This week we’re doing the lemon curd & jam tarts we practiced. Soph made lemon curd:
Then Soph made raspberry jam, with raspberries from the garden.
And I made patê sucrée.
And of course we made sure nobody would be killed by our jam, bravely tasting ourselves on toasted sourdough.
Rolling out the pastry wasn’t too bad, despite all the extra sugar making it sticky. We made sure to spray and flour the pans to make sure they came out.
Cooking three trays at once, with two different fillings was tricksy. The lemon curd ones seem to take much longer, and we ended up with times between 18 and 24 minutes, and even then some of the lemon curd ones were flimsy and they ended up going back in the oven after cooling. To be honest it might warrant blind baking for lemon curd in the future — which might be considered too much effort just for some tarts!
After all the faffing they do look great!
Plus we’re doing the old reliable blondies!
I accidentally poured out plain flour, and had mixed in the ground almonds & salt before I realised… so I added 1/2 tsp baking powder to make up for it.
This gets a much easier 50 minutes in the oven at 160C fan before checking with a toothpick, which wants to come out mostly dry.