Orange Tartlets

                                    

Tartlets are a smaller version of tart's i like tartlets better then tart,the size is not only cute but
a lovely classic dessert that is easy to make for a dinner guest's.
This  tartlet's has been adapted from lemon curd i whated to go a different way i love lemon but i also love orange so i made this curd useing,orange juice and zest with great success.

The tart crust was adapted form america's test kitchen cookbook,this crust has an sweeter,crisper,and less flaky than a pie crust it texture is more to a cookie dough.

                                                        Orange Curd
                                                 1/3 cup strained, fresh orange juice
                                                           2 tsp fresh orange zest
                                                          5 tbsp sugar or 4 tbsp
                                                  1 large egg, room temperature
                                                      1/2 tsp vanilla extract


In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.
Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and store in the fridge.
Makes about 2/3 cup. Recipe can be doubled.

                                                          Classic Tart Dough
                                       (from the america's test kitchen)
                                                   1 large egg yolk
                                                               1 tablespoon heavy cream
                                                              1/2 teaspoon vanilla extract
                                                                 6  1/4 ounces AP flour
                                                            2  2/3 ounces confectioner's sugar
                                                                 1/4 teaspoon table salt
                                  8 tablespoon (1 stick) unsalted butter,cut into 1/4-inch pieces and chilled

1.whisk the egg yolk,cream,and vanilla together in a small bowl.Process the flour,sugar,and salt together in a food processor until combined.Scatter the butter pieces over the top and pulse until the mixture resembles coarse cornmeal,about 15 pulses.
2.With the machine running,add the egg mixture through the feed tube and continue to process until the dough just comes together around the processor blade, about 12 seconds.
3.Turn the dough onto a sheet of plastic wrap and flatten into a 6-inch disk.Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.Before rolling the dough out,let it sit on the counter to soften slightly,about 10 minutes.

                      How to make Lemon Sugar                               

Tastiest things you can ever have in your kitchen is LEMON SUGAR

the sweetness of sugar with the zesty flavor of lemon is the best thing you can ever tast it good in porridge, in hot drink's also and  french toast.

It can also been substituted for plain sugar in baked goods

to make it, all you need is to zest a lemon or lemon's and a container of sugar<i use glass jar's>

after zesty your lemon add zest to your container of sugar then give it a quick shake of the container will break up any clumps of zest and sugar that formed 

                Light  Double Lemon Curd

Curd's are one my favoriter's thing's of all time second to chocolate,curd is yummy
 the lovely combination of a thick and custardy, silky smooth  and a bright, zesty flavor.
make me and other  citrus lover's very happy that is the upside of  curd.

The downside of it is the rich consistency of lemon and other curd's come from the fat,that why
i needed a recipe for a lighter and  healther curd i find it on bakingbites.com it a low fat lemon curd
by Alice Medrich from her book  Chocolate and the Art of Low Fat Desserts  at first i did not believe
it so as i try anything once befor i say i don't like something i try it and i been addicted ever since it
has a better and more lemonly favoriter did anyother curd i have ever had it's easy to make as long as you have  fresh lemons around and can be easy  doubled i  doubled mine so  here it is.


                                                  light Doubled Lemon Curd
                                               4 tsp lemon zest has to be fresh
                                                2   large egg's room temperature
                                                        1 tsp vanilla extract
                                                    10 TBSP  sugar 4  1/8 oz
                                             2/3 cup cup strained, fresh lemon juice

I haved 2 cup's of lemon juice so i did this 3 time's and get 4 jar's of lemonly curd goodness


In a  sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.
Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and store in the fridge.

                                   Lemon Blondies

Blondies are the best and simply treat you can bake it only take a faw ingredient to
make if you don't no what blondies are here a little history about them.

Blondies are a  bar like cookie that  should be suitably moist and chewy. They’re the answer for the person who really like the texture of a brownie, but wants a different taste, or has allergie to choclate or other, blondies are incredibly easy to make, and work well with a number of additions.



                                                                Lemon Blondies
                                                   2 Sticks Butter = 15 TBSP or 8 oz
                                                             2 cup's  lemon sugar
                                                                      1 tsp salt
                                                                    2 large egg's
                                                             1 tsp vanilla extract
                                                                 2 cup's AP flour

Preheat oven to 350F also as everyoven is not like my oven the blondies may cook faster or slower .
Line a 8x8-inch baking pan with aluminum foil or parchment paper.In a larger bowl,cream the butter and sugar until it's light.Beat in the egg's,salt and vanilla until it is well combined add in the flour and stir until you see that no streaks of the flour remain.
Pour the dough warning this dough will be thick into your prepared baking pan and then smooth it into an even layer.
Bake for 30 minutes or longer,until the bars are set and the edges are just browned.Let it cool in the pan befor slicein.

                                    Nordic Ware 

Hello everyone this is my very first post these of you who know of the nordic ware company that was founded in 1946 as the one that creation and made the world famous  bundt pan only and think that all they make you have not been on there website take a look at this.

What to know how i find this i was looking for a bundt cake pan my mom had one i was looking and looking but cloud not find it so think in it lost, i get online and type bundt pan to cut to the chase i find nordic ware company,you know how you looking for one thing then end up look in at something  elsewhere, that me i find this get it oh funny thing is two days later i find the bundt pan in the car backseat anyway this pan that you are see is call a petit fours baking pan IT SO CUTE i had to have it.

It good for make little cake's for tea party's  and cookies as well if you love cute little bite size yummy like me you look into buy in this pan because you love it, made from cast aluminum for ever baking has a nonstick coated for easy cleanup and release and 2-cup (.47-liter)capacity.