Tuesday, July 21, 2009
I'm Salivating Right Now (and soon you will too)
I found this incredible tart recipe on Epicurious a couple of weeks ago. I'm always game to try anything curd-filled. I just loooove curd! Curd curd, creamy, tangy, melt on your tongue....curd. Phew! A nectarine lime curd, though! Sounded to me like a heavenly slice of summer lovin' in a delicious pastry shell.
And let me tell you somethin, it was. Boy howdy, it was! This is going to be my go-to dessert from now until October. It tasted so fresh without being too sweet. And what really brought it home for me was the brown-sugar crust. I will probably never make another boring ol' plain white sugar crust again. It pales in comparison.
Don't ask me, just make the tart already!
PS. I doubled this recipe to make a 12" tart. I think it was a wise decision, this recipe only feeds 4. That's like an insult to dessert lovers everywhere.
Nectarine Lime Curd Tart with a Brown-Sugar Crust
Gourmet | June 1998
yield: Serves 4 generously
For this recipe we call for a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim; you could also use an 8 1/2- by 1-inch... more ›
* 1 firm-ripe medium nectarine
* 5 large egg yolks
* 1/3 cup granulated sugar
* 2 tablespoons fresh lime
* 2 tablespoons unsalted
* 1/8 teaspoon vanilla
* 3/4 stick (6 tablespoons) cold unsalted butter
* 1 cup all-purpose flour
* 1/3 cup packed dark brown sugar
* 3/4 teaspoon salt
* 4 firm-ripe medium nectarines
* 1/3 cup peach jam
Halve and pit nectarine. Cut halves into pieces and in a blender purée until smooth. In a heavy saucepan whisk together purée, yolks, granulated sugar, lime juice, butter, and vanilla. Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat. Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper. Chill curd at least 2 hours and up to 2 days.
Preheat oven to 375°F.
Cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until combined well. Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers). Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim. Bake crust in middle of oven 20 minutes and cool in pan on a rack. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
Halve and pit nectarines. Cut halves into 1/4-inch-thick slices. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top. In a small saucepan heat jam over low heat until hot. Pour jam through a sieve into a bowl, pressing hard on solids. Lightly brush fruit with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. Tart may be made 1 day ahead and chilled, covered.
Like holy wow!
Enter minor knitting project:
by Saartje de Bruijn
(free ravelry download)
I used stash yarn for this. You may remember this yarn from an array of timeless projects including: fingerless gloves and boyfriend hat.
Size #3 straight needles.
I know this is kinda pathetic. This is the only project I've finished in months. I'm so disappointed in myself....I'm amazed I could even muster the motivation to complete these. Knitting requires motivation, like the birth of a little munchkin. It's a bit too hot for these right now, but I think he'll grow into them. They should be perfect for the fall.
I can't wait to see these tiny shoes on even teenier feet. Sigh.
Are you ready for more eye candy? Get your napkins ready.
Repeat after me. Donuts donuts donuts DONUTS!
ok. Enough of that.
I'm not going to post the recipe here, because we're working with it. We have ambition. We want to make the best donuts in all of Portland, and by golly, I think we can do it!
And you can do it too. They're so easy to make. You don't need much, just a big hunker of frying oil, a cast iron pot, a candy thermometer, and a wire spatula.
We decided on the old-fashioned cake style donuts for our first time. They seemed like the least complicated and the most transportable (we were hauling them out to our favorite karaoke joint that evening).
The dough, which consisted mostly of flour, milk, melted butter, and sugar, was rolled out to about 1/4 inch thick, and then cut out with circular cutters. We ended up with a lot of donut holes, which was perfect.
The oil was heated to 360. This is where it can get dangerous. Overheating the oil can start a fire, so having a thermometer is really important.
They only fry for a couple of minutes per side.
We set them out on racks immediately after pulling them out of the hot oil. We didn't have paper towels that day, so we compromised. I would highly suggest using something absorbent to suck up as much oil as possible. These are greasy suckas!
But just look. You can tell how crispy they were, can't you? Drool now.
We coated some of them in a sugary mixture, and left some plain. They're good, either way.
So...if you love donuts as much as I love donuts, you should definitely try making some at home. There are recipes all over the internet. Just find one that suits you best. Good luck! I hope I've inspired you.
So I hafta post this song after my pal KnitXcorE put it up on his blog today. I just think it's so lovely and the animation is right up my alley. I hope you like it too.
Sarah Blasko- No Turning Back