I know what you're thinking. That's not La Palette's Tart. That's a regular tart!
Ok, so I made a bit of an error. I didn't know what to expect from this week's challenge for two reasons:
- I'm not the biggest fan of strawberries.
- I'm not the biggest fan of tarts.
I've never even HAD a tart in my whole life.
But it's only my second week, and I want to support Dorie, A Year from Oak Cottage (this week's host-- seriously check out her page, what she made looks like it should be in Dorie's book!) and my fellow bakers and decided to forge ahead!
I decided to use blueberries instead of strawberries. One of my favorite flavor combinations (besides mango and avocado, which may have been tasty in a tart, but I wasn't going to subject anyone to that experiment) is blueberry and lemon. So instead of using a berry jam (which I actually wanted to do any make from scratch, but didn't have the time), I made a delicious lemon cream to enhance the flavor of the blueberries. I also added some lemon zest into the crust for some ZING!
It was around the time when I started to pour the cream into the tart I said to myself "I think what differentiates the La Palette Tart from a REGULAR TART is the LACK of the cream and the ADDITION of JAM."
Again, I forged ahead, standing by my decision (Tom Colicchio would be proud).
I did not have any creme fraiche`, nor did I have buttermilk to make my own, so I just made whipped cream by whipping some heavy cream and some confectioner's sugar to sweeten it up.
Regardless, it was really delicious. As Rachel Ray would say, "YUMMO" (I will never quote Rachel Ray again, I swear. I hate myself right now.)
LEMON CREAM FILLING (adapted from Fine Cooking Magazine)
- 1 14 oz. can sweetened condensed milk (I probably would use unsweetened next time, it was way too sweet for me!)
- 1/2 cup freshly squeezed lemon juice
- 2 tbsps lemon zest
- 1 egg yolk
Combine all ingredients in a medium saucepan. Cook over medium low heat for 15 minutes, stirring frequently. Transfer to a bowl and cool completely before using.
Death to a Lemon. On sale now at the MOMA store. For $80,000.00 USD.
After pulling it out of the oven, all I kept thinking was: OK, so is this right??? (I rarely make pies or dough. They scare me.)
It was right about this point where I said to myself... this isn't La Palette's Tart.
Fill with berries, top with whipped cream. You can also macerate the berries in sugar or alcohol. Alas, I did not have any alcohol. I rarely pass up an opportunity to...erm... enhance the flavor of food with liquor.
I love that this...
Can turn to this in a matter of minutes.
What it should have been. Sigh!
Oh, well. Sweet food cures all ills.
On a side note: I need a better camera for this. I am currently using a regular digital camera- a Sony Cybershot. But the pictures are too blurry! There are so many beautiful photographs on the Dorie Pages!
Does anyone have any recommendations for a complete amateur who does not know how to take pictures and doesn't want to spend a ton of money on a camera?
And of course, check out all Dorie participants and their delicious creations!