Monday, July 29, 2013

inaugural tart! (shortbread, lemon cream filling, and blueberries)

This recipe came from Fine Cooking. I used one 9.5" tart pan instead of eight small ones, which gave me leftover dough. (I turned it into little shortbread heart cookies. Some commentors on the dough recipe found it heard to work with, but mine rolled out and behaved beautifully. I would recommend rolling it out on parchment paper for an easier flip into the pan.) I doubled the filling recipe and had about a cup left over. The original recipe was for a mixed berry tart, but the birthday girl in this case specifically requested lemon blueberry. She also kindly sent me the photo of the finished tart at the end of this post, since I left my camera at home.

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