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Tart Baking with Lauren

April 11, 2012 By Rhoda 11 Comments

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My beautiful and sweet niece, Lauren, was home a few weeks ago and she was in the baking mood.Ā  I’m so proud of her for cultivating her domestic skills so well and she has gotten into making these beautiful tarts.Ā  She was going to a book club meeting while she was home and so she whipped up a batch of these magazine worthy tarts.Ā  They were equally delicious too.Ā  We all got to sample them.

Lauren

She enjoys making them so much she bought a Williams Sonoma tart baking set, which consists of the tart pan, crust shaper and cookie cutter.

tart tools from Williams Sonoma

Here’s the little gadgets that come with the tart pan.

rolling tart dough

Rolling out the dough

rolling dough

Cutting out with the cutter for the tart shape

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Add into the tart pan and then she smooshes the dough with that handy little gadget.

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She pricks it with a fork to make sure it doesn’t puff up while baking.

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And there they are out of the oven.

ingredients for tarts

She’s got all the ingredients ready to go.

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Including some yummy raspberries.

filling

Lemon tart filling.

lemon zest

Lemon zest

mix lime zest

Lemon and lime zest

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Filling the tarts with raspberry jam

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Adding more filling on top and these are ready to bake.

almond raspberry tarts

They come out like this and she added almonds to the top, as well as 3 fresh raspberries.

fill tarts

Filling the lemon tarts

adding layer

Adding the lemon-lime zest with a baggie

adding whipped cream

Then adding whipped cream on top, they are ready to eat.

raspberry and lemon tarts

Don’t they look delicious?Ā  They were so good!Ā  I think the presentation on these is really wonderful.

She took the Almond Raspberry tart recipe from The Galley Gourmet and modified it for her tart pan.

Here’s the recipe for the Lemon Lime Cream Tarts:

Lemon Lime Cream Tarts

For the crust, you can buy a Pillsbury pie crust or make one from scratch. Lauren used Julia Child’s sugar crust recipe:

1 1/3 cups flour

3 to 7 TBLS. sugar (she used 5)

1/3 TSP baking powder

5 TBLS chilled butter and 2 TBS chilled vegetable shortening

1 egg beaten with 1 TSP water

1/2 TSP vanilla extract

Place the flour, sugar, butter, vegetable shortening, and baking powder in the mixing bowl.Ā  Rub the fat and dry ingredients together rapidly with the tips of your fingers until the butter and shortening are broken into bits the size of small oatmeal flakes.Ā  Blend in the egg and vanilla, and knead the dough rapidly into a ball.Ā  Place on a pastry board and with the heel of your hand, not the palm, rapidly press the pastry by two spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches.Ā  The dough will be pretty sticky.Ā  Form again into a ball, wrap in wax paper, and chill for several hours until firm.Ā  After chilled, press the dough into your tart pan or mini tart pan.Ā  If you’re using a big tart pan, line it with parchment paper and put dry beans in it to hold the dough in place.Ā  Bake the crust in the middle level of your oven at 375 for 5 to 6 minutes until the dough is set.Ā  Then remove the beans and parchment paper, prick the bottom of the pastry with a fork in several places, and bake for 8 to 10 minutes more.Ā  The shell is done when it has shrunk slightly from the mold and begins to brown very lightly.Ā  Immediately remove the mold from the shell and slip the shell onto a rack.Ā  It will become crusty as it cools.

 

Filling:Ā  (she doubled the filling)

1 (3 oz.) package cream cheese, softened

2 TBLS powdered sugar

2 TBLS whipped cream

1 TSP grated lime peel

1/4 cup lemon curd

 

Garnish:

Whipped cream

Strips of lime peel

  1. If you use Pillsbury crust; heat oven to 450.Ā  Cut four 4-inch rounds from crust.Ā  Press each crust into 4 inch tart pan.Ā  Prick bottom with fork.Ā  Bake at 450 for 5 to 9 minutes or until golden brown.Ā  Cool 15 minutes or until completely cooled.
  2. Meanwhile, in small bowl, combine cream cheese, powdered sugar and shipping cream.Ā  Beat until smooth.Ā  Divide evenly into cooled tart shells.
  3. In small bowl, stir grated lime peel into lemon curd until smooth.Ā  Spoon evenly on top of cream cheese mixture in shells to within 1/4 inch of edges.Ā  Garnish with whipped cream and lime peel strips.

