Donkeys,Weather, Mt. Kilauea, Eggs.

I just discovered we have a Donkey Sanctuary in the area. Never heard of it before. Apparently they have over 100 donkeys in their care. They are a not for profit organisation. Heard about them on the local radio because there is a walk being organised to benefit them. They have visiting on Wednesday and Sunday so I shall persuade himself that we should go. I just love donkeys. So, I thought, do most people, but from looking at their web page, maybe not. They are certainly loaded to the gills in other parts of the world, but one doesn't think (well I don't) of them as being working animals round here but again, from what they say, I am wrong.

The weather has been absolutely incredible here lately, we have had the most beautiful days. Warm enough to sit out but not too warm. Lots of sunshine but cool at night for sleeping. Having written that, Sunday seems to have changed somewhat.

I get a regular email from National Geographic with current award winning pictures. This one, showing Mt. Kilauea - a volcano which has been erupting on Hawaii's Big Island for the last 30 years - pumping out lava and setting light to all in it's path. I found it pretty incredible and thought you might like to see it too. Some of the shots made me wonder where the cameraman was standing. Others I presumed he was in a chopper.

D'you remember about a week ago I was carrying on about dropping an egg carton and only breaking

one egg. Well, I guess I was determined, I grabbed for something in the fridge on Sunday and forgot I had a basin with the last two eggs in it standing on top. So, I not only broke two eggs, I broke the basin as well. Fate was quite determined I suppose. What a mess and what a pain to clean up. How come broken china or glass spreads so far? Now that really is inconceivable!!

I chose this recipe because the picture looked delicious.  I am afraid, being a totally lazy (and somewhat inept) pastry maker, I would be using a bought crust. It turns out much better than I can make it.

TARTEST LEMON TART

by Dorie Greenspan 

This is my favorite tart because it’s made with whole lemons. I fell for it twice—first when Daniel Boulud made it, and then when I had it again in Paris at a patisserie and it reminded me just how much I love it.  

8 servings

INGREDIENTS

CRUST
1 1/2 c All-purpose flour
1/2 c Confectioner's sugar
1/4 tsp Salt
9 tbsp Unsalted butter, very cold, cut into small pieces
1 Large egg yolk
Butter for the tart pan and tin foil

FILLING
1 1/2 Lemons, scrubbed and dried
1 1/2 c Sugar
1 Large egg, at room temperature
2 Large egg yolks, at room temperature
1 1/2 tbsp Cornstarch

4  tbsp Unsalted butter, melted and cooled

1/2 c Heavy cream

For the dough: Put the flour, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses— about 10 seconds each—until the dough, which will look granular soon after the egg is added, forms clumps and curds.

Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. This is done by using a French technique called “fraisage” by smearing the butter pieces into the flour using the heal of your hand.

Flatten into a disc and place between two pieces of parchment paper. Using a rolling pin, roll the dough, turning it ⅛ of a turn until it’s just bigger than the tart pan.

Flatten into a disc and place between two pieces of parchment paper. Using a rolling pin, roll the dough, turning it ⅛ of a turn until it’s just bigger than the tart pan.

Butter the tart pan. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Using a fork, give the crust a few pricks and freeze for at least 30 minutes before baking.

Par-bake the crust: Preheat the oven to 375°F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Add pie weights on top of the foil to keep the crust flat as it bakes. Put the tart pan on a baking sheet and bake the crust for 25 minutes

For the filling: Cut the lemons into small pieces and remove the seeds. Put the lemons and sugar in the blender or processor and pulse, blend and scrape down the sides until you have a smooth mix. Add the remaining filling ingredients and pulse and blend on low speed until the filling is homogeneous. Tap the bowl on the counter several times to de-bubble the filling as much as possible

Remove the tart shell from the oven and carefully remove the foil and pie weights. Place back in the oven for 8-10 minutes to lightly brown. Remove the tart and patch any cracks with the leftover dough. Cool and reduce oven temperature to 325° F.

Make the tart: Stir the filling, then pour it into the tart shell. Bake for 20 minutes, then increase the oven temperature to 350°F and bake for an additional 25 to 30 minutes (total baking time is 45 to 50 minutes).

When the tart is properly baked, it should be set, although perhaps still shaky in the center, and most of the top will have formed a light sugary crust. Don’t be alarmed when the filling starts to bubble up. (It might even bubble over the edge of the tart—that’s okay.) Cool to room temperature.

When the tart has come to room temperature, remove the outer ring by setting the tart on top of a sturdy can so the ring can fall away. Place on a dish and serve

Have a great day