witches hiding in the bramble
Guess what I did this weekend?
Cooked. And painted.
It was excellent.
I, unfortunately, don't have pictures of the painting adventure yet, so I've decided to dazzle you with pictures of tart making. Don't tell me you're not riveted.
On Saturday morning, I decided that I wanted a tart this week.
An aside - I, uh, am very fanatical about what I eat, all of a sudden. Like - that's how my dirty hippie has manifested itself. So I'm pretty much making everything I eat (up to and including stupid caramel dip for apples) and since I have a sweet tooth of epic proportions, I usually make something sweet that I have for the week.
I started looking and Jamie Oliver's Lemon and Lime Tart caught my eye.
First, you cream the butter and sugar.
Then you add the flour and eggs. (And you keep the egg whites to use as a wash.)
Then, my favourite part, working it together with your hands until it resembles bread crumbs.
After adding a bit of water, you slap the dough on a lightly floured surface and work into shape. (It actually makes enough to two tarts, so I used one and the other one is now residing in my freezer.)
You wrap this in some cling film and let it sit in the fridge for at least an hour.
Then, if you're crazy like me, you do all your dishes.
I totally neglected taking pictures of this next part, as I was on the phone the entire time I was doing it. Basically, you roll it out and put it in your tart pan. Then that gets put in the freezer for at least an hour; after which you pull it out and blind bake it for 12 minutes.
Then, the fun part - the filling!
First, you gather all your ingredients.
Then, you squeeze some limes. Then you squeeze some more limes. Then, you squeeze SOME MORE limes. (Seriously - do you know how many limes you have to squeeze to get a cup of juice? A LOT.) I also added zest of both a lime and a lemon to give it an extra bit of kick.
Then you add the cream and stir until you have the best-tasting concoction in the world. (It is seriously, seriously good. I could have drunk it like juice.)
Then it's finally time for the stove. (He actually has an excellent tip - put your pastry in the oven, then pour the filling in. It reduces spillage.)
And after about an hour, you have a perfectly lovely tart. I kept it in a might too long (I'm still learning this oven), so in the future, I know to pull it out a few minutes earlier.
Then...then the best part. Eating it.
Mmmm.
Tomorrow, I should have pictures of my arts and crafts project.
Cooked. And painted.
It was excellent.
I, unfortunately, don't have pictures of the painting adventure yet, so I've decided to dazzle you with pictures of tart making. Don't tell me you're not riveted.
On Saturday morning, I decided that I wanted a tart this week.
An aside - I, uh, am very fanatical about what I eat, all of a sudden. Like - that's how my dirty hippie has manifested itself. So I'm pretty much making everything I eat (up to and including stupid caramel dip for apples) and since I have a sweet tooth of epic proportions, I usually make something sweet that I have for the week.
I started looking and Jamie Oliver's Lemon and Lime Tart caught my eye.
First, you cream the butter and sugar.
Then you add the flour and eggs. (And you keep the egg whites to use as a wash.)
Then, my favourite part, working it together with your hands until it resembles bread crumbs.
After adding a bit of water, you slap the dough on a lightly floured surface and work into shape. (It actually makes enough to two tarts, so I used one and the other one is now residing in my freezer.)
You wrap this in some cling film and let it sit in the fridge for at least an hour.
Then, if you're crazy like me, you do all your dishes.
I totally neglected taking pictures of this next part, as I was on the phone the entire time I was doing it. Basically, you roll it out and put it in your tart pan. Then that gets put in the freezer for at least an hour; after which you pull it out and blind bake it for 12 minutes.
Then, the fun part - the filling!
First, you gather all your ingredients.
Then, you squeeze some limes. Then you squeeze some more limes. Then, you squeeze SOME MORE limes. (Seriously - do you know how many limes you have to squeeze to get a cup of juice? A LOT.) I also added zest of both a lime and a lemon to give it an extra bit of kick.
Then you add the cream and stir until you have the best-tasting concoction in the world. (It is seriously, seriously good. I could have drunk it like juice.)
Then it's finally time for the stove. (He actually has an excellent tip - put your pastry in the oven, then pour the filling in. It reduces spillage.)
And after about an hour, you have a perfectly lovely tart. I kept it in a might too long (I'm still learning this oven), so in the future, I know to pull it out a few minutes earlier.
Then...then the best part. Eating it.
Mmmm.
Tomorrow, I should have pictures of my arts and crafts project.