TWD-Tartest Lemon Tart and Perfection Poundcake

This week's Tuesdays with Dorie recipe, Tartest Lemon Tart, almost didn't happen for me. It was chosen by Babette and you can find the recipe on her blog, Babette Feasts. I had a busy week and made lots of other sweets, so I almost counted this one out. Then at the last minute, I decided to just make 1/3 of the filling and make it without the tart shell. I used the pith and everything of 1/2 lemon. I was blending up the filling and realized I didn't have any eggs. So, I actually just used some refrigerated egg whites that I had on hand and prayed it would work out.
I poured the filling into a ramekin and baked it for about 30 minutes, until the middle was just a tad jiggly. My daughter immediately wanted a bite. And another bite.
I don't know if my lemon was just not too tart or what, but this filling was delicious. One person thought it tasted like it had coconut in it, but turns out it was just the pieces of lemon.
To see the other beautiful tarts this week, check out the TWD Blogroll.
I also made the Perfection Poundcake last week and turned it into Petit Fours for our Mothers Day Party. Perfection Poundcake was the 4th recipe chosen last year when Tuesdays with Dorie started. I made it the day before I needed it, just like Dorie suggested and it turned out great. It had really good flavor.
Cutting out shapes for the Petit Fours was a little tricky, but in the end it worked and that was the main thing that mattered.
2 more great recipes from Dorie!

Perfection Pound Cake

(Source: Dorie Greenspan “Baking: From My Home to Yours” p. 222)

Ingredients:

2 cups all-purpose flour (or 2-1/4 cups cake flour)

1 teaspoon baking powder

1/4 teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup sugar

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

Getting Ready:

Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.

Whisk together the flour, baking powder, and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium.

Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated - don’t overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.

Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.

Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

Storing:Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.

Coming Tomorrow- Kung Pao Veggies