![]() I think this may have been a result of me stretching the dough a little to fit the pan? I was worried it would be too thin if I rolled it out too big but I’ll definitely roll it bigger next time so I don’t stretch the dough. ![]() First, the tart shrinked a bit in the pan, which meant that the top of the edges of the tart were a little uneven and not as crisp and level as your tart. The tart tasted amazing and had a great colour, but I had a few questions. Hi! I recently made this sweet tart crust following your lemon tart recipe. Perhaps if I had added a little bit more butter to balance with the additional ground almonds, the dough would had been perfect ? Thank you so much Shiran for a lovely, lovely recipe! Turned out great too! However, a bit too crumbly on the sides and tart breaks easily, possibly because of the additional ground almonds, but tasted very good. I added a bit of ground almonds, about 25 gym. I made your cookie tart crust the day before I made the curd filling. The curd was sooooo delicious even on its own.! Took a few spoonfuls onto a bowl after whisking with butter and was enjoying every mouthful and licking it from the spoon! Texture was amazing. I made your lemon curd according to your exact recipe and added one small egg yolk as I like it creamy and it turned out excellent. Though they are good too however a bit too light and can be runny while left outside or while eating it, especially when you stayed in a hot country in South East Asia, where weather is hot and humid. I was looking for the ultimate lemon tart as those recipes I had tried had included heavy cream to be whisked to be added into filling. Hi Shiran, I am so glad I stumbled into your beautiful site. I’m thinking pastry beginners like me might want to avoid using icing sugar for this tart crust & go for the granulated sugar instead. I haven’t finished making it yet (the tart crust is in the freezer chilling and the lemon curd is on the bench cooling to room temperature) Making the curd was easy peasy but I did have a hard time getting the crust dough into the bottomless tart flan with a rolling pin the way you suggested (I’ve never made anything in a tart flan before and I’m no pastry chef) the butter in the dough was melting everywhere and I had to keep putting it back in the fridge for an hour at a time so I could start over ( rolling the dough) I did this 3 times and wound up pressing the dough into the flan with my fingers. If you do want to perfect your apple pie skills, we have an article for that, plus even more apple pie recipes for you to try next.Spent ages searching for a lemon tart recipe and finally decided to try this one as your method seems less complicated than many of the other recipes I looked at and doesn’t use custard powder. It has all of your favorite flavors of apple pie, but is way easier to make-no need to flute or fuss around with the look of the pie crust. The filling options are almost endless for crostatas, but during the fall season you should look no further than this apple crostata. Crostata is Italian, and galette is French, but they are both a rustic, free-form desserts with crust folded up around a filling. You may be wondering: how is this different from a galette? The answer: crostatas and galettes are basically the same thing. No two crostatas look the same, and that’s part of their charm. The pastry is folded about an inch over the sides, brushed with an egg wash or water and baked. ![]() The word crostata is Italian and describes a rustic, free-form dessert that typically consists of a layer of buttery dough filled with sweet fruit (and sometimes vegetables-crostatas can be savory, too).
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