Comments on: whole lemon tart + strawberry tart http://smittenkitchen.com/2007/06/two-of-tarts/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: deb http://smittenkitchen.com/2007/06/two-of-tarts/#comment-315868 deb Sat, 29 Aug 2009 17:26:47 +0000 http://smittenkitchen.com/2007/06/two-of-tarts#comment-315868 Yes, you should check out my <a href="http://smittenkitchen.com/2008/11/the-great-unshrinkable-sweet-tart-shell/" rel="nofollow">Great Unshrinkable Sweet Tart Shell</a> -- it's pretty reliably shrink (or virtually) shrink free. Yes, you should check out my Great Unshrinkable Sweet Tart Shell — it’s pretty reliably shrink (or virtually) shrink free.

]]> By: Adrian http://smittenkitchen.com/2007/06/two-of-tarts/#comment-315835 Adrian Sat, 29 Aug 2009 12:16:40 +0000 http://smittenkitchen.com/2007/06/two-of-tarts#comment-315835 Hi, Great site! I just wondering if you have solved the problem of pastry shrinkage. I have tried many shortcrust recipes and still struggle to get an even tart, so I would be very interested to know if you have discovered any solutions! Thanks. Hi, Great site! I just wondering if you have solved the problem of pastry shrinkage. I have tried many shortcrust recipes and still struggle to get an even tart, so I would be very interested to know if you have discovered any solutions! Thanks.

]]> By: patsy http://smittenkitchen.com/2007/06/two-of-tarts/#comment-292754 patsy Sun, 07 Jun 2009 18:08:04 +0000 http://smittenkitchen.com/2007/06/two-of-tarts#comment-292754 I admit the "ick" factor is not logical. I've happily used starch in other recipes the thicken fruit liquids; just yesterday, in fact, in the blueberry crumb bars. I just think starch makes custard taste chalky. And, I'm lactose-intolerant, so I'd rather use cream than milk. Thanks for the advice, though. I'll do some searching. I admit the “ick” factor is not logical. I’ve happily used starch in other recipes the thicken fruit liquids; just yesterday, in fact, in the blueberry crumb bars. I just think starch makes custard taste chalky. And, I’m lactose-intolerant, so I’d rather use cream than milk. Thanks for the advice, though. I’ll do some searching.

]]> By: deb http://smittenkitchen.com/2007/06/two-of-tarts/#comment-291669 deb Thu, 04 Jun 2009 22:14:45 +0000 http://smittenkitchen.com/2007/06/two-of-tarts#comment-291669 The starch is a thickener. The cream will not work the same. However, if you look around, you may find pastry cream recipes that don't have starch in them (though I am, admittedly, perplexed by the "ick" part. Starch is natural.) The starch is a thickener. The cream will not work the same. However, if you look around, you may find pastry cream recipes that don’t have starch in them (though I am, admittedly, perplexed by the “ick” part. Starch is natural.)

]]> By: patsy http://smittenkitchen.com/2007/06/two-of-tarts/#comment-291625 patsy Thu, 04 Jun 2009 19:50:40 +0000 http://smittenkitchen.com/2007/06/two-of-tarts#comment-291625 Would the cornstarch really be necessary if I used full on heavy cream in the pastry cream? Starch icks me out a bit. I'm trying to figure out the perfect birthday cake for my best friend who doesn't like "rich" desserts, and I've narrowed it down to the crepe cake and this. Any other suggestions? Would the cornstarch really be necessary if I used full on heavy cream in the pastry cream? Starch icks me out a bit. I’m trying to figure out the perfect birthday cake for my best friend who doesn’t like “rich” desserts, and I’ve narrowed it down to the crepe cake and this. Any other suggestions?

