Tuesday, May 12, 2009

Tartest Lemon Tart

This week's Tuesdays with Dorie recipe was selected by Babette of Babette Feasts. Unfortunately, this is one of the few recipes that I've made from this book that I wasn't a big fan of. Instead of it being a very tart lemon tart, it just tasted like a...bad lemon tart. I'll blame it on the not-perfectly-fresh lemons, and assume that Dorie's recipe was tried and true, because that seems to be the case most of the time. However, if I made this again, I think I'd play it safe and use the lemon juice + lemon pulp, but leave the lemon skin out of it. It just gave it a bitter taste...not tart at all. Maybe I was reading the directions wrong in putting the whole lemon in there?

The top bubbled a bit more than I had expected as well (I took Dorie's warning to heart and placed down a sheet of foil, because I figured there'd be some spillage), and it was hard to take a relatively pretty picture. I tried covering it with powdered sugar, but it just didn't look right, so I went the route of making it brulee - getting to play with my blowtorch again was a happy side effect.

Anyways, this recipe was a good idea, and I'd be interested in trying something similar again...just not this one in particular.

Recipe: Baking: From My Home to Yours, by Dorie Greenspan, p. 336


Clivia said...

Your brulee top looks sensational! Sorry it wasn't to your taste, but glad you participated.

Susan @ SGCC said...

Your tart looks just beautiful! I bruleed mine too. Sorry you didn't love it.

Kara said...

Love the brulee effect, but I'm sorry you didn't like the tart. From reading everyone else's blogs, I'm beginning to think that the quality of the lemons is a big factor. Mine seemed to be perfect for this recipe - big, and juicy, with not a lot of the white pithy part.

Fit Chick said...

Oh well at least you tried; you can't like every recipe. I like your brulee top.