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I was bored today so I decided to make a basic lemon tart

post #1 of 17
Thread Starter 

and unbeknownst to me I chose a recipe by Pierre Herme, whom up until now wasn't really familiar with, until I visited his site and it hit me....he's the famous macaroon pastry chef in Paris. The reason I looked him up is because when I tasted the lemon cream I couldn't believe my mouth. It was honest to God the most delicious dessert cream I ever tasted, probably the best dessert, period, ever.

 

I needed to share this so anyone who is ever looking for a lemon cream knows where to go.

 

http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html

 

I just wish I could make my mini tarts to look like his, so this week I'll be off to purchase some tart molds and perfect my dessert presentation skills which are desperately lacking.

 

Wondering is anyone else here has made this cream?


Edited by Pollopicu - 5/29/13 at 5:34pm
“After a good dinner one can forgive anybody, even one's own relations.”
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“After a good dinner one can forgive anybody, even one's own relations.”
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post #2 of 17

Thank you for posting that recipe, it sounds lovely!!!  I have printed to try at home.

My mouth is watering already licklips.gif

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post #3 of 17
Quote:
Originally Posted by Pollopicu View Post

 

I just wish I could make my mini tarts to look like his, so this week I'll be off to purchase some tart molds and perfect my dessert presentation skills are desperately lacking.

 

Which brand of tart molds do you prefer?  Me, I use Norpro, the 'old' tin linned stuff along with Fat Daddios anodized aluminum and I notice really no difference in performance between the two brands.  But then, I've been making tarts and quiche since last September.    (...not meaning to hijack this thread)

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #4 of 17
Thread Starter 

Thanks, Locks :) it's really worth the effort to make them.

 

 

koko, not hijacking at all, this is exactly what this thread is about :) I don't have a preference in bake-ware. not really familiar with what's popular, and or the best quality. I don't really bake that much at all. I go through periods... I know I have the potential to be a much better baker, but it's not really required of me at work, and my husband and I eat pretty healthy, so I don't want to be stuck with all these desserts in the house. Not to mention the cost of ingredients. So very seldom do i try my hand at desserts, although I'd love to make them, if I had unlimited budget and people to give it to I'd be in the kitchen all day long.  I know it sounds like I'm making excuses for lacking in baking skills, and perhaps I am..

 

The tart tins I'm interested in purchasing are something like this. Actually, exactly like this:

a98944_0302_ht2_l.jpg

 

I ended up using a springform and doing the best I could.

http://s13.postimg.org/ce5k5u7zr/DSCN9889.jpg

 

 

Could've been better...there was shrinkage and a bit of swelling, but the crust itself was very buttery and delicious.

 

http://s13.postimg.org/4o3defv1z/DSCN9898.jpg

 

bottom of crust

http://s13.postimg.org/ds1sevwmv/DSCN9906.jpg

 

http://s13.postimg.org/6ma1cfnjr/DSCN9922.jpg

 

 

 

http://s13.postimg.org/mczpjsw6v/DSCN9926.jpg

 

crust recipe I used.

http://smittenkitchen.com/blog/2008/11/the-great-unshrinkable-sweet-tart-shell/

 

 

I'm going to give it a whirl in another couple weeks with all the right tools. I would love to have a product that closely resembles this:

1343890582-1328980809_l.jpg

 

 

 

the only thing i would do different in this recipe is cook the crust first, then pour filling directly into crust after it's cooled. I would not refrigerate it first because it doesn't pour out the same as it does the first timer around when the filling is slightly warm. Does that make sense?

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #5 of 17

I have a Time-Life cookbook on The Cooking of Germany that includes their version of a tarte.  It uses the typical springform pan.  Talk about a rich tarte dough:

 

2C AP Flour

1/4C sugar  (which kind??)

2 Egg Yolks

1 hard cooked egg yolk forced thru a fine sieve

1/2 pound (2 sticks)  unsalted butter, melted and cooled

 

It appears that their proportion of butter to flour approximates that of Pierre Herme.  Approximates!  It's really looking like the following ratio for a truly rich dough:

 

1 stick (1/4 pound) butter : 1C flour (1/4 pound)...............Simple!


Edited by kokopuffs - 5/29/13 at 10:10am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #6 of 17
Quote:
Originally Posted by Pollopicu View Post

Thanks, Locks :) it's really worth the effort to make them.

 

 

koko, not hijacking at all, this is exactly what this thread is about :) I don't have a preference in bake-ware. not really familiar with what's popular, and or the best quality. I don't really bake that much at all. I go through periods... I know I have the potential to be a much better baker, but it's not really required of me at work, and my husband and I eat pretty healthy, so I don't want to be stuck with all these desserts in the house. Not to mention the cost of ingredients. So very seldom do i try my hand at desserts, although I'd love to make them, if I had unlimited budget and people to give it to I'd be in the kitchen all day long.  I know it sounds like I'm making excuses for lacking in baking skills, and perhaps I am..

 

The tart tins I'm interested in purchasing are something like this. Actually, exactly like this:

a98944_0302_ht2_l.jpg

 

...

 

Aaaahhhhh, either tart rings (ring molds) or sourdough muffin molds, available at Amazon in your choice of sizes.  And shrinkage after baking is quite normal.


Edited by kokopuffs - 5/29/13 at 10:12am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #7 of 17

Question...

Meyer lemon trees are notorious for providing a plethora of huge fruits that yield gallons of juice (yes exaggerating, but not by much) which I freeze in mini muff tins and store in air tight containers.

Give most of it away but I still have scads left and judging by the flowers it will be a bumper crop again this year.

The juice is a bit sweet and not all that tart.

