Tuesday, May 12, 2009

Tartest Lemon Tart

Babette of Babette Feasts picked this week’s Tuesdays with Dorie recipe: Tartest Lemon Tart. I love lemon and I was really excited to make this. Instead of making one big tart, I made eight smaller tarts, each 3-1/2”. For the complete recipe, visit Babette’s blog.

This tart causes quite a bit of chatter among the Tuesdays with Dorie bloggers. Was this tart too tart? Others mentioned that they were worried about the tart being bitter. This recipe calls for 1-1/2 lemons, which you thinly slice and then process in a blender. So you are using all of the lemon, including the pith which can be very bitter. I read some different pieces of advice, and I ended up blanching the lemons to mellow them out. I also didn’t use the ends of the lemons since that was where you had the greatest percentage of pith.

I made the dough and I had a little extra left. I wasn’t exactly sure what the equivalent to a 9” tart would be, but 8 smaller tarts was almost the same amount of dough. You make the filling in a blender, and my blender isn’t so good as I think I almost burned out the motor! You combine the lemon and sugar and then add in melted butter and heavy cream. I figured that I had blended the mixture enough, but there were still a few tiny chunks of lemon left. I had extra filling left over, I suppose I could have filled the tarts more but it was really hard to tell what was enough.

I was really unsure how long to bake these, since my tarts were so much smaller. I followed the recipe as written, baking at 325 degrees for 20 minutes and then increase the temperature and bake for 25-30 more minutes. I checked after the second twenty minutes and it seemed like they were done, so I took them out of the oven to cool. They had puffed up quite a bit, but none had spilled over the sides. They weren’t as puffy after they had cooled.

I wasn’t sure how lemony these would be, or whether they would be bitter. They had a nice lemon flavor but they weren’t that strong or really all that tart. I was surprised. They were a touch bitter, which came through as an aftertaste. Maybe blanching the lemons took too much flavor away. I don’t really know. I have a feeling that the lemons you used made all of the difference. Some lemons are really tart and others aren’t so much. I’m happy either way, as this is a very nice refreshing dessert, perfect for spring.

Recipe from Baking from My Home to Yours by Dorie Greenspan, page 336


vibi said...

Beautiful Nicole! Well done... especially with the trouble of baking minis... Bravo!

Hindy said...

Interesting. I didn't blanche mine and the tart was strong but had no aftertaste. Lovely photos! Glad you made this one!

h2babe said...


TeaLady said...

Your little tartlettes look perfect. Great job.