Category Archives: Tuesdays with Dorie

TWD: Tartest Lemon Tart. That’s Right: Something NOT Chocolate

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I love the chocolate, but even I was a wee bit tired of all that chocolate over the last few Tuesdays With Dorie…so what do I do? Find the entirely opposite end of the palate spectrum and pick this tart.

And frankly, My TWD friends? I loved it. (I even changed the header picture to celebrate the lemony side of life.)

That is not to say I did this without a bit of problem…No, because then it wouldn’t be me baking, right? I am the imperfect baker, as I keep insisting. Trouble is…baking is an exact science.

Case in point: Because this is “my” recipe (my turn), I thought I should really be methodical and early…Get the tart done SATURDAY. Blog Sunday. File and wait for it to post Tuesday. Hmm. Yes, but …well, I don’t know where I went wrong, but I couldn’t have fouled up tart #1 more…first I grabbed the 1/3 cup measure, not the 1/4 cup measure. How? I don’t know. No one but an idiot would confuse that diminutive 1/4 cup measure with the monstrous 1/3 cup measure. As a result, my dough had 1/3 cup nuts. 1 1/3 cup flour. (Oh, forgot to mention: the only thing in the cupboard was bread flour. Sigh.)…2/3 cup powdered sugar. Need I say that one yolk wasn’t enough to hold it together? How did I detect this? Oh, maybe when the whole food processor full of everything still looked like …powder? Not a clump in sight. I added a bit of water, decided to try to go ahead…and promptly forgot Dorie’s admonition to NOT PACK THIS INTO THE TART RING. Oh, it was SO packed. Forge ahead STILL. Bake it. Forgot to set timer. Overbaked. Forge ahead. Make filling: What? No cream you say? Add vanilla yogurt and ? That’s right, FORGE AHEAD. I had to bake this tart so LONG for it to set up. It is very …um…”golden.” And tasty, really it is, but …well, frankly, it’s tough. But tasty. Here’s a photo…it’s “darkish.” A new word for…well, a new word for almost burnt.

Who shouted “No surprise!” at their screen?

So. Shopped. Got regular flour. Got cream. Paid attention. Actually remembered to gently push crumbly shortbread crust into fluted edges instead of packing it into the tart ring like spackle. Set all timers.

And I love this. Lives up to every expectation. The comments did mention bitterness, so I did trim the pith a bit. I picked this because I love a Shaker Lemon Pie that uses whole slices of lemon. This is better, Dorie. So much better.

I really wish I’d had time to do a bruleed top, …next time. This went too fast to even think about that step….

This one is another winner for me, right after last week’s tiramisu cake. Hope you all really enjoy it.

Now go have a look at the blog roll on Tuesdays With Dorie and see how everyone else fared.
Want this recipe and ALL our TWD Recipes? Better get yourself Baking from My Home to Yours by Dorie Greenspan.

I think we have permission, as the picker of the week, to post the recipe, so here it is. I’m kind of a stickler with permissions, so if I hear differently, I’ll take this down (I know other pickers have posted…)

Dorie Greenspan’s Tartest Lemon Tart
1 1/2 lemons, scrubbed and dried
1 1/2 cups sugar
1 large egg, room temperature
2 lare egg yolks, room temp
1 1/2 tbsp cornstarch
1/2 c. heavy cream
1/2 stick unsalted butter, melted and cooled
1 9-inch tart shell made with Dorie’s Sweet Tart Dough with Nuts (p. 444 of Baking from My Home to Yours), partially baked and cooled

Whipped cream, creme fraiche or confectioners’ sugar for garnish

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Place tart pan on baking sheet lined with parchment or silicone mat.

Slice whole lemon in half and pull out seeds from it and the half. Then cut lemons into small pieces.

Filling is best made in a blender, but you can use a food processor. Take care to work ingredients until they are smooth and to scrape down sides of bowl often. Put lemons and sugar in blender or processor and pulse, blend and scrape down sides until you have smooth mix. Add remaining filling ingredients and pulse and blend until filling is homogeneous. Rap bowl on counter several times to de-bubble filling as much as possible, and pour it into partially baked crust.