I frequently make curd with a recipe written especially for the Meyer variety.

Here is my question... will the above recipe work with the juice I have or do I need to add a bit of acid (if so at what ratio)?

Thanks.

 

mimi

 

Comment for Pollo...the bottom of your tart crust looks amazing!

 

m.

post #8 of 17
Quote:
I'm going to give it a whirl in another couple weeks with all the right tools. I would love to have a product that closely resembles this:

1343890582-1328980809_l.jpg

 

 

 

the only thing i would do different in this recipe is cook the crust first, then pour filling directly into crust after it's cooled. I would not refrigerate it first because it doesn't pour out the same as it does the first timer around when the filling is slightly warm. Does that make sense?



It appears that the top of the tart might have been brushed with a glaze but I really don't know.  Notice how the surface of the glaze covering the filling is continuous when it goes up and over the lime slice.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #9 of 17
Thread Starter 

Thank you, Flipgirl :) I'm not sure about the Meyers lemon. I never see them at the markets I shop, and as far as I can recall I don't remember ever buying meyers lemons either, but since I found this recipe I've come to realize how in demand they are. You're lucky.

 

koko, yes, that's a tart glaze. Many patesseries use it for their tarts, especially in Paris, I noticed.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #10 of 17

Do you have a recipe for the glaze, by chance, or even a link to one like that one as it's nice and clear.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #11 of 17
Thread Starter 

I believe this is the glaze Pierre Herme uses.

 

Neutral Glaze

500 g water
2 already used vanilla beans
200 g sucrose
20 g NH pectin
10 g lemon juice

Mix the sucrose with the NH pectin, add the water and vanilla beans and bring to a boil for 2 to 3 minutes. Turn off heat, add the lemon juice. Let steep for 30 minutes before straining into a container. Keep refrigerated, reheat before use.

 

 

There's also this product.

 

http://www.marquefoods.com/products/natural-neutral-mirror-glaze

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #12 of 17

Pollopicu:

 

I found this info:

 

"Here’s a basic lemon mirror suitable for glazing a 9-inch diameter surface. Perhaps this basic recipe may not comply with the level of sophistication in which you regularly work. Yet, it may satisfy the purpose for some, shall we say, less fastidious patissieres...

1½ tsps unflavored gelatin
1 fl. oz. purified cold water
6 fl. oz. boiling water
1/3 cup superfine sugar
pinch of salt
2 fl. oz. strained fresh lemon juice
Few drops of yellow food coloring (opt.)

Soften gelatin in cold water. Add boiling water and stir until gelatin is dissolved. Add sugar & salt; stir until dissolved. Blend in citrus juice & coloring. Set bowl in larger vessel filled with ice and let stand until mixture is syrupy and begins to thicken, stirring occasionally, about 30 minutes – do not let set. Brush paper-thin layer of mixture over top of cake (or, I suppose, a bavarian). Refrigerate until set. Pour second layer over; total thickness should not exceed 3/16 inch. Refrigerate until mirror is set to preferred consistency.

BTW, Ms. Greenspan notes that Chef Hermé’s “Transparent Glaze” -- flavored with lemon, orange, & vanilla -- can be stored airtight in the refrigerator for a week or the freezer for a month.” (p. 38) "      http://forums.egullet.org/topic/108153-neutral-cold-mirror-glaze/

 

Don't know if this will help any.

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post #13 of 17
Quote:
Originally Posted by kokopuffs View Post

I have a Time-Life cookbook on The Cooking of Germany that includes their version of a tarte.  It uses the typical springform pan.  Talk about a rich tarte dough:

 

2C AP Flour

1/4C sugar  (which kind??)

2 Egg Yolks

1 hard cooked egg yolk forced thru a fine sieve

1/2 pound (2 sticks)  unsalted butter, melted and cooled

 

It appears that their proportion of butter to flour approximates that of Pierre Herme.  Approximates!  It's really looking like the following ratio for a truly rich dough:

 

1 stick (1/4 pound) butter : 1C flour (1/4 pound)...............Simple!

 

 

 

 

Don't know how I missed this pastry recipe but so happy I caught it before this thread fades into obscurity!

I am going with the ASSumption that the sugar is granulated?

Yes, no , maybe so?

 

mimi

post #14 of 17
Quote:
Originally Posted by flipflopgirl View Post

Don't know how I missed this pastry recipe but so happy I caught it before this thread fades into obscurity!

I am going with the ASSumption that the sugar is granulated?

Yes, no , maybe so?

 

mimi

 

Many out there use confectioners sugar and now someone mentioned "superfine" sugar.  What is it?  And I've seen some use regular granulated sugar.  Hmmmm.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #15 of 17
Quote:
Originally Posted by Pollopicu View Post


crust recipe I used.

http://smittenkitchen.com/blog/2008/11/the-great-unshrinkable-sweet-tart-shell/

 

 

Although I haven't tried baking smitten's recipe for tart crust, seems like 1/2 C confectioner's sugar per 1 1/2 C flour is a very generous amount of sweet!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #16 of 17
Quote:
Originally Posted by flipflopgirl View Post

 

 

 

 

Don't know how I missed this pastry recipe but so happy I caught it before this thread fades into obscurity!

I am going with the ASSumption that the sugar is granulated?

Yes, no , maybe so?

 

mimi


In rechecking my Time Life book on The Cooking of Germany, unless specified otherwise, the "sugar" called for is granulated sugar because elsewhere in some recipes the term "confectioner's sugar" is used.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #17 of 17

Post deleted to start a new thread here:  http://www.cheftalk.com/t/76312/variations-on-tart-dough-pate-brisee


Edited by kokopuffs - 6/21/13 at 6:09pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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