This was going to be the year I finally tried baking pumpkin pie. Only when I got into Waitrose, they were point blank sold out of tinned pumpkin purée and I felt too lazy to roast and sieve out my own.
I always get this urge to bake all sorts of American-esque treats, graveyeard cakes and ghoulish fake fingers at Halloween but I usually never bother. Then Bonfire Night rolls around in quick succession, and before you know it, time for Christmas festivities and all that jazz.
But this year the weather has been playing funny. Although its November, the blue skies and warm temperatures are confusing me. What season is it supposed to be? My bake this weekend was more redolent of Summer, though I didn’t quite finish it time before the skies darkened, so there was a reminder that it is indeed the more wintry part of the year.
When I tried the Dorie Greenspan Whole Lemon Tart recipe I published a few weeks ago, I felt it had a nice lemony flavour, but I was looking for a smoother, more creamy filling. This Pierre Hermé recipe looked just the ticket. I found the recipe on The Boy Who Bakes.
For such a simple-looking tart, it turned out to be quite difficult. I can’t remember ever having had so many problems with my pâte sucrée before. I remade my tart case four times because it either splintered apart, or the sides slid down and deformed. On the penultimate attempt, I lined the tart with foil, only for it to stick fast, and then had an accident where it fell onto the floor and went splat.
Before you start thinking it’s all doom and gloom, let me get onto the best part of this tart, which is the curd filling. It is tangy, beautifully lemon, yet not too sweet, and tastes like a dream. Unlike the pastry, I didn’t have any problems at all. Although the recipe stated to heat it to 82˚C, it only ever reached 70˚C, but this didn’t affect the thickening process in the slightest.
What looks like an innocent lemon curd contains an alarming quantity of butter. 300g to be precise. It makes me a little uncomfortable thinking about it! Next time, I will most definitely experiment with reducing this, as it seems a little excessive having more than one pat of butter in a single dessert. In fact, if you include the pastry, there’s probably more than two! Ergh!*
I feel that the blogging baking craze has really quieted down from three years ago. Is this just me, or have others noticed this too? I know interest levels wax and wane, but it’s really sad to see a lot of my favourite bloggers stop posting! I miss all the weird and wacky ideas that used to constantly engage and excite me. I notice that when more successful bloggers write and publish a cookbook, that’s when the blog starts to fall by the wayside. I imagine the cookbook writing process is so intensive that you’re desperate to do something different after it’s finished, and then by that means, drift away from the blogging world. It’s such a shame, though I imagine it’s also hard always coming up with new material.
*I’ve halved the butter content since, and although it’s not quite as thick, it does taste more or less the same. Hoorah! Still rich and lemony, but less likely to give you heart disease!