Comments on Tartelette: Lemon Almond Blueberry Tarts

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2009-02-03T06:35:39.208-05:00

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Well, if my grandma were still alive she would kis...

2007-12-07T23:42:14.081-05:00

Well, if my grandma were still alive she would kiss you right now for helping fight breast cancer. She died from it at 93. We were lucky to have her for so long. Thank you!
...and stop being a stranger!

Well, I can tell you this much, your recipe proudl...

2007-12-07T23:36:35.658-05:00

Well, I can tell you this much, your recipe proudly went off to a breast cancer charity bakesale. I included a lil card with each tart with your blog's address on it.

I was very very satisfied over all with it

Well, I rarely sleep more than 5 hours (not that I...

2007-12-07T23:33:35.581-05:00

Well, I rarely sleep more than 5 hours (not that I am proud of it, I have insomnia) and I have the laptop on a countertop so I am always checking things out!
Last resorts when I don't have beans or rice handy for blind baking: I put any oven acceptable dish custard cup, etc..on top of the parchment paper, or I use foil and push it hard against the side. Finally if all else fails, I make a litle hedge over the rim of the tarts so when it wants to shrink, it grips the edge and stays there.

I did not in fact blind bake it, I just docked the...

2007-12-07T23:20:50.269-05:00

I did not in fact blind bake it, I just docked them and baked them off. I sadly don't have as many weights as I used to and I didn't have any beans to hand. Last time I used rice to blind bake, it went "through" the parchment paper somehow and lodged in the dough.

I love your blog, its probably first or second of my favorites. I just hardly ever comment on anyones.

Thank you for your rapid responses too!

Benedict: did you blind bake your tart shells with...

2007-12-07T22:56:46.705-05:00

Benedict: did you blind bake your tart shells with parchement paper on top of the dough and pie weights wot weigh it down. That's the only way I know to prevent shrinkage when baking them. Funny you mention honey since there was not any in it. Wonder if the sweetness of the almonds combined with the sugar did it....magic of chemistry!
Meyer lemon curd muct have tested awesome.
Thnaks for trying them!

Btw, I made these delicious little things as promi...

2007-12-07T22:48:32.676-05:00

Btw, I made these delicious little things as promised. In the soul of innovation, I had forged ahead before I checked for the comments.

Onto my "mini-review"

The compote is a great compote. It has exactly the right ammount of sugar and the lime and cardamom really set it off. Blueberries this time of year was tough on the pocket book though. I subbed out blackberries for half of my tarts and they were excellent as well, but I had to adjust ratios a bit.

The lemon curd, since I hadn't checked on, I replaced with a recipe of my own that uses "just" meyer lemons, sugar, and eggs and is prepped over a double boiler. I still have enough meyer lemon juice stored to try the curd recipe here.

The almond frangipane, well, I'm not sure about. Either I messed up somewhere (I don't think I did) or this particular formula just doesn't hit me. It was...not too sweet, but it had like a really strong honey flavor from somewhere. I was using white granulated sugar, unsalted sweet cream butter, whole almonds processed in a coffee grinder (only used for nuts), and cage free vegetarian fed eggs.

The dough, I just don't know what I did wrong. I can only blame myself. I prepped the dough the night before, let it sit in my fridge wrapped for about 24-25 hours. Rolled out nice and thin, let sit for about 10 minutes to "relax" cut and fitted to my tart tins, baked, and half of them shrunk down the sides of the tins, until they were more like puff pastry rounds.

All of that aside, however, this was a great recipe. The tartness of the lemon, the savory not too sweet blueberry, and the sweet frangipane all came together with a satisfyingly crisp dough to really make a great tart.

Benedict: thanks for pointing that out. The recipe...

2007-12-04T00:47:20.968-05:00

Benedict: thanks for pointing that out. The recipe has been updated . Thank you!

I was reproducing these tarts for a bake sale, and...

2007-12-04T00:16:18.142-05:00

I was reproducing these tarts for a bake sale, and was wondering about the gelatin mentioned in the directions but not the formula for the lemon curd. Do you use gelatin to firm it up, and if so, how much? Do you use sheet or powder? what ratio to water?

The tarts look amazing! But where did you find th...

2007-10-17T03:29:18.948-04:00

The tarts look amazing! But where did you find the porcelain milk carton??

A wonderful entry Helene. I still enjoy baking wit...

2007-10-04T06:42:47.869-04:00

A wonderful entry Helene. I still enjoy baking with my boys even though they are big boys now. Thanks for joining hHDD. :)

Thanks so much for taking part in this month's rou...

2007-10-03T18:19:53.179-04:00

Thanks so much for taking part in this month's round of Hay Hay it's Donna Day :) The roundup should be posted later today or tomorrow :D Stay Tuned!

I would just like to tell you that this has to be ...

2007-10-02T21:08:25.864-04:00

I would just like to tell you that this has to be my favorite all time blog. The pictures literally make me drool as I admire the intricate details of all of these pastries. Plus my family having such a sweet tooth, it gives me lots of ideas on different recipes. These are soo far from the typical cupcakes and rice crispy treats. Those sticky buns remind me of being at my aunt's house in the wintertime, she would always make those for us on snowy days, food like this just warms you up. And the aroma that travels through the house is simply heavenly. But if I to try every recipe that you have listed, that I thought looked good, I would probably be 200 lbs. heavier. I can't wait to see what else you will be posting, keep up the good work.

That looks really good. Lemon and blueberries go ...

2007-10-01T21:31:17.300-04:00

That looks really good. Lemon and blueberries go well together.

Argh! If only blueberries were available fresh her...

2007-10-01T14:24:33.204-04:00

Argh! If only blueberries were available fresh here!! Also, it would help me out a great deal if almonds weren't so incredibly expensive. Haha! I love your tarts.

ohhh...they look great! i love frangipane!! and ...

2007-09-29T23:13:56.199-04:00

ohhh...they look great! i love frangipane!! and get a load of that cute little milk container!

Oh, the tarts are beautiful and scrumptious as usu...

2007-09-29T21:04:39.653-04:00

Oh, the tarts are beautiful and scrumptious as usual, but you didn't say anything about that cute little porcelain milk box in the background? pray tell!

Those sound amazing! The cream, the frangipane, b...

2007-09-29T21:04:19.320-04:00

Those sound amazing! The cream, the frangipane, blueberries...too much! I especially like the idea of cooling the tarts over the AC!

Sounds like you and the boys had a really good tim...

2007-09-29T21:00:49.241-04:00

Sounds like you and the boys had a really good time.

Very pretty but would kill me(well the blueberries...

2007-09-29T19:23:12.434-04:00

Very pretty but would kill me(well the blueberries would).

Super! You made what we talked about. These look u...

2007-09-29T18:15:08.758-04:00

Super! You made what we talked about. These look utterly fantabulous. I've never cooked with kids but I'm sure I make enough mess on my own ;).

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2007-09-29T16:38:24.842-04:00

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you never cease to amaze me with the various tarts...

2007-09-29T14:26:37.352-04:00

you never cease to amaze me with the various tarts and other baked goods that you create - this lemon-almond-blueberry variety is yet another winner, for sure!

That's chaos at it's best! You are so right about...

2007-09-29T12:49:48.909-04:00

That's chaos at it's best! You are so right about be calm with the fun, flour and flying tools around kids, it'll all clean up later.
My goodness I do love the look of those tarts, they would make such beautiful blue tongues!

Looks delicious! I, too, love that little milk car...

2007-09-29T12:06:52.274-04:00

Looks delicious!
I, too, love that little milk carton!