 

We all got a little snuggle time in with this little girl while she was home too.Ā  Stickers is part of the family now and we love her.Ā  She is the cuddliest little thing you’ve ever seen.Ā  She loves to cuddle in a lap and snooze.

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The winner of the Initials Inc. giveaway has been posted here and the winner emailed!

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Filed Under: Recipes and Cooking 11 Comments

Reader Interactions

Comments

  1. [email protected] says

    April 11, 2012 at 6:33 am

    The tarts look delicious! I love little bite size desserts for sharing. Lauren is beautiful, love her new hair cut!

    Reply
  2. Susan @ Afford Your Passions says

    April 11, 2012 at 7:30 am

    Those tarts look lovely – I might have to get one of those kits from Williams Sonoma!

    Stickers is adorable – I love her collar and bell šŸ™‚

    Reply
  3. lee says

    April 11, 2012 at 7:32 am

    Gosh these look delicious, its 11.20pm in New Zealand and I am still blog hopping my way around the internet. After seeing these yummy images I am decidedly hungry but should really be heading off to bed.

    Love Stickers too, she looks very sweet with her little bell (well not exactly “little” bell ☺)

    Lee

    Reply
  4. Nana Diana says

    April 11, 2012 at 7:32 am

    Those tarts look absolutely beautiful. Almost too pretty to eat. I am copying down the recipe for the lemon/lime tarts. I have a large tart pan and think I will adapt it for that. Thanks so much for all the work to put this presentation together- it was worth the effort. Blessings-Diana

    Reply
  5. [email protected] says

    April 11, 2012 at 8:08 am

    The tarts look great. I want to go to William Sonoma now and buy the set to make some. Thank you for sharing the recipes..

    Reply
  6. Mary says

    April 11, 2012 at 8:21 am

    Great family time baking together. I have to order this from Williams sonoma too….
    The tarts look scrumptious!

    Reply
  7. [email protected] says

    April 11, 2012 at 10:33 am

    Wow! She makes it look so easy! I agree, they make a great presentation.

    Reply
  8. Amanda - Small Home Big Start says

    April 11, 2012 at 11:12 am

    I always love Lauren’s guest appearances and this is a great one! Sweet and perfect tarts. I wish I could make mine look as good (maybe a trip to Williams-Sonoma is in my future!)

    Adorable porch too! Looks like she’s really enjoying that sunbeam šŸ™‚

    Reply
  9. Becky in SC says

    April 11, 2012 at 2:23 pm

    I love your sweet family.

    WOW! Now that’s a doggie bell! Y’all won’t ever lose her! šŸ˜€

    Reply
  10. Maria @ All Things Luxurious says

    April 11, 2012 at 10:09 pm

    Those tarts look delicious, and they are decorated so beautifully! šŸ™‚ Maybe Lauren should have her own bakery!

    Reply
  11. Erika says

    April 13, 2012 at 4:24 am

    Yummylicious! they both look great. Love the hair Lauren and I thought cats wear the jingle bells on the collers, but stickers is adorable, and shhhh dont tell him what I said about the bells. šŸ™‚

    Reply

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Thanks for stopping by! I’m Rhoda, from Atlanta, GA and I love decorating and DIY projects. Decorating a home doesn’t have to cost a fortune and I’ve spent years thrifting at antiques markets and yard sales, finding those treasures that make a home unique. I’m here to inspire and encourage other women to find their own inner creativity. Won’t you join me?

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