Sausage rolls and scotch eggs

Sausage rolls and scotch eggs

Saturday, 7 March 2015

Lemon and Lime Tart

This little tart is a definite family favourite. Not a big deal you might think but it is extremely difficult to get my family to agree to anything, much less a food. I'm yet to find anyone who doesn't love this tart and I genuinely struggle to believe that anyone could dislike it. 
There are little tweaks that can be fine-tuned to suit people. I, personally, love the filling to be particularly sour but the balance of sugar has to be right. I like to use a mixture of lemons and limes but either can be used. The zest also gives it a lovely, speckled appearance and colour.

I hate making my own pastry. It's one of the few cooking tasks that I resent. Yet, I can't deny that it does taste significantly better than shop bought, it's incomparable. I think the issue is for me that there are so many things that can go wrong with pastry. It takes a long time and it's not like you know after 5 minutes that it's gone wrong somewhere. Not until you put it in the oven and you see it gradually shrinking away or bits dropping off or you realise you forgot to line it as you see the base rise up, as I did on this one. I promised to share my failings too!

Which recipe I use greatly depends on how much lemon/lime juice I have. It is fine to use a lemon curd recipe, it is the same consistency you're aiming for anyway, as long as you have the right amount of fluid. If the proportion of fluid to butter etc is wrong, it won't set properly.

I tend to use Jamie Olivers' recipe for pastry because I've had a fair amount of success with it and I've had no more success with any other recipe.  I suddenly realised when I checked on it that I'd forgotten to line it and fill it with baking beans an it was puffing up in the oven. I quickly opened the door, pricked the base and this saved it enough to make us usable still.

I have been cooking for 10 years now and I have probably made pastry more than 100 times but I still find it tricky, yet I can make souffle without an issue. My passion is that everyone can cook. It's just about someone taking the time to say, 'hey, I stated somewhere too and it's just about taking it one step at a time'. 







  


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