Wednesday, April 17, 2013

Meyer Lemon and Lavender Tartlettes

This post is all about Spring and renewal, or how you  can take something you've made before and make something new. Read on...

Nothing like Spring to bring out the flower elements in baking. Flowers are popping up everywhere, especially in desserts. I recently made a batch of lavender shortbread and thought the dough would make an excellent tart crust. Paired with a Meyer lemon curd what better garnish than a perfect little candied violet

The violets start to make their appearance all over the back yard this time of year. A little egg white and sugar will keep them preserved for a week in an air tight container. And yes, they are edible assuming you do not use pesticides, herbicides or any other kind of cides on you grass.

Meyer lemon curd is a bit less tart than regular lemon curd making these super sweet, on a couple of levels, also twee, precious and squeal inducingly darling.

lavender tartlette dough

14 cup white sugar
1/2 cup butter, room temperature
1/2 teaspoon vanilla extract
1 cup unbleached all purpose flour 
1/4 cup cornstarch
2 teaspoons culinary lavender flowers, finely ground

Preheat oven to 350 degrees. Cream butter and sugar; add vanilla extract. Combine flour, cornstarch and ground lavender, add to butter mixture and beat on medium speed until dough forms.

Divide dough into equal portions. Press dough into tartlette molds, trim any excess around the edges and prick the bottoms with a fork. Place another mold on top to keep the dough from puffing up in the oven. 

Bake for 15 minutes or until edges are golden. Cool, remove tops and gently unmold by nudging a knife between the crust and the bottom mold. Makes roughly 12 two inch tartlettes.

Meyer lemon curd

juice and rind of 2 Meyer lemons
5 egg yolks
1/2 cup sugar
2 teaspoons butter

Whisk together everything, except the butter, in a medium heat-proof bowl and place on top of a pot of simmering water.  Whisk occasionally until mixture thickens. Turn off the heat, stir in butter and carefully remove from pot (watch out for the steam). Cover and cool before using.

To assembly, fill tartlettes with curd and top with candied violets. Will keep 1 day in the fridge, but best to keep the violets off until ready to serve as they do not hold up in the cooler.








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1 comment:

  1. These are the cat's pyjamas! Kudos on the creative inclusions and cheers for sharing, twee (or is that "SQUEE"!) or not ;)

    ReplyDelete