Französische Zitronen-Tarte
By Claudia on Apr 8, 2008 | In Kuchen & Kekse, In English | 13 feedbacks »
What a recipe! Mary of Starting From Scratch has chosen Dorie's "French Lemon Cream Tart" for this week's Tuesdays with Dorie. What a challenge in a busy work week. I really had to fight for this tart. I prepared the lemon cream in the morning before going to work. And that ist something you shouldn't do: You can't bake with time running so fast and you risking to be late for work. The next thing that kept me away from realizing a real great cream: My thermometer needed a new battery. Useless to say that the rechargeable battery I keep for these occasions discharged itself ... So my lemon cream did not exactly reach the necessary temperature and therefor it didn't have the right consistency. But neverthe less, the cream tasted great.
For the pie crust I took Dorie Greenspan's recipe for sweet tart dough. The finished tart was great but I can imagine that it would be even greater with some blueberries on top. As it's spring time, there are no blueberries in northern Germany. So I "substituted" it with blue sprinkle sugar. But to be honest: I didn't like the artificial touch of it. Sprinkles belong to children's birthdays ...
Update 28.04.2011: Recipe to follow as the original recipe was removed from the website. The site doesn't exist any longer.
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13 comments
Stimmt die Tarte ist lecker. Die Creme wurde bei mir gottseidank fest. Heidelbeeren klingen gut!
Klingt sehr gut! Aber ich vermute, dass der Tarteboden nach seinem Aufenthalt im Tiefk?hler noch gebacken werden muss? Erg?nze doch bitte noch Temperatur/Zeit daf?r.
@Ulrike: Ja, die Creme ist Dir wesentlich besser gelungen!
@Ute: Danke, sehr aufmerksam von Dir. Habe die Info im Rezept erg?nzt. Hier noch einmal: ca. 30 Minuten bei 190? C (Ober-/Unterhitze, vorgeheizt).
Wowsa, making lemon cream before work?! You're my heroine!
Schon lustig, wenn so viele das gleiche Rezept nachbacken. :-)
Ich habe mir jetzt mal Dein und Ulrikes Rezept abgespeichert, dann bin ich auf der sicheren Seite. Solchen T?rtchen mit dieser Art Creme bin ich n?mlich verfallen...
Well, they might have tasted artificial, but the contrast the sprinkles add is very nice! Your tart looks delicious! :)
Habe noch einen M?rbeteig im K?hlschrank, werde dann mal die Creme ausprobieren.
Bin gespannt...
Wonderful sprinkles, but yes I imagine them to be a bit artificial. But cute! Great job!
Love the blue sprinkles! Lovely tart.
Clara @ I♥food4thought
Auch Optisch ein absoluter Hingucker. D?rfte auf Festen und Geburtstgagen f?r Aufmerksamkeit sorgen. Lezteres jedoch auch durch den tollen Geschmack.
Do you think this is the same as Herm?'s lemon cream? A sort of lemon curd in which the butter is added last, so that it isn't melted, but forms an emulsion thanks to the immersion blender? I ask because I know Dorie Greenspan works a lot with Herm?.
Anyway, I've made the tart with Herm?s cream and my thermometer worked well, so I can vouch for the cream's texture: firm enough to cut, though it doesn't make a perfectly clean slice, and extremely silky to the mouth. A little too buttery for my taste, but the perfect cream for sandwiching lemon macarons.
I am in awe that you even attempt this kind of cream before going to work!
Very pretty! I can't imagine trying this before work!
(mmmm... that lemon cream sandwiched between lemon macaroons....)
Leider ist das Tarterezept per Link nicht mehr erhältlich.
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