Sometimes everything comes together and other times not so much! It’s been a struggle lately to come up with an exciting and delicious post after the holidays! I mean I have lots of recipes that I want to share and to test myself, but for January; no, not really! I’m still full from all of the holiday dinners, cocktail parties, and birthdays! I was overflowing with ideas for Christmas baking but sadly I’ve lost that inspiration moving into the cold winter ahead. I’ve spent the last few days flipping through my cookbooks, reading blogs and surfing pinterest trying to get inspired, waiting for that ‘aha’ moment of, that’s what I’ll bake! But nothing!!
Today it finally hit me, I don’t need to bake something new or to try and be different or to find a new trend. I just need to bake because I love to bake. What are my favourites, what do I like? Sometimes it’s easy to get caught up in this blogging world and one can easily forgot why we started in the first place. Who and what inspires me?
The French inspire me, their style is a work of art and the flavours are simple yet complicated. They use the best ingredients possible and so much care and detail goes into mastering their art. So today, I bake a classic; a classic French Tart that is one of my favourite desserts, today I bake for me! Inspired by a country that truly is passionate in their (food) art!
I’ll use the best possible ingredients available to me, and dive into the love for baking that fills me with such joy! Then I’ll man up for one more night, invite some friends over for a piece of buttery and tangy French Lemon Tart with a glass of French wine! Mais Oui!
What or Who inspires you to bake or cook?
- For The Tart
- 1 cup all-purpose flour
- 2 Tablespoons sugar
- ½ cup Stirling Organic Churn 84 unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons water
- Lemon Filling
- 5 eggs
- 3 egg yolks
- 1 cup sugar
- ¾ cup lemon juice
- 2 tablespoons Stirling butter, cold and cubed
- Fresh whipping cream to serve
- Fresh fruit to serve or sugared fruit
- Set out a 9 inch tart pan that has a removable bottom.
- In a large bowl, whisk flour and sugar. Using a pastry blender cut in butter until fine crumbs form. Whisk yolk in water and pour over flour mixture; tossing with a fork until dough clumps.
- Turn out onto work surface. Press into a smooth ball and then flatten.
- On a floured work surface, roll out to approx. an 11-inch circle so it will fit into your 9-inch tart pan. Gently pick up the pastry and place in pan, press pastry down and cut off any overhang. Refrigerate for 30 minutes.
- With a fork, prick bottom at ½-inch intervals. Line with foil; fill with pie weights or dried beans. Bake in bottom third of the oven at 400°F until top of rim starts to turn golden, 10 minutes. Remove weights and foil; bake until golden, about 8 minutes. Let cool on rack.
- Lemon Filling: In top of double boiler or large heatproof bowl over saucepan of simmering water, whisk together eggs, egg yolk, sugar and lemon juice; cook, stirring often, until translucent and thick enough to mound on spoon, 15 minutes.
- Stir in butter. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
- Spoon lemon filling into pie shell, smoothing top. Bake in bottom third of 325°F (160°C) oven until filling loses some shine and forms thin skin, about 10 minutes. Let cool on rack. Refrigerate until cold, about 2 hours.
- Top each slice with whipped cream and berries