]]> By: Sam http://smittenkitchen.com/2007/06/two-of-tarts/#comment-284725 Sam Fri, 15 May 2009 19:30:17 +0000 http://smittenkitchen.com/2007/06/two-of-tarts#comment-284725 So I started out making the strawberry tart for a dinner party (three hours later). I just picked up some kumquats at the farmers market (so cal) and decided that I would chop them up and toss them in with the strawberries. As I was making the crust, my partner's brother started talking to me and kept distracting me, so when I went to bake the crust, it was pretty much a disaster! Don't let anyone distract you when you're trying to make pastry!!!! In the meantime I made the pastry filling which turned out great; I added chopped kumquats to it and chilled it.I prepared all the strawberries and with 45 minutes left I went to make another crust. He did it again!!!! Wouldn't leave me alone!!! Disaster number two and 20 minutes to go. SO, I whipped a cup of heavy whipping cream then folded it into the pastry filling - it made a beautiful mousse. I served it up in bowls with strawberries and more chopped kumquats. It was awesome! So I started out making the strawberry tart for a dinner party (three hours later). I just picked up some kumquats at the farmers market (so cal) and decided that I would chop them up and toss them in with the strawberries. As I was making the crust, my partner’s brother started talking to me and kept distracting me, so when I went to bake the crust, it was pretty much a disaster! Don’t let anyone distract you when you’re trying to make pastry!!!! In the meantime I made the pastry filling which turned out great; I added chopped kumquats to it and chilled it.I prepared all the strawberries and with 45 minutes left I went to make another crust. He did it again!!!! Wouldn’t leave me alone!!! Disaster number two and 20 minutes to go. SO, I whipped a cup of heavy whipping cream then folded it into the pastry filling – it made a beautiful mousse. I served it up in bowls with strawberries and more chopped kumquats. It was awesome!

]]> By: MissJubilee http://smittenkitchen.com/2007/06/two-of-tarts/#comment-281746 MissJubilee Fri, 08 May 2009 04:50:39 +0000 http://smittenkitchen.com/2007/06/two-of-tarts#comment-281746 Sorry to double-post, but I forgot to add: I made these with a friend, and she had the bright idea to rinse out the blender with drinking water before washing it - it made about a cup of pretty good instant lemonade! :) Sorry to double-post, but I forgot to add: I made these with a friend, and she had the bright idea to rinse out the blender with drinking water before washing it – it made about a cup of pretty good instant lemonade! :)

]]> By: MissJubilee http://smittenkitchen.com/2007/06/two-of-tarts/#comment-281743 MissJubilee Fri, 08 May 2009 04:41:37 +0000 http://smittenkitchen.com/2007/06/two-of-tarts#comment-281743 Yum! I'm (mostly) waiting for my lemon tarts to cool now - I already took a few bites out of one! I made the recipe in some frozen tartlet shells; it filled all ten of them quite full, and probably could have made 11 or 12 without becoming too high on the crust-to-curd ratio. I discovered when I pre-baked the crusts a little that they were kind of puff-pastry-ish rather than tart/pie-pastry-ish (I bought them at a baking shop near my home here in China, so I couldn't read the label), and they wound up with small pools of grease between crust and foil liner when I pulled the liners off a minute ago, but given the price of butter and my dislike for making pastry myself, it's worth it :) And if the cooled tarts really hit the spot, I may even try making some pastry myself for the next batch (but not with almond flour, I have no idea where to begin to look for that here!) Yum! I’m (mostly) waiting for my lemon tarts to cool now – I already took a few bites out of one! I made the recipe in some frozen tartlet shells; it filled all ten of them quite full, and probably could have made 11 or 12 without becoming too high on the crust-to-curd ratio. I discovered when I pre-baked the crusts a little that they were kind of puff-pastry-ish rather than tart/pie-pastry-ish (I bought them at a baking shop near my home here in China, so I couldn’t read the label), and they wound up with small pools of grease between crust and foil liner when I pulled the liners off a minute ago, but given the price of butter and my dislike for making pastry myself, it’s worth it :) And if the cooled tarts really hit the spot, I may even try making some pastry myself for the next batch (but not with almond flour, I have no idea where to begin to look for that here!)

]]> By: Kay http://smittenkitchen.com/2007/06/two-of-tarts/#comment-271100 Kay Sat, 18 Apr 2009 20:36:48 +0000 http://smittenkitchen.com/2007/06/two-of-tarts#comment-271100 This is the best lemon tart I have ever had. I have been bragging all week to everyone I know that I made the best lemon form scratch - using a whole lemon! I cannot imagine eating a boxed version now. This is the best lemon tart I have ever had. I have been bragging all week to everyone I know that I made the best lemon form scratch – using a whole lemon!

I cannot imagine eating a boxed version now.

]]> By: Bee http://smittenkitchen.com/2007/06/two-of-tarts/#comment-188749 Bee Fri, 10 Oct 2008 23:18:22 +0000 http://smittenkitchen.com/2007/06/two-of-tarts#comment-188749 The first time a smittenkitchen recipe has disappointed :( The lemon curd was way, way too sweet and it didn't set properly unless i refrigerated it! The first time a smittenkitchen recipe has disappointed :( The lemon curd was way, way too sweet and it didn’t set properly unless i refrigerated it!

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