Can you believe it’s already August? Time has really been flying, and it has been entirely too long since my last post! I have been keeping busy with the little one and some sewing projects, including a baby quilt and a wipe and diaper holder for the car. I’m also always cooking or baking!
Last night I made a coconut cream pie from my grandmother’s cookbook, and wow, what a mess! The pie turned out great, but my kitchen needed a good cleaning afterwards. This is what happens when a naturally clumsy person decides to bake something late at night… Long story short, my whisk went flying, knocking a bowl of egg yolks and water onto the floor. I will probably be seeing yellow for the next month, despite my best mopping efforts.
I promise to share my coconut cream pie recipe a little later, but today I wanted to write about a different summery dessert that I recently baked. I won’t be posting its recipe on here due to copyrights, but I will give you my notes, should you invest in this cookbook and want to try this one day. 🙂
We have made some new friends with babies and enjoy getting out of the house and socializing. This weekend we were invited to a pool party, and I wanted to take a dessert. I pulled out my Bon Appetit Desserts cookbook and started thumbing through it for ideas. I’ve made the classic tart crust and custard in the past which is delicious, and I considered making it this weekend. However, the recipe on the next page for strawberry-lemon curd tart sounded fantastic.
And it did not disappoint!
There were a few things I would do differently next time to make the process smoother, but the flavors were on point. The lemon curd is tangy from the fresh lemon juice and zest, and the glazed strawberries make a sweet pairing for the lemon. The crust reminds me of shortbread and was a nice finish to the sweet and tart flavors. I wish I had taken more pictures as I assembled this tart, but it will just have to happen next time!
I began by creating the crust. I added flour, sugar, and salt to my food processor, as well as butter. (I cut my butter into little cubes so it would cut in to the mixture faster.) Then I pulsed the mixture until it became crumbly. I added two tablespoons of heavy whipping cream and 1 egg yolk and continued pulsing until a dough formed. While the recipe said you could use more cream, I found that my dough did not need it.
I flattened my dough into a disk and then wrapped it in saran wrap and placed it in the fridge. It needs to chill for at least an hour, but I let mine sit there overnight.
Next, I worked on the lemon curd. I whisked my eggs, sugar, and lemon juice in a small saucepan over medium heat. Then I added the butter and lemon peel. I stirred until the butter was melted and curd had thickened. The recipe said 8 minutes, which I followed, but the mixture was thick after about 5.
Something I would try differently next time is melting the butter prior to stirring it in. I felt like the butter didn’t melt down smoothly enough even though I had cut it down into little pieces.
Once the curd was a pudding consistency, I poured it into a small bowl and placed some saran wrap right on the surface. Then it went into the fridge, next to my dough! (It needs to chill for at least two hours, but it can stay in the fridge for up to two days! Just note that it will be hard to spread into the crust once it stays overnight. Mine had to warm up a little since I assembled it the next day.)
The next morning, I took my dough out of the fridge and rolled it out. To make it easier to work with, I used parchment paper with flour. This way it wouldn’t get stuck to the counter. I also sprinkled some flour on top of the dough disk and placed parchment paper on top of it as well. It’s easier to roll, and the parchment paper keeps the flour contained = less mess! I transferred the rolled-out dough to my tart pan, cleaned up the sides, poked some holes in the dough with a fork, and then placed it back in the fridge to sit for an hour. Then it was time to bake it! Mine was ready after 18 minutes at 400 degrees. It was nicely golden and made the kitchen smell great! The crust is the only thing that needs to be baked, so once it’s cooled, the rest of the tart comes together quickly.
I brought my curd out to warm up a little and then got to work cutting up strawberries. The recipe calls for whole strawberries, but I wanted the tart to be easy to cut, so I went with sliced. I used a spatula to spread the curd into the crust, and then I arranged strawberries on top of it.
Once they were all in place, I heated up ½ cup of strawberry preserves from a local orchard and then brushed the preserves on top of the strawberries to make a glaze. A ½ cup might be a good amount if you use full strawberries all over the tart; however, mine made way too much glaze, and I ended up dumping quite a bit down the kitchen sink. They just needed a light brushing to add a little more sweetness and keep the strawberries from browning. Then the tart was finished and went back into the fridge until time for the party! The recipe recommends it sits for at least an hour, but no more than 6. I did eat a leftover piece of tart for breakfast this morning (yes, breakfast…) and it definitely wasn’t as pretty as it was at the party. It still tasted just as good though!
Bon Appetit Desserts, you win again! I have yet to find a dessert from this cookbook that I haven’t liked. If you’re interested in getting a new cookbook, this one is by far one of my favorites.