Yesterday we decided to go to a local farm that sells sweet corn, unfortunately we couldn’t find it. Hadn’t been there for at least two years so either they have shut up shop or we got lost!! On our return journey we were followed quite a long while by a cop car. He eventually turned off and almost immediately a car shot by us doing one hell of a speed and crossing a double yellow line. Where was that cop when we wanted him? We had to go to the grocery store and it turned out they had some fresh corn anyway. I also found some Heirloom tomatoes which usually have a better flavour than the general run of the mill tomatoes. We have some friends coming for dinner on the weekend and I wanted to do a starter which included desserts. Friends are bringing dessert, no idea what.
There’s a surprise, a report I just found says Microsoft have suffered their first loss in 26 years. Apparently the blame lies with the acquisition of aQuantive which was purchased as a way with competing with Google ads. Never heard of them myself, but Google is not a company that can easily be beaten financially I think. Of course Windows 8 will be out this year, October, which will net them a few bucks. I get a tad fed up with all these new versions of Windows, OK for the business sector, but for us home computer users, it becomes difficult, not to mention expensive, to keep up.
This recipe appealed to me, I have always loved lemon flavours.
Lemon TartSource: Casual Cuisines of the World - Bistro
Bistro dessert carts regularly feature at least one type of citrus tart. This recipe produces a refreshing creamy and tart lemon custard for filling, and a tender, flaky pastry shell. For a simple variation, lime or orange juice can be used in place of all or some of the lemon juice.
Sweet Pastry Dough (see recipe)
For Lemon Filling:
1/3 cup unsalted butter, melted
1 tablespoon grated lemon peel
1/2 cup fresh lemon juice
4 large eggs
1 1/4 cups sugar
For Lemon Garnish:
1/2 cup sugar
1/2 cup water
3 paper-thin slices of lemon
Other necessary recipes:Sweet Pastry Dough
FOR THE SWEET PASTRY DOUGH: Preheat an oven to 400°F. Butter a 10-inch-diameter tart pan with a removable bottom. On a lightly floured work surface, roll out the dough into a 12 inch-diameter round and 1/8-inch thick. Drape the dough over the rolling pin and transfer it to the prepared tart pan. Unwrap the dough from the pin and press it gently into the pan. Trim the pastry even with the pan rim.
Line the pastry-lined pan with parchment paper and add pie weights or dried beans. Bake until the pastry is half-cooked, about 15 minutes. Remove the pie weights and waxed paper.
FOR THE LEMON FILLING: Meanwhile, whisk the lemon juice, eggs, lemon zest and 1 1/4 cups of the sugar in a large bowl to blend. Stir in the melted butter. Pour the lemon mixture into the warm tart crust. Return it to the oven and bake until the filling is set and the crust is golden brown, about 20 minutes. Transfer the tart to a rack. Cool completely.
FOR THE LEMON GARNISH: In a small saucepan over medium-high heat, combine the sugar and water. Bring to a boil, stirring constantly to dissolve the sugar. Add the reserved lemon slices, reduce the heat to low, and simmer until tender, about 10 minutes. Remove the pan from the heat and set aside. Remove the lemon slices from the sugar-water mixture, shaking briefly to remove any excess liquid, and place on a plate.
TO SERVE THE TART: Remove pan sides from tart. Transfer the tart to a serving plate. Arrange lemon slices in an overlapping pattern atop the center of the tart and serve at room temperature.
Sweet Pastry DoughSource: Casual Cuisines of the World - Bistro
Active Time: 10 Minutes
Total Time: 2 Hours 10 Minutes
Makes enough dough for one 10-inch tart shell (Serves 8)
Dense, buttery and rich, this sweet dough makes an ideal tart shell. If you like, you can prepare it ahead to use later; wrapped airtight in plastic wrap, it will keep in the refrigerator for up to 2 weeks.
1/2 cup plus 1 tablespoon unsalted butter, room temperature, cut into pieces
1/2 cup confectioners' sugar, sifted
1 large egg
2 cups all-purpose flour
1/8 teaspoon baking powder
In a bowl, combine the butter and sugar. Using an electric mixer set on low speed, beat until smooth, about 3 minutes.
Add the egg and beat until creamy. Using a rubber spatula, fold in the flour and baking powder just until incorporated. Then beat with the electric mixer set on low speed until the dough is evenly mixed and clings together, 2-3 minutes.
Shape the dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 2 hours or as long as 2 weeks. Bring to room temperature before using, then use as directed in individual recipes.
Have a great day