Very carefully–tart shell will be full–transfer baking sheet to oven. Bake 20 minutes, then increase oven temp to 350 degrees F and bake tart for an additional 25 to 30 minutes. (total time is 45 to 50 minutes). Don’t be alarmed when filling starts to bubble up. (It might even bubble over edge of tart–that’s okay.) When tart is properly baked, it shuld be set, although perhaps still shaky in center, and most of top will have formed a light sugary crust.

Transfer tart pan to cooling rack and let cool to room temperature. Chill, if you’d like, before serving with cream or dusting of confectioners’ sugar.

TWD: Chocolate Bread Pudding

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I did it again. I made bread pudding for someone who “never liked bread pudding before” and guess what? Now she likes it. Or she likes Dorie Greenspan’s Chocolate Bread Pudding, at least–this week’s entry in the Tuesdays with Dorie saga.

Here’s the beauty of this dessert: It’s extremely easy. There’s not too much bread, so you get some custard separate and apart from the bread. AND you bake it in a water bath, which keeps the custard from becoming a tough pudding–it’s silky smooth.

I made this as dessert for the Greek Easter Dinner I went to (see the blog post on Greek Easter Bread below)-okay, so it was a bread heavy contribution I brought, but all is fair in war and Tuesday with Dorie baking.

It is so delicious. I baked in a glass dish as suggested…I would have loved something smaller but deeper so I’d get even more custard to bread ratio in the finished product…I also wish I’d made some vanilla custard sauce to serve with this…it was plenty tasty just as it is, but bread pudding just deserves custard sauce, right?

Happy eating, all. Visit everyone else’s TWD Chocolate Bread Pudding blogs for more sweet fun.

TWD: Chocolate Bread Pudding

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I did it again. I made bread pudding for someone who “never liked bread pudding before” and guess what? Now she likes it. Or she likes Dorie Greenspan’s Chocolate Bread Pudding, at least–this week’s entry in the Tuesdays with Dorie saga.

Here’s the beauty of this dessert: It’s extremely easy. There’s not too much bread, so you get some custard separate and apart from the bread. AND you bake it in a water bath, which keeps the custard from becoming a tough pudding–it’s silky smooth.

I made this as dessert for the Greek Easter Dinner I went to (see the blog post on Greek Easter Bread below)-okay, so it was a bread heavy contribution I brought, but all is fair in war and Tuesday with Dorie baking.

It is so delicious. I baked in a glass dish as suggested…I would have loved something smaller but deeper so I’d get even more custard to bread ratio in the finished product…I also wish I’d made some vanilla custard sauce to serve with this…it was plenty tasty just as it is, but bread pudding just deserves custard sauce, right?

Happy eating, all. Visit everyone else’s TWD Chocolate Bread Pudding blogs for more sweet fun.

TWD: Banana Cream Pie

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Hello, Tuesdays with Dorie fans. Welcome to another…Tuesday.

Hmm. Okay. Not my favorite thing, but I am committed. Because how will I ever learn to get a custard pie right? I don’t even want to TALK about the number of lemon meringue and coconut cream custards I made when I tested and developed pie recipes a couple of months ago…suffice it to say: I was reduced to tears.

But. True to form, this recipe worked like a charm. I think it could be the six egg yolks (Ya think?) I had a moment of panic when it looked curdled, but I whisked up a storm and was gifted with glossy, silky smooth custard, studded with flecks of nutmeg.

(I should add this was AFTER I burnt the first pie crust to a crisp. I was so clever–had a crust, a DORIE crust, because this is the only crust I will ever make. Ever. Again.–in the freezer. I popped it in and took a shower. Dried my hair…lotion…got something cute on…And…well, and it took longer than 25 minutes. Who knew? Guess I needed additional practice making crust. You know. In case Top Chef calls. Or Next Food Network TV Star…I won’t fail pie crust on national TV.)

Onward. I chilled the custard in a luxurious sink ice bath…took seconds. topping is easy…Glad I read how Dorie says to spoon it on and then smooth it–because you can’t exactly spread this OVER the custard.

I’m still not a banana cream pie fan, but if anyone ever asks me to make it, this is the one. Bryn declares it the best pie she’s ever tasted. G is on his second piece…me? I better go swim some more laps.Later that week: So I went away for a few days. When I came back, most of the pie was still there in the fridge, but …well, a little browner. But I wanted a sliver. I took one. And I LOVED it. The day or two in the fridge allowed the banana to ripen and the banana flavor combined with the brown sugar caramel-y pastry cream just rocks. So maybe, just maybe, I’ve become a banana cream pie liker (if not lover…)

TWD: Banana Cream Pie

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Hello, Tuesdays with Dorie fans. Welcome to another…Tuesday.

