Araxi Lemon Tart
|Overbaked but not burned...|
I was literally clapping my hands together with childlike glee at this week's recipe. About four weeks ago we hosted a dinner party for our breeder friends (those kindred sleep deprived baby obsessed souls whom we befriended whilst expecting our first born over eight years ago). I am crazily ambitious when planning any event, I won't bore you with the original menu compared to the scaled back menu. My originally envisaged selection of tarts for dessert were scaled back from plural to singular. Happily, I decreased the number after I had made two batches of *almost* the very pastry required for this weeks bake. I say *almost* because as I read through Marie's post I realised that there was no lemon zest in my already prepared pastry. I can't even pretend that I gave this more than a passing "oh, well".
Assuming you have pastry in the fridge this recipe is a complete doddle. The most difficult thing is squeezing the lemons. Particularly if your lemons are almost bereft of juice. Particularly if the juiceless lemons take so long to cut and juice that your scales turn off and you weren't paying attention to the weight before they turned off so you have to wildly guess how much lemon juice you have already tipped into the cake mixer. Sigh. I think it was roughly right. Maybe a bit more right than wrong as the final result was quite lip puckeringly tart.
|The best citrus juicer ever|
|Half an hour is probably just to allow for cleaning up the egg shells and juiceless lemon carcasses|
|The super glue that is egg white|
Into the pastry case which has cooled for three minutes (I didn't set the timer) the lemon cream is ever so carefully tipped in and then baked. In all it baked for 35 minutes. I think this was about 8 minutes too long. I am guessing 8 because it was too jiggly in the middle at 20 minutes and solid and just starting to pull away from the pastry after the second batch of 15 minutes. There is the requisite cooling period of course at which point the cracks opened up like a bad earthquake movie. Glad the fault lines were between filling a pastry and not in the centre of the tart.
|An overbaked tart. By the time this cooled that crack between the pastry and the filling could swallow a small child.|
|Layers - can you see them?|
This weekend - brandy snap cannoli. I am beyond excited about these things. I predict swearing, a few burns, exploding icing bags but ultimately happiness.