Posted on Friday, 28th May 2010 by Grace Massa Langlois
What a week, I am so happy it’s coming to an end. I’ve had a difficult week, I needed something to get my mind off the elephant in the room, I decided to get myself back in the kitchen doing something I love, baking. It’s not something I was very confident in doing up until the last few years, even dreaded it at one point. Growing up dessert was not something enjoyed everyday after a meal, in fact it was very rare to have dessert, it’s probably the reason why I found this area in the kitchen so difficult.
The one thing I’ve always struggled with is making pastry and I believe it is an essential technique in not only making desserts but also in savoury dishes. I am determined to make great pastry and I am forcing myself to perfect the technique, no more purchased pastry dough for me. In fact, my sister mentioned the other day that she was making turnovers and she’d purchased pie dough at the grocery store, I was all over her, explaining how easy it was to make it at home with only a few ingredients we always have on hand and most importantly the taste of homemade pastry far exceeded any brand you could pick up at the grocery store. I couldn’t believe the words were coming out of my mouth, the one who’s kitchen was covered in wall to wall flour when I attempted to make pie dough for Memere’s famous meat pies.
It’s taken a bit of time but I am finally starting to become a little more comfortable with pastry. Desserts that I once wouldn’t even consider making I am finally attempting. I’ve been reading and researching trends in desserts for 2010 and one of the top trends is mini desserts, two or three varieties plated on one dish. When I spotted this recipe for Lemon Tassies (Mini Lemon Tarts) I thought it would be a great beginning for a trio of desserts, something tart with a sweeter pastry, plus they looked so cute.
It was such an easy pastry to make, I was a bit surprised at the amount of sugar the recipe called for but was pleasantly surprised. The pastry was light, flaky and delicious and it had just the right amount of sweetness to balance off the tartness of the lemon filling. The filling was so creamy and tangy.
Liana and Matt both dislike citrus desserts, neither would even try one. What a shame, not, more for me!
Lemon Tassies {Mini Lemon Tarts}
(from Better Homes & Gardens – Ultimate Desserts)
Makes 36 tassies
For Tassies:
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons finely shredded lemon peel
- 1/2 cup butter
- 1 egg yolk, lightly beaten
- 2 tablespoons cold water
For Lemon Filling:
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons finely shredded lemon peel
- 1/2 cup lemon juice
- 1/4 cup water
- 2 tablespoons butter
- 3 egg yolks, lightly beaten
- Lemon peel strips (optional)
- In a medium bowl stir together flour, the 1/3 cup sugar, and 2 teaspoons lemon peel. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. In a small bowl combine the 1 egg yolk and the 2 tablespoons cold water. Gradually stir egg yolk mixture into the flour mixture. Gently knead to form a ball. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle.
- Preheat oven to 375° F. For filling, in a medium saucepan stir together the 2/3 cup sugar and cornstarch. Stir in 2 teaspoons lemon peel, lemon juice, the 1/4 cup water, and the 2 tablespoons butter. Cook and stir over medium heat until thickened and bubbly.
- Gradually stir about half of the hot lemon mixture into the 3 egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil over medium heat; reduce heat. Cook and stir for 2 minutes. Remove saucepan from heat and strain the lemon mixture through a fine sieve into a small bowl. Cover surface with plastic wrap; chill until needed.
- Divide dough into 36 pieces. Press evenly onto bottoms and up sides of thirty-six 1 3/4-inch muffin cups. Bake about 10 minutes or until pastry is golden, rotating pan half-way through. Cool in muffin cups on wire racks for 10 minutes. Remove tassies from the cups.
- Spoon 1 rounded teaspoon of filling into each tassie. Cover and chill for 1 to 2 hours before serving. If desired, garnish with lemon peel strips.
