When Life gives you lemons....make lemon tart!

It's a little cloud of lemony goodness to make all your troubles temporarily disappear. I promise.

 It's one of those days. It's a day when you need to just stay in bed and pull the blankets up over your head and call it a day. Last week, hurricane Katia decided to come visit us here on the west coast of Sweden. I guess she liked it here so much that she invited her grandma cranky pance to visit and bring her  rainy disposition with her. You think since us Scandinavians are heading into fewer and fewer hours of day light, that mother nature would hold off on the rain. Would it be to much to let us have a few days of glorious vitamin D days, before we are walking zombies amongst the darkened afternoons? 

The availability of lemon pie recipes out there is abundant.I really like the recipe from Rose Levy Beranbaum's The Pie and Pastry Bible (SCRIBNER) via www.joyofbaking.com

It is a mix between sweet, flaky and sour.The three best combinations ever.

This pie is an great beginner pie recipe. As it is an "open faced" pie with more work done by normal kitchen equipment then your own hands so to speak. Give it a go when your feeling a little down, and I hope your little tart/pie will pick you up from your dreadful feeling day.

Sweet Pastry Crust:

1 1/2 cups (210 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1/4 (50 grams) granulated white sugar

1 large egg

How to Sweet Pastry Crust:

In a separate bowl, sift or whisk together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated.Don't over mix or the butter will separate and it can lighten in color.Add the flour mixture all at once and mix just until it forms a ball. I found mine to be a little more sticky so i did need to add a  couple of pinches of more flour.Do not over work the pastry as it will be hard when baked. 

tartlets 

Have ready your little tart pans with removable bottoms or a large 8-9 inch (20-23cm) pan with removable bottom. On a lightly floured surface, roll out the pastry into a large enough piece to fit over your tart plate or if making tartlets you can divide the dough into equal portions to roll out measuring the dimensions  of your tart forms. I used 10cm tart forms. I got ten tarts from this recipe.

To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll( always roll from the center of the pastry outwards to get uniform thickness).To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be an inch larger than the pan.

pretty, and evenly distributed 

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin,dusting off any access flour as you roll. Unroll on top of tart pan. Never pull pastry or you will get shrinkage(shrinkage is caused by too much pulling of the pastry when placing it in the pan).  Gently lay in the pan and with a gentle touch use either a small scrap of pastry dipped in flour to press the dough into the forms or use your middle finger and ring finger to gently press the dough uniformly into the pie/tart form. Prick bottom of dough this will prevent the dough from puffing up as it bakes. Cover with plastic wrap and chill in the fridge for 20 minutes so the butter can chill and the gluten can rest in the flour.

you can keep this rice in a tight sealed container and reuse many times

Preheat the oven to 400 degrees F 205 degrees C  and place the rack in the center of the oven. Line the now chilled tart/pie form with baking paper or tin foil and either using  uncooked rice, beans, or baking weights completely cover the entire surface so it is evenly covered.Bake the the crust for 20/25 minutes or until the crust is dry and lightly golden brown.

For the lemon curd:

3 large eggs

1/3 cup (80ml) fresh lemon juice(2-3 lemons) DO NOT USE BOTTLED LEMON JUICE

3/4 cup (150 grams) granulated white sugar

4 tablespoons(56 grams) unsalted butter, at room temperature and cut into small pieces

1 tablespoons (4 grams) lemon zest

why it is important to strain your filling and whisk at a very low heat. curdling is not the end of the world

strained and whisked in butter, lemon zest, Just waiting for the meringue and the second final bake

While the crust is baking make the lemon curd. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs,sugar, and lemon juice until blended. Cook, whisking constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick. This happened quite quick for me. Like 2 minutes. In the original recipe is states that this will take 10 minutes, so if it takes o minutes or ten. Just keep whisking and watch the temperature. It will come together. Remove from heat and immediately pour through a fine strainer to remove any large egg bits or seeds that slipped pass you.(It should be thick like a hollandaise or sour cream) Add the chopped butter and whisk into the lemon curd until completely melted. Add the lemon zest and immediatrly pour the lemon curd into the baked pre-baked pie/tart forms.Reduce the heat in the oven to 350 degrees F 177 degrees C.Bake the tart for about 10 minutes or until the lemon curd is firm but still a little wobbly in the center. Do not let it brown or burn.

Meringue:

4 large egg whites

1/2 cup  (130 grams) white granulated sugar

1/2 teaspoon of cream of tartar (in Sweden you can find it here www.englishshop.se in the baking section).

Soft, sticky and sweet clouds of goodness

Meanwhile, in a clean bowl using a electric mixer hand held or stand mixer. Using the whisk or beaters attachments. beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form. Using a a spoon, place dollops of the meringue over the entire surface of the hot lemon curd, starting at the outside edge of the tart. 

Press gently so that you do not  get any "weeping" when the meringue shrinks away from the edges and moister from the curd and egg whites develop. 

Can this be any better ? Simple, yet so satisfying. Good food does not have to be complicated.

(Make sure the meringue comes right up to the crust and there are no gaps between the crust and the lemon curd). Then, with the back of your spoon, gently press down on the meringue to get rid of any air pockets and to make sure the lemon curd is covered with the meringue. If desired, swirl the meringue making a few decorative peaks. return the tarts to the oven and bake for about 10 to 15 minutes or until meringue has nicely browned.

Remove from oven and place on a wire rack to cool, away from any drafts. when cool serve or else cover and refrigerate.

Makes a large tart/pie to serve 6-8 or 10 10cm tartlets.

Note: I use toothpicks in the finished pie/tarts and then cover with plastic wrap to protect the sticky meringue from the plastic wrap. Can easily last a few days in the fridge if you need it too, but best served the day it is baked.

Spiced Apple and Pear Double Crust Pie

For my pie lovers

Okay,so I am a pie lover. There I said it. I learned from my mom, but learned that my paternal grandmother was a fantastic French Canadian pie baker. She made amazing pies and I was told by my father that I could bake a pie like his mother. Bless his soul. Not long after making a custard pie for him. He passed away.( not from the pie!) So, this popples is for you. I hope your enjoying your pie in the sky:) Since shortening*is really hard to find here, or in specialty stores I came up with my own substitute. 


For me  pie is all about the crust. I could really scrape away all the filling and just tuck into the crust. The somewhat salty, tender bite of pie heaven, but let's not kid our selves here we all have been "beaten" by a pie crust that would not cooperate, but hence my lovely reader's I have created a wonderful pliable fantastic pie crust recipe. Oh, how pleased I am to share this with you all.


How to double crust pastry:


Makes pastry for one 10-inch (25cm double pie crust)


2 1/4 cups (540ml) all purpose flour
    1/4 tsp.salt
     1/2 cup (120ml) cold butter, cut into ½ inch small pieces
      1/2 cup (120ml) cold baking margarine, cut into ½ inch small pieces
       1/3 cup (80ml) cold water


ATTENTION:
Make sure all your ingredients are very cold. I set the butter, margarine and water in the freezer for 15 minutes, and place the flour in the refrigerator for 15 minutes as well. It made a world of difference. 

Using your food processor or by hand and pastry cutter and a large bowl, combine the flour,salt, butter and baking margarine.Process or cut in, or until the mixture resembles coarse meal or "pea size" and begins to clump together. Sprinkle with water if needed and let rest for 30-40 seconds and then either process very briefly or cut with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl.


turn into a lightly floured work surface and press together to form a short tube or cylinder. Divide into 3/3 and 1/3 pieces. wrap in plastic wrap and flatten gently into disk. Set in fridge for at least 20 minutes. Allow the dough to warm slightly at room temperature if it's too hard to roll 

On a lightly floured board roll the larger disk to a thickness of 1/8 inch cut a circle about 1 1/2 inches (3.8cm) larger than your pie plate and transfer to the plate by folding it in half or rolling it onto the rolling pin. turn the pastry edge under, leaving an edge the hands about 1/2 inch  over the plate. Either crimp the top as I have done here, by scalping the edge. 
Roll the second disk as directed by recipe or be creative. I have done a spiral crust design on this particular pie. Beautiful and a bit unusual. 




Ingredients:

melon scooper is great for pears

• ½ lemon¨
• 3 pounds baking apples such as golden delicious I used Ingrid Marie about 6-8 in total
• 1½ pounds of baking pears. such as Bosc or firm Bartletts  I used 6 pears
• 2/3 cups sugar, plus more for sprinkling on the pie

1 ½ tablespoons of cinnamon

• 1/4 cup of unsalted butter
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine salt
• generous pinch of freshly ground nutmeg
• 1/4 cup all purpose flour
• ½ teaspoon pure vanilla extract or vanilla sugar 
• Zest of one lemon

Juice of half a lemon set to the side.




Method:

cooking to a compote 

• Finely grate the lemon zest and set to the side. Peel, core and then slice both the apples and the pear into ½ inch pieces. Pour the lemon juice over the fruit then toss fruit with the sugar, cinnamon ginger, salt and nutmeg.
• Melt the butter in a large skillet over medium- high heat or a large pot will do as well.
• Add the fruit to the melted butter and cook, uncovered until the fruit softens, and the juices evaporate. Can take up to ten minutes. Mix the flour into the fruit; then cook about a minute more to thicken the juices slightly.  
• (If you have so much juice in the pan after the fruit has cooked and is tender strain the mixture reserving the juice and reduce it down to a thick syrup and then you can use it to drizzle over the finished pie or add it to the whipped cream.)

Finely stir in the vanilla and the lemon zest taste and add more spices if you desire.Remove from heat. The filling should resemble a compote. Cool completely and can store in the refrigerator for 3 days in a sealed container. 

cooled and ready for the top crust

I cut stripes and twisted them around the pie

When you have decided what type of top crust you shall have fill your pie bottom with the filling and arrange the top. I did a spiral pie crust and then sprinkled it with sugar before baking. I tend to like to let the pie sit in the refrigerator for at least 30 minutes before baking.   

