Saturday, August 7, 2010

Lemon-Berry Tarts

Great for the peak of summer. I made these in individual ramekins (I have these cute ones in the shape of a baking dish). Make the tart dough. I used this kinda unusual french tart dough recipe from David Lebovitz. It worked really well. I did it in a microwave though. In a microwave, heat 6tbsp of butter, 1tbsp oil, 3 tbsp water, 1tbsp sugar and a pinch of salt. When the butter starts bubbling, add 1 rounded cup flour and mix. Spread the dough evenly in the ramekins and mark with forks. Bake at 400 till light golden. Cool.
I also made his lemon curd (this was actually leftover from the cake I baked a few days ago.
Fill the tart with lemon curd and decorate with mixed berries. Serve with sweetened whipped cream. I made the mistake of skipping it first, and it tasted a bit too tart. With the cream, it was heavenly.

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