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Lemon Floor tart

Years ago I was making Lemon Tarts (like a lemon meringue pie without the meringue - see below) and thought I would make a couple extra and take them to some friends. The pies are a little fragile so I had them all covered with foil and I left them in the tart pan for support. I put them in the front seat of my truck and the first thing I did was dump them in the floor at the first stop light... I picked them up, checked them, still mostly OK, a little dented… I Got them out of the truck and set them on the back so I wouldn't drop them as I was getting other stuff out and I turned around and knocked them face first onto the pavement, still in the pan, still covered… picked them up, didn't even bother to check …. put them on a cart going down the hall with all my drinks and other stuff and they vibrated right off the back, this time bending the pans … absolutely no reason the check, I might as well have run over them with my truck several times, I knew they were just a bunch of mush, but good mush .. they would taste the same no matter what. It was finally time to cut/scoop out the tarts, one was mostly OK, and the other looked like we had given it to a bunch of 2-year-olds to play with …. It was still good although next time I think I'll just put them in a zip lock bag and beat them on the floor a few times, then I won't have to worry about what they look like ….

I was up in the attic a couple of months ago walking on rafters. The scary thing about walking on rafters is the idea that you step and miss and step right through the ceiling. I've known a few people that have done it. One friend of mine ended up stuck between the rafters, feet, and legs hanging through the ceiling. Another friend put his foot through while his other leg/foot stayed up in the attic … ooooouch  …. He walked funny for several months after that … It's kinda like Indiana Jones walking through a passageway not knowing when something will fall on him or the floor will give way … it's tricky ….  I made it, but there were a few close calls, mostly because I was trying so hard to be careful…..

God's like that:  he's way more interested in what we're made of than what we look like. God wants us to trust him, not walk around worrying about the next bad thing that will happen.  Faith that God controls everything and that he knows what's important for us will take off a lot of the pressure….

From Crain Strickland - this is on my wall
**  If you see a problem as a disaster, then your reaction inevitably is going to be hopelessness. 
 
**  If you see the problem as unnecessary, your reaction will be aggravation. 
 
**  If you see the problem as unfair, life will seem unjust.  You'll see the injustice of life.  You'll probably be angry. And you start thinking, "God this is not fair.  Why is this happening to me?"
 
**  If you see the problem as deserved, then your reaction is guilt.  "I brought this on myself.  Look what I did to myself." 
 
**  But if you see the problem as an opportunity for God to work in your life, then your reaction will build character.

Maybe I should call it a Lemon Floor tart and tell everybody it's supposed to be that way, smashed to mush... Wonder if the fair has a "Floor pie" category, I could enter??


== 

Cooking 220 - 2 pans, 2 burners, 20 minutes:

It seems that all great classically trained chefs have 3 things that are their favorites: a great salad, roast chicken, and a lemon tart. This is such a big thing to Thomas Keller that his Lemon Tart recipe, even though it is never served at the French Laundry, is in the French Laundry Cookbook and the Bouchon Cookbook, both. Marco Pierre White says "It's one of my great favorites - a wonderful way of finishing a meal, and a real chef's pudding. Any chef worthy of the name has a lemon tart on his menu." …… The best part is that it's easy.

Marco Pierre White's Lemon Tart:

Crust:
4 1 /2 cups of flour
1 /2 cup of powdered sugar
1 cup of butter chopped up
Zest of one lemon
Seeds from 1 vanilla bean or 1 /4 tsp of vanilla

Filling:
9 eggs
1 3 /4 cup of superfine sugar (regular sugar run through a food
processor for 2 minutes)
5 lemons (zest of 2 and juice of all 5)
1 cup heavy cream

Preheat the oven to 350

For the crust:
Sift flour and powdered sugar together. Cut in the butter with a fork or by hand (try not to let it melt too much. One trick is to cut it into small pieces, then put it in the freezer for 10 minutes before adding it to the flour) You want the flour-butter mix to look like small pebbles….

Add the lemon zest and the vanilla… beat the eggs and mix into the flour… don't over-mix it, let it look shaggy … wrap it in plastic and put it in the fridge for 30 minutes.

Roll it out and put it in a buttered baking dish (the dish here is not important. Round, square.. it can be a tart ring on a cookie sheet.. anything. It just needs to hold the crust in a way that will hold the filling. A store-bought pie pan works too).

Trim the crust to about 1 /2 inch around the pan and prick it all over with a fork.

Bake it in the oven for 10 minutes.. then trim that last 1 /2 inch of crust off and bake it for 10 more minutes …. (you do this because the crust shrinks the first 10 minutes, so you can trim it after its finished shrinking)

For the filling:
Beat the eggs with the sugar and the lemon zest.

Stir in the lemon juice, then the cream.

Reduce the oven temp to 250.

This is important: Pour the filling into the HOT crust… this will seal the crust.

Bake for 30 minutes ….

To Serve:

Preheat your broiler.

Sift powdered sugar over the top of the tart and put it under the broiler… DON'T LEAVE!!!! This only takes seconds.. as soon as it turns light brown, take it out.

You can also skip the broiler part and just sift the powdered sugar over the top and serve…

Optional on the side
Crème Fraiche sauce:
1 cup of Crème Fraiche ( 1 /2 cup sour cream mixed with 1 /2 cream)
1 1 /2  to 2 tablespoons of sugar
1 / 2 teaspoon of vanilla

 As always this is best when eaten off the top of the stove out of the pan within 10 minutes out of the oven while you are standing up.. a nap should follow…. Pass me a fork!


==

How about saving a kid's life!!

When you give Platelets it's like giving St Jude $700 - $1000. If we don't give them, they have to buy them.

Giving Platelets is like giving blood, it just takes longer (1 1/2 hours) and you get all of your blood back (so you can do it every week if you want). I know it's a long trip to go all the way down to St Jude, but you may be saving a kid's life. plus you get to watch a movie while you're there. Call Kim at 901.595.2024 and she'll set up an appointment and treat you like family. Just tell her you're from Hope.

Directions: From Poplar, turn north on Third Street, then right on Lauderdale/Jackson Ave (first right after you go under the expressway). Enter through the north guard gate (you'll see the Danny Thomas Pavilion. Gold top).

Tell the guard at the gate that you are here to donate blood. The guard will instruct you where to park. You will then enter the hospital by the red side door closest to the blood donor parking lot. The Blood Donor Center is in the southwest corner of the hospital on the ground floor.

Appointment times are generally available Monday through Friday from 8:00am to 4:00pm. Except on Tuesdays, they start at 9:15am.


See you this weekend. Bring a friend. It's going to be great!!!

Mack

Posted by Mack Oates at 10:27 AM