Oct 9, 2011

Baking Blind. A Sunday Of Doing.

There is a lot to be said for a 10 hour sleep.  You wake up with such clarity.  I hadn't even raised my head off the pillow this morning but I already knew that I'd be spending today simply doing and not thinking.  For me, doing means using my hands in the garden and the kitchen as opposed to tapping my fingers on my laptop or iPhone.  Do you ever feel the need to do this?  To just keep things simple, if only for a day?


I reconnected with The She Shed and repotted some plants into the pots of plants I'd managed to kill in the last few weeks.


Then I retreated to the kitchen and baked as I had a cup of tea.  Today's recipe was Julie Goodwin's Lemon Lime Tart from the October 2011 edition of the AWW.  Apparently the tart works out to cost 68 cents per slice as opposed to the cafe price of $6.25.  It's a baking bargain.


I've never made a tart from scratch before and a day of doing seemed like a great day for a new challenge.  The sweet short crust is made with 100g butter,  1 1/2 cups of plain flour, 1/4 cup self raising flour, a pinch of salt, 1/2 cup of icing sugar and also an egg.


Blitz everything except the egg in your food processor until it looks like crumbs.  Then add the egg.


Isn't that magic?  The egg turns the crumbs into a dough ball right there in the food processor bowl.


As luck would have it, I found this guide to blind baking in the Woolworth's magazine.  That's right, I went to Woolworths for the groceries yesterday.  I started off at Coles in search of the infamous Mix It range of clothing but they were nowhere to be found.  That makes 2 Coles I've been to already in Sydney that do not stock the label.  Looks like I will have to live vicariously through the purchases of my blogging buddies.  Show us your buys, ladies!

Not only did I get valuable baking advice at Woolies, but I also got my hands on an elusive packet of Lemon & Whipped Cream Homestyle Creamies - another thing Coles don't stock.  I'm not sure when I'm going to be able to eat them though.  The SSGs are meant to be starting an 8 week fitness and diet overhaul on Monday.  I'll tell you more about how this all came about during the week.  I blame Ryan Gosling in Crazy, Stupid, Love.....


Woolies was also the source for half price Klip It containers.  Made from that fancy toxin free plastic.

After getting it out of your Kitchen Aid, give the dough ball a little knead on your matching Kitchen Aid bamboo chopping board before wrapping in glad wrap and refrigerating.  A completely unsponsored sentence, I promise.

That little wander off into my shopping and lifestyle choices filled in the 15 minutes it took for my short crust to chill in the fridge if nothing else.


I know.  It looks scrappy doesn't it.  Julie wasn't lying when she said to tear pieces of the rolled out crust and to use these to line a greased 23 cm shallow loose bottomed flan tin.  Today marked the debut of my Anolon flan tin - some 8 months since I bought it off Kitchenware Direct.  My kitchen cupboards are full of bargain baking accessories waiting to be used...  I'm a just in case buyer.  Especially when crazy prices are involved.


Fortunately I got to hide the sloppiness with a layer of baking paper and my new baking weights.  People, we were baking blind for the first time here at SSG Manor.  The weights are so calming to look at, aren't they?  I had to resist the urge to roll them around in the tin before I put it into the oven.


Bake the crust at 160C for 10  minutes and then take out the weights.  Bake for a further 20 minutes until golden.

The filling was made by first beating the juice of 2 lemons and 2 limes with 2/3 cup of cream and a cup of castor sugar.  Then 5 lightly beaten eggs were added.  This citrusy custard was then poured into the crust and baked for a further 25 minutes or so, until set.



I'm going to serve mine cold tomorrow but I reckon it would be delicious warm with ice cream.

For the record, the Anolon flan tin did good.  My tart didn't stick and the tin is easy to clean as well.


11 comments:

  1. That tart looks absolutely AMAZING...I agree, would go down a treat with some vanilla bean ice cream...

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  2. I love all your baking posts. Makes my mouth water just looking at the process. oh! and I made the caramel tart without the salt, could not find it =/ BUT still delish =) Found the lemon & cream creamies but rasp & cream is still my favourite by far!

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  3. Mmmm looks delicious:) I'm also starting a healthier life...tomorrow, I think:)

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  4. Wow, the tart looks amazeballs. Very talented :)

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  5. you'll be hooked on baking tarts before too long - promise! Love those fancy blind baking beads. I've been using the same old rice for years....

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  6. Tart looks great. We have a mix store here and the clothes are quite nice but have resisted the urge to buy anything as I signed up for buy nothing new month in October. There is a catalogue and a website by my daughter seems to have hidden it!!! Arrrggghhhh!!!
    I'll get back to you tomorrow when I can find it :)

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  7. That tart looks like lemon heaven!

    We're heading into the cold rainy season so my thoughts are turning towards heavier desserts like anything w/ chocolate!

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  8. The tart was fantastic, if I do say so myself...

    Lis: just as well neither of us can find the Mix website right now...

    SSG xxx

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  9. www.mixapparel.com.au

    also has a list of locations that stock it :)
    bought a dress for my daughter but the xs was too big on her??
    Lis xx

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  10. Happy weekend from Italy! www.romladolcevita.wordpress.com

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