• Bake at 180 degrees c 350 degree f for one hour or until it is all bubbling and the crust is the nice golden brown. 

Let cool  and serve with whipped cream, a slice of cheese or a scoop or ice cream. Enjoy. Have a nice weekend  wherever  you might be.

Four Lost Souls Amaretto Pecan Pie

shine bright 

Lately it seems that pretty much everyone I know is dealing with a death of someone dearly. It has been a long, cold and icy winter, and now mother nature has claimed three now four(as of yesterday) lovely souls. We live in a very tiny community of only 1900 inhabitants, but this tragic loss has reached further than our little village. I am so great full to announce that there was on life saved and we wish her a speedy recovery, and us her little community will be there to help hold her up and to hold the hands and wipe the tears of those who lost a loved one on that icy night.

Perhaps they are not the stars, but rather openings in heaven where the love of our lost ones pours through and shines down upon us to let us know they are happy. -Author Unknown.

I am one of those people who needs to be in the kitchen when tragic events happen. It is my solace and my forgiver. I hope that perhaps there are other's out there that feel the same, and maybe this recipe will drive away or give you some sort of peace. I know it made me feel better.

Let's start with the pie crust. It is my favorite part to eat, and it is the foundation to any great pie. I really like pie crusts made with butter, instead of shortening or margarine. I think it gives a flavor and the crumb it develops is so flaky and it bakes wonderfully. Here is my all time favorite pie crust recipe.

How to basic pie crust.(Enough for two single filled pies or one covered pie)

2 1/2 cups all-purpose flour, plus additional for rolling
1 1/4 teaspoons kosher salt
250 grams unsalted butter, cut into pieces and chilled.
about 3-5 tablespoons of ice cold water

The secret to a great pie crust that bakes into a wonderfully flaky, crispy crust. Is not to over work the dough. It is not difficult to make an amazing dough, just be aware that the more you "man handle" the mixture the tougher the dough will be. I always use my mix master and add the flour and salt blitz or a second then add the butter and blitz until it starts to form a pea like dough. Usually just a few seconds then add the water tablespoon by tablespoon until it reaches a ball like stage, but not over sticky, but just easy enough to remove to my counter. You can always do it by hand with a couple of forks or with a pastry blender. It literally takes 2-4 minutes and it is ready to be flattened into disks and wrapped in plastic and set into a cold fridge for 1 hour to rest.
If doing it by hand combine the flour and salt in a large bowl, then add the butter and combine gently. With your hands or a pastry blender, work the butter into the flour. Tossing and incorporating any loose pieces. Do this until the butter pieces are no longer bigger than a pea. Drizzle the water a tablespoon at a time until the dough just holds together when pinched.Add more water if your dough seems dry. Work in, but do not over knead it. Divide the dough into two half's one bigger than the other. The bigger one will be for the bottom.( I used the other half to decorate the top of my pie.)

mmmm...pie...

Let it rest in the fridge for 1 hour before use. If it is too hard to roll let it rest on the counter for 15 minutes at room temperature . Lightly flour your work space and and rolling pin.Lightly flour your disk of dough and roll out until 1/8 thick and roll up your dough around your rolling pin and roll over your pie plate. Makes it much easier to handle. Return to the fridge for 15 minutes to let the gluten rest. If you omit this stage your dough will shrink when baking.

rice, dried beans work well here.

When making a "open face" pie like pecan. You need to pre-bake your pie crust for at least 10-15 minutes at 180 degrees C. I have just ordered my new baking weights and they have not arrived yet, so I used rice instead( See photo.) Just line it with tin foil or baking paper first. Remove when it is looking a little golden brown, and gently remove the tin foil and rice.







How to Pecan Filling: 
:Pre heat your oven 180 degrees C 
1 cup dark brown sugar
2/3 cups golden syrup
1 tablespoon of *DISARONNO Italian Amaretto Liqueur or traditional rum or a dash more!
4 tablespoons butter

blending eggs, cream into syrup

3 large eggs
1/4 cup heavy cream
2 cups of pecans chopped ( I leave a few un- chopped to decorate the top).

Roast your pecans on a baking tray for 5 minutes at 180 degrees C. Remove from oven and let cool. Chop and set to the side.

the good stuff. :)

Next, in a large pan add the sugar and syrup Amaretto/rum,butter on high heat and stirring constantly bringing to a boil. Remove from heat and let cool until tepid. In a new bowl, whisk eggs. When the boiled syrup has cooled beat in the eggs, salt and cream.

I like to stain the mixture in-case of any extra egg parts

Add your chopped up roasted pecans to the bottom of your pre-baked pie shell and pour over your tepid syrup/egg mixture.I choose to decorate this particular pie for the the three new stars in the sky, but traditionally this pie is enough without any topping. Add to your preheated oven and bake for 45 minutes or until the middle is not springing back to much to the touch. Should have a firm top, but not jiggly. Let cool completely, before serving. Even better the next day. Serve with whipped cream, ice cream or it is fine just on it's own.

Star bright
star light

E. we are praying for a speedy recovery.

the first star I see tonight.......