Then my lovely partner, looking at me with so much sympathy, said “You gotta make more batter.” He was right. I felt so defeated, I tried to spread what I had piped to see if it would cover things (massive mistake), I yelled, I almost cried. I maybe piped two or three lines across the tart and was out of batter. I filled my little tool, chose which tip to pipe with, and then disaster struck. It is wonderful and I would 10/10 recommend for ease of use and also less waste because you aren’t discarding pastry bags. It is plastic, super easy to fill, and then has a button you press to slowly release whatever is inside. But then things really took a turn.įor Christmas one year, my lovely parents got me this tool that helps you to ice cakes/pipe things instead of using a pastry bag. After adding the jam, I still felt great. You leave about a 1/2inch border on the end when spreading the jam so you can get that effect of the jam being enclosed by the tart after you add the top layer. I chose raspberry because I thought it would compliment the pistachios well. The next step is to add the jam of your choice combined with a bit of lemon juice on top of the tart bottom you just baked. I was so pleased and thought I had evaded any shenanigans for this bake. It came out after 20 minutes and looked beautiful-nicely golden, firm to the touch. I took out what I believed to be half of the mixture and spread it into a thin layer at the bottom of my tart pan and just kept a keen eye while baking to make sure it didn’t burn. The area of those two things are vastly different. Being the sub-par mathematician that I am (stay in school kids), I foolishly thought that instead of using a 9-inch round, I could use a 9-inch square tart pan and be fine. ![]() Here was when the beginning of my downfall began. Finally, you re-add the dry, nutty mixture and create a SUPER thick batter. You then remove the dry mixture and add sugar and butter to the food processor, blend until smooth, and then add an egg, vanilla, and lemon zest. I ended up realizing that I had some unsalted pistachios and some salted, so I just omitted the salt in the mixture. You start off by toasting the pistachios and then combining them with flour, cinnamon, and salt in a food processor. Her photo looked perfect and neat (as per usual), but when I was visualizing how it was going to come together based on the steps, it didn’t seem to make sense. Firstly, it calls for a pastry bag which always sparks some fear for me, and the picture in the book versus how making the dessert is described was confusing to me. This recipe at first can seem a bit daunting. ![]() Aside from this recipe sparking my frugality, I was excited because I had never made, nor heard of, a linzer tart before. I know Claire says you can sub them out for another nut, and I’m glad she does because my lord, they break the bank. ![]() This bake came at a convenient time for those of us baking in order because I had a bunch of pistachios left from the galette last week! I just want to take a quick moment to point out something obvious and that is-pistachios are expensive. The recipe up this week was the Pistachio Linzer Tart. Hello all! And hello to beautiful warm weather, sunshine, and the beginning of patio season in Ontario! This weekend was lovely for so many reasons I was off call, the weather was wonderful, the streets were full of happy people eating at restaurants once more, and I got to make another killer dessert from Dessert Person (apologies for my failure to perform last week). This marks bake number 22 for us! Lauren’s Take ![]() Welcome back everyone, and Happy Sunday! This week’s recipe from the Pies and Tarts chapter of Claire Saffitz’s Dessert Person is the Pistachio Linzer Tart.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |