yolk and 1 tbsp ice water. Gradually stir the egg yolk mixture into the flour mixture. Add 2 to 4 more tbsps ice water, 1 tbsp at a time, until all the dough is moistened. Shape into a ball. If necessary, cover dough with plastic wrap and chill in refrigerator for 30 to 60 minutes or until dough is easy to handle.

Lemon-Vanilla Tart
Ingredients:
1 recipe tart pastry (above)
2 lemons
1/2 cup sugar
1 tbsp all purpose flour
2 eggs
1/4 cup butter, melted
1 tbsp vanilla
1 recipe oven-candied lemon slices (above)
Directions:
Prepare tart pastry. Preheat oven to 450.
On a lightly floured surface, roll out pastry dough to an 11 inch circle. Wrap the pastry around a rolling pin. Using pin, ease pastry into a 9-inch tart pan with removable bottom, taking care not to stretch pastry. Press pastry into fluted sides of tart pan. Trim edges even with pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5-6 minutes more or until crust is golden. Cool on a wire rack.
Reduce oven temperature to 350.
Meanwhile, finely shred 4 teaspons peel from lemon. Set aside. Squeeze enough juice from lemons to measure 6 tablespoons. Set aside.
In a medium mixing bowl combine sugar and flour. Add eggs. Beat with electric mixer on medium to high speed for 3 minutes or until mixture is light in color and slightly thickened. Stir in lemon peel, lemon juice, butter, and vanilla. Pour mixture into pastry shell. Place tart pan on baking sheet.
Bake 20 to 25 minutes or until filling is set and slightly browned. Cool on a wire rack.
To serve, remove sides of pan and top tart with oven-candied lemon slices.

 

Labels: