Today’s post was going to be Moroccan Lentil and Vegetable Pasties and a deliciously tangy Tabouli. I say was, because unfortunately, I hated how the photos turned out so I won’t be publishing them today. I will however remake the pasties (which have since been devoured) and the tabouli (which my fiance adored) as I really enjoyed both and want to share the recipes with you.
The photography side of food blogging is the part I find most difficult. There are so many wonderfully talented food blogger photographers, who style their photos so beautifully that they look like the pages of the best food magazines, that often I can’t help but feel quite inadequate in comparison. I look at the amazing photos from these talented photographers, with awe and admiration, and then read up on how to improve my photography. The problem is, it seems, the more I try to work on improving the less I like the resulting photos. Instead, I find I like my photos more when I simply throw things on the table and look through the viewfinder of my camera and go from there, adjusting as necessary, rather than trying to follow the rule of thirds and other photography rules.
While my photos won’t be winning any styling awards, I do hope that my photos do entice you enough to want to try the recipes you find here on Delicieux, because that really is my ultimate goal when I take photos of my cooking to share with you.
Now, onto the Lemon Tart. I made this Lemon Tart yesterday, and burnt my hand in the process spending the night with an ice pack strapped to my right hand :(, but it was worth it. When I think of lemon tarts I want that mouthpuckering lemon tang, and this Lemon Tart certainly packs a punch in that department, which I love!
This recipe, is actually a combination of two different recipes. The filling for the Lemon Tart comes from a lemon slice recipe by Belinda Jeffrey. I’d made the Belinda’s lemon slice a little while ago, and while I adored the filling I didn’t like the base as I found it too soggy and a bit bland. Because this Lemon Tart filling is so soft that it melts on your tongue I wanted a crisp base to provide contrast and a bit of texture. For the base, I turned to Dorie Greenspan’s trustworthy sweet tart dough. I’ve tried many tart dough recipes and in my humble opinion Dorie’s is the best. It’s easy to prepare and more importantly doesn’t shrink when baked (as long as you following the chilling times).
So tell me, do you like a lemon tart that delivers that mouthpuckering tang or a more subtle lemon flavour?
Winner of the Scanpan Knife Set Giveaway
Congratulations to Joanne Flower, the winner of the Scanpan Knife Set Giveaway!!!! I contacted Joanne yesterday who is excited and can’t wait to receive her prize. Well, Joanne, you won’t have to wait long because the amazing people at Kitchenware Direct have already shipped your prize!! You should receive it in the next day or so.
There were a whopping 458 entries, so a big thank you to all who entered! Keep your eyes peeled for another giveaway coming soon.
- TART DOUGH:
- 145g of unsalted butter, at room temperature
- 75g of icing sugar, sifted
- ¼ cup of ground almonds
- ¼ teaspoon of salt
- ¼ teaspoon of vanilla extract
- 1 large egg, at room temperature
- 245g of plain (all-purpose) flour
- LEMON FILLING
- 6 eggs
- 3 cups of caster sugar
- zest of 3 lemons
- 250ml of freshly squeezed lemon juice
- ½ cup of plain (all purpose) flour
- icing sugar to serve
- To make the tart dough, place the butter in a large food processor bowl fitted with a metal blade. Process until smooth and creamy, scraping down the sides with a rubber spatula as needed.
- Add the icing sugar and process until well blended.
- Add the ground almonds, salt, vanilla and process until smooth, scraping down the sides of the bowl as necessary before adding the egg and processing until combined.
- Add the flour and pulse the mixture until it just starts to form a ball and stop. Remove the mixture from the food processor bowl and place onto cling film and form into two flat discs. Wrap each disk separately and refrigerate for at least 4 hours, you can freeze the 2nd dough disk to use another time.
- Once chilled, remove the dough from the refrigerator and roll out between 2 sheets of baking paper until 3mm thick.
- Carefully place the dough into a 24cm tart tin and press the dough against the bottom and edges of the tin to ensure it is well fitted. If the dough cracks or splits simply patch with additional pastry. Trim the top of the tart – the easiest way to do this is to roll the rolling pin over the top of the tart case which will trim the edges neatly.
- Refrigerate for at least 30 minutes and repeat with the second portion of dough.
- Preheat the oven to 180 degrees celsius (350 Fahrenheit) and line the tarts with baking paper and add dried beans or pastry weights and bake for 20 to 25 minutes until lightly coloured.
- Set aside while you make the filling.
- To make the filling, preheat the oven to 150 celsius (300 Fahrenheit) whisk the eggs and caster sugar in the bowl of an electric mixer until well combined. Whisk in the lemon zest and juice before sifting the flour over the top and whisking until smooth.
- Pour the filling into the prepared tart cases and bake for 20 to 25 minutes, or until the top is set.
- Once cool dust with icing sugar.