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Tuesdays with Dorie (Baking Chez Moi): Martine’s Lemon and Apple Tart

Collapsed Dorie Greenspan Martine’s Lemon and Apple Tart on eatlivetravelwrite.comOk folks – some real talk here. I halved this week’s Tuesdays with Dorie recipe from Baking Chez Moi thinking I was being all frugal and saving flour etc… (plus, I got to minify a recipe – bonus!). I mean, I have a good stock of flour but to be honest, we’re not really needing endless desserts these days so I figured I’d make half the dough for four 4-inch tarts.

All was going well, I had the time to make the dough and it rolled immediately (wasn’t too soft). I placed the pastry in the tart pans and froze them for 30 minutes, pricked the bottoms with the tines of a fork, then blind baked them (popped some foil inside the pastry shells then put some baking beans on top. The shells were gorgeous and golden. I removed them from the tart pans and placed them on a baking tray ready to fill and bake.

I then proceeded to make the filling (sugar with lemon zest rubbed in then some egg whisked in and then some grated apple). I had no idea what this tart was supposed to look like (there is no photo in the book) and the mixture seemed a little dry – or apple-heavy (they soaked up the liquid really quickly). I figured it was kind of like a lemon tart with bonus apple. In any case, though I was careful and weighed the ingredients for the pastry, the apples called for did not list a weight so I can only imagine my apples were larger than Dorie’s and 1.5 was too much. But I followed the recipe, not my instincts…

Next issue was as soon as I filled the pastry shells, the filling (what little there was of the liquid) started escaping through the holes in the bottom of the shells. I managed to rescue the liquid on the parchment, popped the tart shells back into greased tart pans and started again. But in my heart, I knew that the liquid wasn’t going to stay put.

I baked these for 25 minutes – it seemed enough, the tiny amount of liquid was set but…

Not enough filling Dorie Greenspan Martine’s Lemon and Apple Tart on eatlivetravelwrite.comDEFINITELY not enough liquid…

And hmmmm…. the shells did NOT look like they were budging from those pans…

Two Dorie Greenspan Martine’s Lemon and Apple Tart on eatlivetravelwrite.comNOPE.

Stuck to the bottom Dorie Greenspan Martine’s Lemon and Apple Tart on eatlivetravelwrite.comUGH.

Falling apart Dorie Greenspan Martine’s Lemon and Apple Tart on eatlivetravelwrite.comBUT… It tastes GREAT heated up with a drizzle of cream SO… Clearly just some technical issues (and I reckon I identified them – make less tart shells, use less apple and don’t poke holes in the bottom of the pastry shell as hard LOL!

Normally I’d make this again but I don’t want to waste ingredients, ya know? Sorry, Dorie. The #CoronaCupboardCookingClub needs all the flour it can get!

Get the recipe for Dorie Greenspan’s Martine’s Lemon and Apple Tart on page 116 of Baking Chez Moi.

Baking Chez Moi CoverTuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon  (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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8 Responses to Tuesdays with Dorie (Baking Chez Moi): Martine’s Lemon and Apple Tart

  1. Cakelaw April 14, 2020 at 08:36 #

    I think lemon tart with bonus apple is a good description. I really didn’t taste the apple. My tart shell stuck to the side of the pan in one part (you can see where that is), so I feel your pain there. But boy, the tart was delicious. I made just one from one quarter of the recipe and unashamedly kept it all for me.

  2. steph (whisk/spoon) April 14, 2020 at 10:30 #

    at least it tastes good, but that is a bummer. i’ll take your advice and follow my instincts when i make my minis.

  3. Margrét Jóhanna April 14, 2020 at 11:15 #

    Well at least it tasted great. Were the apples maybe too dry?

    • Mardi Michels April 14, 2020 at 12:14 #

      Not at all. Too much apple and not enough of the liquid.

  4. Zosia April 14, 2020 at 12:36 #

    That’s too bad about the crust – it’s happened to all of us at some point – but I’m glad you liked it in the end.

  5. Diane Zwang April 15, 2020 at 11:10 #

    I am sorry for your troubles on this one. I am glad that I left this one until the end of the month so I could benefit from everyone’s wisdom. Sounds like this might be a tricky bake.

  6. Lovie Bernardi April 15, 2020 at 15:38 #

    I had trouble with getting one side of the tart pan to release (I made the nine inch version.) I managed to get it out. Your photos make the dissembled version look very appealing!

  7. Kim April 18, 2020 at 10:31 #

    I think you are right about the size of the apples. I used 3 apples but had plenty of liquid so I am guessing mine were smaller than yours.

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