Hmm. Okay. Not my favorite thing, but I am committed. Because how will I ever learn to get a custard pie right? I don’t even want to TALK about the number of lemon meringue and coconut cream custards I made when I tested and developed pie recipes a couple of months ago…suffice it to say: I was reduced to tears.

But. True to form, this recipe worked like a charm. I think it could be the six egg yolks (Ya think?) I had a moment of panic when it looked curdled, but I whisked up a storm and was gifted with glossy, silky smooth custard, studded with flecks of nutmeg.

(I should add this was AFTER I burnt the first pie crust to a crisp. I was so clever–had a crust, a DORIE crust, because this is the only crust I will ever make. Ever. Again.–in the freezer. I popped it in and took a shower. Dried my hair…lotion…got something cute on…And…well, and it took longer than 25 minutes. Who knew? Guess I needed additional practice making crust. You know. In case Top Chef calls. Or Next Food Network TV Star…I won’t fail pie crust on national TV.)

Onward. I chilled the custard in a luxurious sink ice bath…took seconds. topping is easy…Glad I read how Dorie says to spoon it on and then smooth it–because you can’t exactly spread this OVER the custard.

I’m still not a banana cream pie fan, but if anyone ever asks me to make it, this is the one. Bryn declares it the best pie she’s ever tasted. G is on his second piece…me? I better go swim some more laps.Later that week: So I went away for a few days. When I came back, most of the pie was still there in the fridge, but …well, a little browner. But I wanted a sliver. I took one. And I LOVED it. The day or two in the fridge allowed the banana to ripen and the banana flavor combined with the brown sugar caramel-y pastry cream just rocks. So maybe, just maybe, I’ve become a banana cream pie liker (if not lover…)

TWD: Coconut Butter Thins

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Okay. As you already know if you’re reading with ANY regularity here, I. Love. Shortbread.
I love to make them, I love to eat them and now? Now I love to photograph them. Food porn, that’s what this is all about, isn’t it?

This is so similar to the brown sugar pecan shortbreads…but these are enhanced with lime–leaving flecks of green in the dough–, coriander, coconut and macadamias.

I’ll be honest. I cannot quite pick out the macadamias–so maybe I should have gone with something different, but mostly I am determined to follow these to the T. This is my learn to bake year.

Anyway. Here’s the secret of good shortbread: DON’T OVERMIX! I love the rolling out in the zip-lock…this is such a neat and clean recipe. Into the fridge overnight..bake before I head out the door, take to office, reap the reward of praise as people devour them.

My one recipe note–Dorie says they turn into something lacy. Not mine…They just turned into nice shortbreads…Nice, delicious shortbreads..Cannot complain about that!

I love coconut. I love lime. I love coriander. Those three tastes totally make this cookie for me. What if I sprinkle the macadamias on TOP of the cookies next time???

Eat up. Visit the other TWD bakers, too! Check it out. Especially check out Jayne of The Barefoot Kitchen Witch. She picked this week’s recipe–and you can find it there OR in Baking from My Home to Yours.

TWD: Coconut Butter Thins

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Okay. As you already know if you’re reading with ANY regularity here, I. Love. Shortbread.
I love to make them, I love to eat them and now? Now I love to photograph them. Food porn, that’s what this is all about, isn’t it?

This is so similar to the brown sugar pecan shortbreads…but these are enhanced with lime–leaving flecks of green in the dough–, coriander, coconut and macadamias.

I’ll be honest. I cannot quite pick out the macadamias–so maybe I should have gone with something different, but mostly I am determined to follow these to the T. This is my learn to bake year.

Anyway. Here’s the secret of good shortbread: DON’T OVERMIX! I love the rolling out in the zip-lock…this is such a neat and clean recipe. Into the fridge overnight..bake before I head out the door, take to office, reap the reward of praise as people devour them.

My one recipe note–Dorie says they turn into something lacy. Not mine…They just turned into nice shortbreads…Nice, delicious shortbreads..Cannot complain about that!

