Comments on: twd: tartest lemon tart

By: The Duo Dishes

The Duo Dishes — Mon, 18 May 2009 20:24:35 +0000

Wow, we’d be scared if ours bubbled over! The finished one looks amazing!

By: Bungalow Barbara

Bungalow Barbara — Mon, 18 May 2009 03:11:27 +0000

Lovely tart! Like Steph, I add some liquid to Dorie’s tart dough — about a tablespoon of heavy cream, mixed with the egg. And also, it helps to process long enough that the dough begins to come together in clumps.

By: AmyRuth

AmyRuth — Sat, 16 May 2009 17:07:06 +0000

Kara, I would love to try that crust too. I read about it on Spork and Foon. Anyway, I don’t know if you have read Smitten Kitchens adaptation but she doesn’t use the cream so maybe that would also help you out on the volume issue. I save blog recipes in my google docs. so I’ve included a link if you would like to look. It looks so delicious and I hope you get to make it again soon.

AmyRuth
http://docs.google.com/Doc?id=dcbfqk7x_39xqrbhtc9&hl=en

By: Holly

Holly — Thu, 14 May 2009 00:35:09 +0000

Your tart and pictures are all gorgeous!

By: Jo

Jo — Wed, 13 May 2009 18:06:52 +0000

The relationship may have started out rocky but it looks like a resounding success at the end! Looks beautiful. This is one of my favorites now too.

By: Nancy (noe)

Nancy (noe) — Wed, 13 May 2009 16:17:59 +0000

I love both of your confessions – that would be me! In fact my mango bread overflowed my pans (chose diff pan sizes and too lazy to grease another, although clearly necessary…) and I was pulling scraps off the cookie sheet straight from the oven. Yup, and it was nowhere near as fab as this lemon tart. Thanks for previewing Lebovitz’s crust; I’ll have to try it when I want buttery but not shortbready. Beautiful tart!

By: Margot

Margot — Wed, 13 May 2009 02:21:02 +0000

The second tart dough looks amazing; mine did work out okay, but I find it a very crumbly dough to work with. I’m glad you and the tart resolved your issues in the end, it turned out beautiful and it’s always great when you find a new great dessert.

By: Katrina

Katrina — Wed, 13 May 2009 02:11:16 +0000

Way to persevere and make it work. Definitely YUMMY!

By: Audrey

Audrey — Wed, 13 May 2009 00:32:56 +0000

I definitely missed a good one! I’m fascinated by the alternate crust recipe…and I love that top picture (oh, and the bottom picture…)

By: Bria

Bria — Wed, 13 May 2009 00:11:38 +0000

Mine was verging on overflowing too, but it just stayed inside. Didn’t help that I did mini tarts in the first place. Anyway, yours looked beautiful in the end!

By: Courtney

Courtney — Tue, 12 May 2009 23:48:54 +0000

Mine boiled over a bit, and then I couldnt get it out of my tart pan Glad you enjoyed this…kudos for working on this twice. My tart dough looked REALLY rustic as well….I didnt worry about it though since I knew something would go over it. Great pictures!

By: Cakelaw

Cakelaw — Tue, 12 May 2009 22:34:53 +0000

Your tart looks gorgeous – I like the sound of the boiled pastry, as is something I have never tried before.

By: Lori Ann

Lori Ann — Tue, 12 May 2009 20:31:45 +0000

Your tart looks delicious! Looking at the last shot, I can’t even tell that the filling went over the sides. I love your photos too!

By: fit chick

fit chick — Tue, 12 May 2009 19:05:18 +0000

Great post and a beautiful tart!!! Loved the lemon flavor and the crust was to die for.

By: Jessica

Jessica — Tue, 12 May 2009 17:56:37 +0000

I’m so glad that you liked this one — I liked it a lot, too. My tart looked exactly like yours when it came out of the oven and I had a lot of filling left over as well. I kept thinking that I shouldn’t put so much filling in the crust but I wanted to use as much as possible.

By: pamela

pamela — Tue, 12 May 2009 17:49:02 +0000

What fantastic pictures you have of the tart!! Fabulous job! I can’t wait to give the tart a try tonight.

By: Madam Chow

Madam Chow — Tue, 12 May 2009 16:54:36 +0000

I loved this tart, too. I’m glad you tried that oil crust from David’s blog – I was curious about it, and it’s good to see that it worked for you.

By: Amy

Amy — Tue, 12 May 2009 16:23:51 +0000

It’s so funny how a baking project, when it’s underway, can look like a disaster. But then you clean it up a bit, sprinkle it with powdered sugar, and it’s gorgeous. Great job on this!

By: Kayte

Kayte — Tue, 12 May 2009 15:56:03 +0000

OMW your tart looks gorgeous..well, not the running over part…LOL…but the photos of the tart are really pretty. I loved it, too, and it was LEMONY!

By: Amy (Sing for your supper)

Amy (Sing for your supper) — Tue, 12 May 2009 15:45:43 +0000

Mmm, beautiful! Sorry you had a few issues – but it still looks amazing, and I bet it tasted even better!

By: Sara

Sara — Tue, 12 May 2009 14:49:08 +0000

It looks fabulous, I love your pictures! This was also one of my favorite TWD’s so far, I can’t wait to try it with grapefruit.

By: Clivia

Clivia — Tue, 12 May 2009 14:35:12 +0000

LOL! A delightful photo essay. I guess I’m lucky to only have a 9″ pan and so avoid the boil over. Glad you enjoyed!

By: steph (whisk/spoon)

steph (whisk/spoon) — Tue, 12 May 2009 14:01:13 +0000

glad you got it to work! looks great! i’ve also had trouble getting dorie’s sweet tart dough and chocolate dough to come together when mixing. i’ve had to add a little milk (maybe a tablespoon or two) to the mix each time i’ve made those doughs, and that seems to work.

By: Amanda Formaro

Amanda Formaro — Tue, 12 May 2009 12:36:38 +0000

Mine bubbled over like a volcano, but it turned out fine after some doctoring A little bitter, but I don’t think my lemons were of the best quality. DELICIOUS dough!

By: Babette

Babette — Tue, 12 May 2009 12:22:55 +0000

Ah, I love a woman who doesn’t let the “ruins” go to waste…If you read my experience, I ended up making two, count ‘em, two tarts…I think you hit on the key with the lemons/pith–thin-skinned lemons: pith okay to use…thick, puffy-skinned lemons probably should be trimmed a bit.

Glad you liked it…love the photos. As usual.