May 27, 2017

From the Bookshelf to the Kitchen: Sugar Cookie Lemon Tarts

I just love when a YA book infused with food comes along. Marissa Meyer's Heartless is a perfect example, and ever since I read it over Christmas break, I've been plotting what recipes to make.

I counted approximately 19 references to various baked goods, although Cath only makes three different recipes on-page during the course of the story. She starts off the book with lemon tarts, so I figured that was a good place to start for my Heartless-inspired recipes.
Goodreads  Read Between the Lynes  Barnes & Noble

I know Cath made full-sized tarts, but I'm still mastering the art of pie/tart crusts, so I decided to do a slight variation.

Sugar Cookie Lemon Tarts

For the crust:
8 T. unsalted butter, softened
1/2 c. granulated sugar
1 egg
1 1/2 c. all-purpose flour
1/4 t. baking powder
pinch of salt
For the filling:
2 eggs
3 egg yolks
1/4 c. whipping cream
juice from 1 large lemon
1/4 c. granulated sugar
For the topping:
2 T. powdered sugar
1/2 c. whipping cream

To make the crust, beat the butter and granulated sugar until light and fluffy in a stand mixer (about three minutes on high). Add the egg and mix on medium until incorporated. Add the flour, baking powder, and salt and mix just until no spots of flour remain. Wrap the dough in parchment paper and refrigerate for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a mini muffin tin and set aside.
Whisk together the eggs, egg yolks, cream, lemon juice, and sugar until smooth.
Remove the cookie dough from the fridge; divide it into quarters and divide each quarters into six even balls of dough. Press each into a cup of the muffin tin. Use your thumbs to press the dough into an evenly distributed cup along the sides and bottom of each space of the tin. Pour the filling into the center of each sugar cookie cup, stopping just below the top of the crust.
Bake until the filling is set and the crust begins to turn golden (approximately 10-12 minutes). Allow them to cool completely to room temperature, then refrigerate until ready to serve.
Beat the whipping cream with the powdered sugar until stiff peaks form. Pipe or spoon onto each tart. Serve chilled.

**I'd personally do one less egg yolk than the recipe calls for just because the tarts tasted awfully eggy.

Have a book/recipe suggestion for From the Bookshelf to the Kitchen? Leave it in the comments below. ^.^

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