I love coconut. I love lime. I love coriander. Those three tastes totally make this cookie for me. What if I sprinkle the macadamias on TOP of the cookies next time???

Eat up. Visit the other TWD bakers, too! Check it out. Especially check out Jayne of The Barefoot Kitchen Witch. She picked this week’s recipe–and you can find it there OR in Baking from My Home to Yours.

TWD: Blueberry Crumb Cake

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This week’s Tuesdays with Dorie choice comes to us from Sihan of Beffudlement.

If there’s one thing that gets me about a cake, it’s CRUMB…crumble…you know.A great mix of butter, flour, sugar and, sometimes, nuts. Dorie’s is a simple blend (I use pecans instead of walnuts because that is what I have on hand and because I find walnuts bitter)…I like this touch: put it into a bowl and then into the fridge. I’m guessing that adds to its “shortness” when if finally gets baked.

I used frozen blueberries bec. the price of fresh was obscene. I probably used a bit extra because if I used just the pint, I would have been left with a 1/2 cup of frozen blueberries…too many blueberries never ruined anything, right?

This is another easy cake: mix wet, add dry, gently fold in blueberries (tossed with some of the flour, which helps keep the berries from all sinking to the bottom while the cake bakes). I tasted the batter and was worried there was too much baking powder/baking soda…the taste was strong…not to worry. It baked out.

I think I baked this at least…I don’t know…an hour? An hour and 5 minutes? After the debacle of my uncooked cake before, I was a bit more careful here…

It rose and rose and ROSE. This is a great cake with PLENTY of crumb, just the way I like it…This, a cup of coffee, a great Florida morning…Breakfast anyone?

See the other TWD Blueberry Crumb posts.

TWD: Blueberry Crumb Cake

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This week’s Tuesdays with Dorie choice comes to us from Sihan of Beffudlement.

If there’s one thing that gets me about a cake, it’s CRUMB…crumble…you know.A great mix of butter, flour, sugar and, sometimes, nuts. Dorie’s is a simple blend (I use pecans instead of walnuts because that is what I have on hand and because I find walnuts bitter)…I like this touch: put it into a bowl and then into the fridge. I’m guessing that adds to its “shortness” when if finally gets baked.

I used frozen blueberries bec. the price of fresh was obscene. I probably used a bit extra because if I used just the pint, I would have been left with a 1/2 cup of frozen blueberries…too many blueberries never ruined anything, right?

This is another easy cake: mix wet, add dry, gently fold in blueberries (tossed with some of the flour, which helps keep the berries from all sinking to the bottom while the cake bakes). I tasted the batter and was worried there was too much baking powder/baking soda…the taste was strong…not to worry. It baked out.

I think I baked this at least…I don’t know…an hour? An hour and 5 minutes? After the debacle of my uncooked cake before, I was a bit more careful here…

It rose and rose and ROSE. This is a great cake with PLENTY of crumb, just the way I like it…This, a cup of coffee, a great Florida morning…Breakfast anyone?

See the other TWD Blueberry Crumb posts.

Tuesdays With Dorie: French Yogurt Cake with Marmalade

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Oh, I love a good loaf…Today’s TWD is a lemony loaf with ground almonds and yogurt, plus a marmalade glaze to finish it off.

The beauty of this is its ease: whisk dry ingredients together. Work zest into sugar, add eggs, yogurt, then oil and bake. Delicious aroma floating from the oven. Mmm.

But. What’s up with the way my cake rose? Kind of like a bridge flat, even a descending approach, big arch, then off again with a flat, even descending approach..not pretty. And, to top it off, it browned up way too quickly, perhaps the fault of dark metal pan?

Because this is such a simple (and very popular recipe in this house) recipe, I’ll make it again trying a different pan and, perhaps a lower temp. The crust was a bit tough, but the crumb was a lovely texture. The almonds lend a moist richness to the the loaf that is wonderful.
A note about the marmalade: Dorie asks for lemon marmalade. Umm. Not a single commenter over at TWD could find it. I couldn’t find it. I know I’ve seen it in my lifetime, but not now. Instead I bought the MOST delicious pink grapefruit marmalade. Now I have a nice bit of it left over…If I could just find a perfect baguette to enjoy with it…Maybe I need to bake a baguette..