I hate to sound like a broken record, but G and I love the lemon tarts at Gordon’s on Blueberry Hill.  Since I can’t go there right now, I guess it’s time to figure out a way to fake a tart process.  Usually you hear me say, ‘how tough can it be?’  Now, I’ve shown you the pictures in the past, so you know how tough it can be.  This is the competition.  I’ll let you be the judge.

I tried making these last year, but they really looked ka-ka in my opinion.  I bought new 4 inch pans.  Last year I used 5 inch and even for us total lemon obsessives, it was a bit too much lemon.  This year I’m trying a new tactic.  I bought Sweet Paul’s book.  It’s one of the 2 Nordic books I bought.  The tarts are quite different than Gordon’s.  For one thing, I’m using a 10 inch tart pan; although you can use small tart tins;

         

Let’s start with the recipe.  I’m using the recipe from Sweet Paul’s Eat and Make cookbook.

 

2 small lemons

2 cups plus 1 tablespoon sugar

8 tablespoon cold butter, cut into pieces, plus more for the pan

1 1/2 cups flour

1/2 cup almond flour

1/2 teaspoon salt

1 to 2 tablespoons cold water

4 large eggs, plus 1 large egg yolk

Slice the lemons into paper-thin slices, remove the seeds and place in a bowl the 2 cups sugar.  Keep on the counter overnight.

Butter a 10 inch tart pan or four 3 inch tart pans.

Put the flour, almond flour, salt and the remaining 1 tablespoon of sugar and the butter in a large bowl.  Using your fingers, work the butter into the flour until the mixture is crumbly.  Mix 1 tablespoon water and the egg yolk in a small bowl, then mix it into the flour mixture.  If h the dough needs a little more water to come together, add the remaining 1 tablespoon water.

Press the dough into the tart pan(s) and refrigerate for 1 hour.

Preheat the oven to 375 degrees with the rack in the middle position,

Prick the bottom of the tart with a fork.  Place the tart pan on a baking sheet and bake for 15 minutes, or until the edges are light golden brown.

Remove the lemon slices from the sugar syrup and set aside.  Add the eggs to the syrup, whisk well and strain into a medium bowl.  Pour the egg mixture into the crust(s) and bake for 15 minutes, or until set.

Place 3 or 4 for lemon slices on top of each small tart or 6 to 8 on the large tart.  Bake for another 15 minutes, or until the filling is set and lightly browned in spots.

Cool completely on a wire rack before serving.

*  From the Recipe Box:

You can’t whip this tart out whenever you hear company is coming.  It does take 2 days to make.

I had issues.  I could have sworn I had lemons, but no.  I did have frozen blood orange slices.  Remember last year I told you how I freeze them every January to be ready for summer.  I decided to give them a try.  They look beautiful.  Love the color of the juice.

Great crust!

and remember:   Go for it!  Big kiss, Lynn

 

It’s time for another edition of white food.  Most Norwegian desserts are white.  There will be almond flavoring but rarely any other.  This one has a wee drizzle of chocolate, but I added it just to be fancy.

          

I love this recipe.  There is a pie crust-type base, a cream puff-type layer and then a glaze.  I’ve taken it to fancy parties, Kindergarten potlucks, work functions and more.  Everyone loves it.  I am noticing a trend though, none of my sweets are all that sweet.  I always tell everyone what an incredible sweet tooth I have and then I turn around and bring you recipes that aren’t very sweet.  There isn’t even any sugar in the main part of the recipe, it only comes later when you put a thin frosting layer on.

 

The one thing you are going to swear to is the cream layer in the center.  There is no cream layer.  I swear.  When the cream puff layer collapses it creates a creamy texture, but there is no cream.  I’ve actually had people call me a liar.  No cream.  Honest.

Crust strips:

Combine:  ½ cup butter cut into dice, 1 cup flour, 2 to 3 tablespoons water

Cut butter into flour.  Slowly add enough water to make a pie crust-like dough

Press two 3” x 12” strips on an ungreased cookie sheet.

Top Layer:

1 cup water

½ cup butter

½ teaspoon salt

Combine in a saucepan and bring to a boil.  Remove from heat and add 1 cup flour all at once, stirring until it leaves the side of the pan.  Let cool a bit and the add 3 eggs, 1 at a time, beating well after each egg.

Spread this over the crust dough and bake approximately 1 hour at 350 degrees.

Frost with a thin layer of powdered sugar frosting while still warm.

*   From the Recipe Box:

It is so indicative of all things Scandinavian.

Sprinkle with sliced almonds before baking if you lean that way.

Drizzle with melted chocolate when cool if you lean that way.

See those layers.

and remember:  I like the smell of earth, the touch of waves, the taste of berries, the sight of trees, the sound of laughter and the feeling of being fully alive.  Big kiss, Lynn