What has Bitty been up to during quarantine? Tart making, that’s what! Lemon, has been the fruit of choice and each tart has turned out pretty delicious (there have been many different variations on the theme) 😋
So what’s in it? And how do you get some? First question first.
Try this amazing recipe at home. If Bitty can do it, anyone can!
2 tablespoons heavy cream
1 large egg yolk
1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting
2 tablespoons sugar
Pinch of salt
1 stick cold unsalted butter, cut into 1/4-inch dice
4 large eggs
4 large egg yolk
1 cup sugar
1 cup fresh lemon juice (from about 6 lemons)
Pinch of salt
1 stick plus 2 tablespoons cold unsalted butter, cut into tablespoons
Lightly sweetened whipped cream, for serving and a sprinkling of fresh fruit
How to Make It
Step 1 Eggs in the bowl not on your face!
In a small bowl, whisk the cream with the egg yolk. In a large bowl, combine the 1 1/4 cups plus 2 tablespoons of flour with the sugar and salt. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal. Using a rubber spatula, gently stir in the yolk mixture. Using your hands, gently knead the pastry just until it comes together. Wrap in plastic, flatten it into a disk and refrigerate for at least 1 hour.
Step 2 The pastry chef!
Preheat the oven to 375° and coat a 9-inch fluted tart pan with a removable bottom with vegetable oil spray. On a floured work surface, roll out the pastry to a 12-inch round and ease it into the pan, pressing it into the corners. Roll the rolling pin over the tart pan to cut off any excess pastry. Refrigerate for 10 minutes.
Step 3 Bake it!
Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake in the center of the oven for 15 minutes. Carefully remove the paper and weights and bake the tart shell for 20 minutes longer, until golden brown. Let cool completely.
Step 4 Get your whisking arm ready!
In a large, heavy saucepan, combine the whole eggs, egg yolks, sugar, lemon juice and salt and whisk until smooth. Set a strainer over a bowl near the stove. Cook the custard over moderate heat, whisking constantly, until thickened enough to coat the back of a spoon, about 3 minutes. Remove from the heat and add the butter a few pieces at a time, gently whisking until incorporated. Immediately strain the filling into the bowl. Scrape the filling into the cooled tart shell and refrigerate until chilled, about 2 hours.
Step 5 Breakfast, lunch and dinner is served!
Remove the tart ring and cut the tart into wedges. Serve with whipped cream and fruit.
Just call on Bitty Crocker for inspiration the next time you are pondering what to make in the kitchen. Who knows, maybe Bitty Crocker and Carolyn De Laurentiis will come up with an exciting HeidtMoore cookbook! #yesplease #cooking #adventure #justdoit