https://orangette.net/2005/03/the-sweet-and-the-sour/ Thu, 24 Sep 2015 03:54:27 +0000 hourly 1 https://wordpress.org/?v=6.2.2 https://orangette.net/2005/03/the-sweet-and-the-sour/#comment-1545 Mon, 26 Nov 2012 17:31:30 +0000 https://elitemporaryblog.wordpress.com/2005/03/26/the-sweet-and-the-sour#comment-1545 Tried this on Saturday as a single big tart, was excellent!

]]> https://orangette.net/2005/03/the-sweet-and-the-sour/#comment-1546 Mon, 26 Nov 2012 17:31:30 +0000 https://elitemporaryblog.wordpress.com/2005/03/26/the-sweet-and-the-sour#comment-1546 Tried this on Saturday as a single big tart, was excellent!

]]> https://orangette.net/2005/03/the-sweet-and-the-sour/#comment-1544 Thu, 21 Aug 2008 20:33:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/26/the-sweet-and-the-sour#comment-1544 Molly, How in the world do you get your tart shells to look perfectly even like that? I make tartlets everyday but they always shrink back some (even with pie weights). Every little indent is perfect even and flat on top. How DO you do it?

]]> https://orangette.net/2005/03/the-sweet-and-the-sour/#comment-1543 Mon, 28 Jul 2008 05:05:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/26/the-sweet-and-the-sour#comment-1543 xoch, to tell you the truth, I can’t remember how long I prebaked the tart shells! It’s been a while. If I were you, I would just do it by eye: they’re ready when they look set and are pale golden. And don’t worry about the crust drying out when you do the second bake (with the filling). It’ll be just fine. As for silicone tart pans, I’m afraid I’ve never used them. I use metal ones. Sorry that I can’t be of more help! Good luck.

]]> https://orangette.net/2005/03/the-sweet-and-the-sour/#comment-1542 Tue, 22 Jul 2008 21:25:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/26/the-sweet-and-the-sour#comment-1542 Hi Molly,I’m a big fan of your blog, it’s quite addictive! I’m thinking of giving these a try, but I have a couple of questions about the tartlets. How long should I bake them, in the prebaking phase? Your other recipe (the flan one) recommends 18-20 min, but this one calls for additional baking with the filling, so I’m worried the crust will dry out. Also, do you recommend silicone tart pans? thnx!

]]> https://orangette.net/2005/03/the-sweet-and-the-sour/#comment-1541 Fri, 05 Jan 2007 19:19:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/26/the-sweet-and-the-sour#comment-1541 Thank you for your response. I am checking out Paris Sweets today from the library! I will give them a trial run. Thanks again!

]]> https://orangette.net/2005/03/the-sweet-and-the-sour/#comment-1540 Fri, 05 Jan 2007 18:52:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/26/the-sweet-and-the-sour#comment-1540 Hi there, Maria. Yep, you could most certainly make the tart shells ahead of time. You could bake them and then freeze them, and then let them thaw fully before filling them with the lemon mixture. I can’t remember for certain, but the finished tarts might even last a day or two with no adverse effects on their quality. Give them a test run and see what you think! Good luck to you, and congratulations to your brother.

]]> https://orangette.net/2005/03/the-sweet-and-the-sour/#comment-1539 Fri, 05 Jan 2007 18:25:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/26/the-sweet-and-the-sour#comment-1539 Can you make these ahead of time?? at least the tart part? We are catering my brother’s wedding in May and these look fabulous! Any other menu suggestions? Thanks! Your blog is great!

]]> https://orangette.net/2005/03/the-sweet-and-the-sour/#comment-1538 Thu, 31 Mar 2005 05:23:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/26/the-sweet-and-the-sour#comment-1538 Hmmm, Julie, let’s see…I think you could probably go up to about 1 or 2 Tbs of sugar in the crust (rather than the original 1/2 tsp). It will be an experiment; I’d say try 1 Tbs for a first go. The dough might be a bit more prone to tearing, but don’t worry. Just patch it back together and carry on. Keep me posted!Carol, I’ve heard that Jeffrey Steingarten’s potato gratin recipe is delicious. Have you tried it?Brian, that lemon pudding cake sounds wonderful! Thanks for the recommendation. I’ll have to look it up…And Swirl and Sniff, thanks for reporting back. So glad to hear that the tarts and their wines were a success.

]]> https://orangette.net/2005/03/the-sweet-and-the-sour/#comment-1537 Thu, 31 Mar 2005 04:03:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/26/the-sweet-and-the-sour#comment-1537 Thanks for the pairing suggestion — I ended up going w/a late harvest Sauvignon Blanc and a late harvest Viognier, both of which performed very well.The recipe proved quite reproducable even w/a few of us baking-challenged wannabe cooks. Thanks again.

]]>