12/31/2023 0 Comments Lemon curd tart with olive oil![]() Remove the parchment and weights and finish baking it, another few minutes until it is nice and golden. Place a piece of parchment in each mould and weigh it down with dried beans or pastry weights.īake at 400F until the pastry is beginning to look golden, about 10 minutes. Place the tarts on a baking sheet and pierce the bottom of the tarts with a fork a few times (this will allow steam to escape). With your fingers press it into the moulds, then place the moulds with the pastry in them in the refrigerator to chill. This will cut the dough to fit the moulds. Loosen it into the moulds and then run the rolling pin over the top. Lift the dough with the rolling pin and gently lay it over the tart moulds. Line your tart moulds on the counter close together.īegin rolling the dough into a rectangle or a circle about 1/8 inch thick. When the dough is ready remove from the fridge and cut in half. Gather it quickly with your hands into a disk, wrap with plastic and refrigerate until cold. Remove the dough from the food processor and place on a lightly floured surface. Don’t wait for it to form a ball and you may not need all of the water. Place flour, sugar and salt in the food processor and pulse a few times to blend.Īdd the butter all at once and pulse two or three times.īegin adding the water in a slow stream until the dough begins to gather. The recipe can make at least 8 tarts but you can make 4 only and keep the leftover dough and lemon curd for later.ġ recipe lemon curd here (it makes more than you need for 4 tarts, keep the rest refrigerated for another use). Here is a report of the last time we did that. ![]() If you serve without berries just dust the top with icing sugar before serving.īy the time you read this we will be on the Isa Lei sailing to Penticton for a Joy road Catering dinner at God’s Mountain, sleeping on the boat for the night. Top the tarts with raspberries, blackberries, blueberries, sliced kiwi etc., alone or in combination. Just cut the pastry into rounds that would fit your muffin pan and press it into place. You can use a muffin pan if you don’t have them. I have a few sizes of tart moulds around so I can pick and choose what I need for a specific recipe. I makes these tarts in shallow 4″ fluted tart moulds. It will not taste like butter but will work just as well. I make the dough with butter but you can substitute vegetable shortening. Sometimes I just need 4 tarts only, so I use a portion of the dough and refrigerate or freeze the rest of dough for later use. ![]() When I make a batch of pastry dough I don’t necessarily use it all in one recipe. I have already posted the recipe for the lemon curd so I will not repeat it here but will provide instructions for making and baking the pastry and assembling the tarts. You can make them in individual tart moulds or in a larger one and cut in wedges, either way they are a lovely, light and summary dessert. ![]() These tarts just sing of summer flavours: buttery pastry, tangy lemon and sweet berries. ![]()
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