More trees are changing colour. The fields of beans are drying out, as are the fields of corn. Today I saw squash and pie pumpkins in the shops. We went from crazy hot weather, to its fall for sure. Last night it dropped to 5°C. Poor Dion slept draped over whoever he could find to give him some warmth. It's definitely autumn! With the cooler weather upon us it gives me ample opportunity to bake!
I made the following recipe for Common Lemon Tartlets as found in Eliza Acton's Modern Cookery for Private Families, 1859.
It was a very pretty tart. Because my chooks have been free ranging all summer, their egg yolks are very dark yellow which helped with the colour.
A patty pan tin is a small, individual pie tin about 3-4 inches diameter. They are often in fancy shapes, fluted, hearts, shells, etc.
Fluted small pie tins with removable bottoms worked really nicely for this. I'd recommend pre-baking the pastry for a few minutes because the pie crust didn't quite fully bake before the filling was done. Prick the pastry a lot with a fork for steam to escape and to help the pastry stay flat. Pie weights, beans or rice might work too. I made some in tart shells, in a muffin pans. They weren't as pretty but worked just fine.
350°F is a moderate oven temperature.
This was easy to make. It's very pretty. With the eggs and butter, making a rich base, with the sugar and lemon juice, you get sort of lemon flavoured omelette. The butter softens the lemon flavour. I wasn't a huge fan of lemon flavoured eggs, although it was pleasant enough. I'd used the little patty pans for other pies though as it's a fairly impressive presentation.
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