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All-Girls Picnic

Liz:Today I’d like to invite you to an all-girls picnic with delicious lemon tart and lime lemonade! What a fun way to celebrate summer! We were on vacation in Bavaria, where I get to see my cousin and my daughter loves spending time with her cousin, whom she adores. Nothing like having an older girl to worship! Both kids helped me with the baking in the kitchen, and while the tart was in the oven, we sat down together and painted flower name-cards with watercolors.

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The girls had it all planned out. It was such fun to see how everyone was enjoying the idea of having cake and lemonade outside, and how we all worked together to make it a nice event. Somehow the feeling of having a picnic under a shady tree and eating cake is different than sitting down at a table.LemonTarte-Liz1

 

LemonTarte-Liz6-BIt was hot the day we planned the picnic, and we stayed indoors most of the day to avoid the heat. But the kids wanted to decorate, so they set out to find some pretty flowers in the meadow in front of our house. When the sun was slowly setting behind the Bavarian mountains, we spread out a tablecloth we repurposed because we didn’t have a blanket. But it did the trick wonderfully. LemonTarte-Liz9 LemonTarte-Liz10

A female family reunion – my five-year-old daughter thought it was perfectly splendid and thinks we should have picnics like this now every day! Who needs boys if you have sweets to eat and female friendship instead?

Lemon Tart
For the pastry:
1½ cups flour
½ cup sugar
Pinch of salt
½ cup chilled butter, chopped
2 egg yolks
1 tablespoon iced water

For the filling:
1/2 cup freshly squeezed lemon juice
1 cup creme fraiche
4 eggs
1/2 cup sugar

Powdered sugar for dusting

Combine flour, sugar and salt in a bowl. Add the butter, egg yolks and iced water and quickly knead the dough with your hands until it comes together and forms a ball. Wrap in plastic and refrigerate for 1 hour. Preheat the oven to 350 F. Grease a tart tin with butter. Roll out the pastry on a surface dusted with flour and lift it into the tin. Press down lightly and trim the edges. Line the dough with baking paper. Fill the tin with baking weights (or dried peas or chickpeas) and blind-bake for 15 minutes.

In the meantime place the lemon juice, creme fraiche, eggs and sugar in a bowl and whisk until everything is combined. Take out the baking tin, remove the baking weights and pour the lemon filling into the tin. Reduce the heat to 300 degrees Fahrenheit and place in the oven. Bake for 30-35 minutes. Cool before dusting with powdered sugar and serve.

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