BWD: French Riviera Lemon Tart

 

 

I love anything made from lemons, and this tart is like lemon meringue pie on steroids, but without the meringue.  It has a super lemony flavor, especially with fresh lemons from my backyard tree.  I rubbed the lemon zest into the sugar before adding the rest of the ingredients to help intensify the flavor.  

The tart crust is both divine and easy to make, and I’m so glad that both the crust and the filling use olive oil.  It’s my oil of choice, followed closely by avocado oil.  I did pass the lemon filling through a strainer before putting it in the tart shell.  This makes it velvety smooth and eliminates any errant egg whites that have snuck in and been cooked in the process.

I just wanted this to be a never-ending lemon tart, so you can bet that I’ll be making it again.

 

Check out the Tuesdays with Dorie website to see what the other bakers made this week.

 

Ukrainian thin pancakes -- mlyntsi

 

For the April challenge, Elizabeth, of Blog from OUR Kitchen, asked the Babes to make buckwheat blini, Mlyntsi, also known as Ukrainian thin pancakes.  Unlike crepes or pancakes, mlyntsi are leavened by yeast with added lightness from whipped egg white.  Since I didn’t have any idea how to serve them, I just ate them straight out of the pan.  Sort of like potato chips where you can’t stop at one.  Not a bad snack, really.  

Elizabeth provided two ways to make the batter, one using yeast, and the other using sourdough starter.  I opted for the yeast version, and all went smoothly.  After reading the other blog posts, I have some idea how to fill and serve them for the next time.

For the leftover buckwheat flour, I know of a good cookie recipe. . . .

Stop by Elizabeth's blog and choose one of the recipe versions to try.

Check out the other Bread Baking Babes:

• Blog from OUR Kitchen – Elizabeth (Kitchen of the Month)
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly
• My Diverse Kitchen – Aparna 
• Bread Experience – Cathy                                           
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  
• Feeding My Enthusiasms – Elle

 

Baking with Dorie: Cottage Cheese Biscuits

 

 

The first April recipe for Baking with Dorie is the Cottage Cheese Biscuits (page 46).  These are tender, baking powder biscuits that use cottage cheese and milk for the liquid. They are delicious straight from the oven with melted butter and a tiny bit of homemade strawberry jam, but they also freeze well and can be baked in a toaster oven for a quick treat.