I have the day off today. Yay!
That really never happens in my world. Like, really never.
When I’m not at work I’m baking from home to sell to a little cafe, or I’m baking for the blog, or I’m shooting and editing photos, or I’m running errands, or I’m seeing friends, or hanging out with my gorgeous man, or doing one of another million things.
So today I was off work, but I was meant to be baking macarons. I make them at home and sell them (along with a few other little treats) to a cafe/champagne bar.
But I was very easily convinced, by said gorgeous man, to just take the day off and chill. Out.
So that’s what I’m doing.
I was up early (but that’s a given in baking life) and had a very long, lazy breakfast at my new favourite spot – Candied Bakery. They make these amazing Nutella croissants (which were breakfast this morning! Yum!), and they only have the best almond croissants and coffee, like, ever. I was pretty much in heaven.
And then I chilled. I replied to all your comments. I watched Ellen. I rugged up, because it’s freezing out. I wore my new pyjamas. I sat on my bum. I walked my dog. I caught up on all my way-behind-schedule blog reading. And later tonight, I’ll hang out with my boyfriend.
So today was lazy. It involved no work. No baking. No photo editing. No errands. No appointments. No meetings. No commitments. No nothing.
And I loved it.
So as I was supposed to be baking from home for the cafe today, I’m sharing a recipe for one of the treats I make them – these little lemon tarts!
The pastry is ridiculously flaky, buttery and crisp, and the filling just screams of lemons. These are the stuff that dreams are made of. You hear me? Dreams.
Now please excuse me while I go back to being lazy!
PS. The last couple of photos were taken by a girlfriend of mine who’s studying photography. She also styled this shoot, and so beautifully! Thanks Olivia!
- For the tart pastry:
- 180g unsalted butter (6 oz)
- 6 tbsp water
- 2 tbsp vegetable oil
- 2 tbsp sugar
- Pinch of salt
- 2 cups flour (300g, 10 oz)
- For the lemon filling:
- ¼ cup plain flour (35g, 1¼ oz)
- 1 cup sugar (220g, ½ pound)
- ½ cup lemon juice (125ml, 4 oz, about 3 lemons)
- zest from 1 lemon, grated
- 3 eggs
- 1 egg yolk
- pinch of salt
- To make the tart pastry, preheat the oven to 200 C (400 F) and get out two mini muffin pans.
- Place the butter, water, oil, sugar and salt in an overproof bowl.
- Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
- Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.
- Put a teaspoon of dough into one mini muffin hole, and press it into the base and up the sides using your fingers. Repeat until all the dough has been used.
- Prick the dough with a fork once or twice.
- Bake for 8 - 12 minutes, until the pastry is golden brown all over.
- Remove from the oven and allow to cool slightly.
- To make the tart filling, reduce the oven to 150 C (300 F).
- Combine the flour and sugar in a medium mixing bowl. Add the lemon juice and zest and mix to dissolve the sugar.
- In a separate bowl, whisk the eggs and the egg yolk with salt.
- Add the eggs into the lemon and sugar mixture and whisk until well combined.
- Put the mini muffin tins back in the oven, pull the oven rack out of the oven slightly and pour the filling into each pastry case while it is still in the oven.
- Shut the oven door and bake for 5 – 10 minutes, until the centers are just set.
- Makes 36 mini lemon tarts. Recipe can be halved.
- Happy baking!
Pastry adapted from David Lebovitz.
Filling adapted from this recipe by Tartine.