Easter Sunday I had four limes on my counter and some eggs in the refrigerator so I decided to make a lime curd. Task accomplished I recalled the bunch of mini pate brisee shells in the freezer left over from a party in December, so I decided to walk to the corner store and find a bit of fruit for a tartlet.
I chose a blood orange and gave the final tartlet a touch of fleur de sel and I think the result looks lovely, almost a hint of lizard skin in the blistered texture of the citrus segments. Looks though I quickly discovered don't tell the whole story. When I picked up the tartlet and popped it in my mouth the pastry was already crumbling from the moisture in the lime curd. It tasted great, but it was also clear that the whole thing had a real shelf life of about thirteen minutes. In the past I've always used a pate sucree or sablee for fruit tartlets, and now I've learned my lesson I will continue to do so for the future too.
No comments:
Post a Comment