Thursday, August 28, 2008
Remembering Tasha Tudor, Part III
By Tasha Tudor, 1991
Tasha was known for her home cooking and in fact, she created a cookbook called The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage. I don't own it, but I am sure you wouldn't be disappointed in owning it. Tonight for dessert, in honor of Tasha, I made Lemon Tartlets from her receipts (recipes) taken from the Tasha Tudor Family website. I didn't have the convenience of buying lemon curd for this recipe, so I made my own from scratch. I'll share it with you.
1 c. sugar
2 t. cornstarch
1/2 c. fresh lemon juice
2 large eggs
2 large egg yolks
4 T. butter
In a stainless steel pot, mix sugar and cornstarch together. Next, whisk fresh lemon juice and eggs and egg yolks together. Turn on the heat to medium-low and begin to cook the mixture, whisking constantly. Add butter in pats. Continue whisking until the lemon curd thickens. Remove from heat and cool completely. You may refrigerate lemon curd for about 2 weeks.
1 jar of good quality lemon curd (or homemade)
1/2 c. powdered sugar
2 sticks (one cup) of butter, softened
1 t. vanilla
2 c. flour
1/2 c. ground almonds
pinch of salt
Cream sugar and butter until smooth. Add vanilla and beat well. Mix in flour, salt, and almonds to form a soft dough. Chill dough. Preheat oven to 325 degrees. Form dough into small balls and press into tartlet/mini muffin tins. Bake 20-25 minutes or until golden brown. Spoon lemon curd into cooled tartlet. You may garnish with edible flowers like violets or pansies for a beautiful tea presentation. (I added a little whipped cream to mine. ~J)
This recipe made 10 tartlets in a regular sized muffin tin.
Here's to you Tasha! Happy Birthday!