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Tags: after school treat, afternoon tea, dessert, desserts, desserts for entertaining, entertaining, food, food photography, food photos, fruit, individual dessert, individual desserts, lemon, lemon filling, lemon tassies, mini dessert, mini tarts, pastry, sweet pastry, tarts, tassies
Posted in Baking & Pastry, Baking Mise en Place, Basics, Crostate, Custards, Creams & Mousses, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Pasticcini, Pastries, Pastry Doughs & Batter, Piccola Pasticceria, Pies & Tarts, Recipes, Ricette di Base
Comments (25)
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May 28th, 2010 at 12:58 pm
[...] is entertaining friends this evening and since he’s not too crazy about citrus treats (I made Lemon Tassies yesterday) I thought I would make a little something different for him and his friends. When I was [...]
May 29th, 2010 at 7:50 pm
What charming and delicious little lemon tassies.
May 31st, 2010 at 10:26 am
These look incredible – I love anything with lemon – can’t wait to try these.
May 31st, 2010 at 10:40 am
Trust me, you are going to love these, very hard to resist!
May 31st, 2010 at 10:41 am
Good idea to make citrus desserts from time to time – more for you! These look beautiful!
May 31st, 2010 at 10:46 am
Thanks Marly, I have eaten far too many.
January 19th, 2011 at 10:29 am
I love lemon treats. I have to try these~!
January 19th, 2011 at 12:05 pm
They’re so beautiful, I would hesitate to eat one…but I would anyway! Yum.
January 19th, 2011 at 7:47 pm
I just made some lemon bars with rosemary shortbread from Meyer lemons sent to me from a friend; I have more and now I have another recipe. Love Lemon!
January 19th, 2011 at 8:03 pm
What gorgeous citrus wonders!!! Just lovely…and I’m sure very tasty
January 19th, 2011 at 8:11 pm
The color is lovely. Cute little bites
January 19th, 2011 at 9:00 pm
I love citrus too and would have gladly shared these with you. Just a few more days until the weekend and I can’t wait either, here’s hoping they go fast!
January 19th, 2011 at 9:06 pm
Sounds delicious Barbara, I haven’t made lemon bars in ages, will have to come for a visit and take a look at your recipe sounds amazing with the rosemary shortbread.
January 19th, 2011 at 9:09 pm
These look fabulous and I love lemon desserts!
January 19th, 2011 at 9:46 pm
These sound delicious! I love lemon desserts because they’re so light and bright tasting. It’s almost as if Spring’s here and Winter’s gone.
January 19th, 2011 at 10:12 pm
The lemon peel is so pretty!
January 19th, 2011 at 11:12 pm
What pretty little treats. Pie and tart crusts continue to be the monkey on my back and I really need to take the bull by the horns like you did.
January 19th, 2011 at 11:59 pm
Every time I visit your blog my eyes pop out..those photos are like from magazine cover!!! And wonderful recipe!
January 20th, 2011 at 11:52 am
I love pecan tassies and lemon desserts, so this recipe really caught my eye! I’ve got a bunch of lemons in the kitchen just waiting to be made into these little treats, thanks for the recipe:)
January 20th, 2011 at 2:16 pm
These are too cute! Lemon is sometimes to strong for me, but when it’s bite sized like this I can totally handle it. Yum!!
April 29th, 2011 at 11:14 pm
These are Fantastic…Jan is the Lemon Princess…Love anything Lemon….Great Photos..Thankyou for sharing…Jan
June 24th, 2011 at 3:09 pm
can the lemon tassies be made a day ahead?
June 24th, 2011 at 9:49 pm
Yes they can Pina.
May 17th, 2012 at 2:51 pm
[...] Olive Oil, Lemon and Sea Salt Sundaes from the Kitchn Lemon Mascarpone Cheesecake from TasteFood Lemon Tassies from My Sweet Life Lemon Blueberry Poundcake from TasteFood Lemon Almond Polenta Cake from A Food [...]
May 17th, 2012 at 4:12 pm
If these are as good as pecan tassies, I’m so in. I love anything with pastry, any little tart, and these look wonderful. I think you are successfully moving into pastry making.