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