Christmas Edition Of Getting To Know Your Friends!

[ForeverAutumn]

Can't wait to try out Bernd's French tart this weekend.

You would do that to your wife? You're not the man that I thought you were.

[GMichael]

You would do that to your wife? You're not the man that I thought you were.

Are you kidding me? She's as excited about this as I am! She already picked up the lemons, sugar and anything else we were missing.
You should be more open minded. Hey wait. Aren't you planning on trying his tart also?

[ForeverAutumn]

Are you kidding me? She's as excited about this as I am! She already picked up the lemons, sugar and anything else we were missing.
You should be more open minded. Hey wait. Aren't you planning on trying his tart also?

Guilty as charged. Actually, I'm leaving for the grocery store in about ten minutes.

[GMichael]

Guilty as charged. Actually, I'm leaving for the grocery store in about ten minutes.

Don't forget to post pics.

[GMichael]

Merry Christmas everyone!
Happy holidays for those who celebrate something else.
Have a great weekend for those who don't celebrate anything, other than another weekend.
I hope that everyone has a safe and happy time. Enjoy your families, friends and music.

Thanks again to Bernd. Can't wait to try your tarts.
Thanks to everyone else here who makes me feel welcome. This place is my extended family.

[Bernd]

You're welcome, good luck with the baking.

A happy christmas greeting from me aswell before the mass celebrations in honour of Palestinian Citizen X begin.

Have a great time and hang loose.

Peace

Bernd

[Kam]

happy holidays and merry christmas from me as well GM!!! This is your first xmas in the new house right??
exciting stuff!
eat, drink, listen to music, and be merry!!
peace
k2

[ForeverAutumn]

Happy Holidays to everyone here at AR. I hope that everyone has a safe and peaceful holiday.

[GMichael]

happy holidays and merry christmas from me as well GM!!! This is your first xmas in the new house right??
exciting stuff!
eat, drink, listen to music, and be merry!!
peace
k2

Thanks Kam,

Yes, this is Christmas number one for us here. Right now I'm home wrapping Honey's gifts. Don't tell her on me. I even set my work number up to transfer her here when she calls there. SHHHHHHHHHHHHHhhhhhhhhhhhhh........

Have a great Christmas.

[Bernd]

Don't forget to post pics.

GMichael, John Michael, FA and all tart lovers - does yours look like this??????
It's now Christmas Eve and celebrations begin with venison sausages, home made potato salad and the wonderful Tarte Au Citron!

Peace

Bernd

[ForeverAutumn]

Your's looks way better than mine. Mine's still cooling, so I can't cut into it yet. But I ran into a couple of problems.

1. Even after refrigerating, the dough was way too soft to roll and then move into the pan. So I ended up just pressing it into the pan. The crust looked pretty good after baking it, so I think that it'll end up being fine.

2. When I tried to carmelize the sugar on top, the edge of the crust started to burn before the sugar carmelized. So I had to pull it from the oven before carmelizing. The sugar just continued to melt on the top from the heat of the tart, but it didn't brown.

How do you carmelize the sugar without burning the crust? I had the rack in the middle of the oven. Should I lower the rack, maybe?

I made mine in a pie pan. But it looks like yours was made in a springform. Good idea. Assuming that my test run this morning tastes good, I'm going to make another one to take to my mother-in-law's tomorrow. Maybe I'll try it in the spingform for her place.

[basite]

Looks delicious Bernd,
have you ever tried Tarte de tatin? also a great tart.


cheers,
Bert.

[ForeverAutumn]

I just cut into mine. It tastes great...very tart, mmmmm...but the texture is kinda lumpy. I was worried about over-beating the eggs. I think that I probably under-beat them and now I have chunks of cooked egg whites in it. I mixed the eggs by hand. I'll use a mixer on the next one.

[bobsticks]

Merry Christmas to one and all (or Happy Applicable Seasonal Celebration...)!

...I think I'm going to Bernd's for dessert.


Cheers

[GMichael]

GMichael, John Michael, FA and all tart lovers - does yours look like this??????
It's now Christmas Eve and celebrations begin with venison sausages, home made potato salad and the wonderful Tarte Au Citron!

Peace

Bernd

Hey, what happened to square? I had a round pan all ready when wifey keps telling me that it says to use a square tin.
It came out great Bernd. It doesn't look like yours but it's not bad for a first try. I can't thank you enough for sharing it with us. But that, it's a little tricky, comment was a huge understatement. After I rolled it out I couldn't pick it up to put in the pan. It was like trying to lift air. I had to start over and roll it on wax paper. Then I was able to get it in the pan.
FA, I had trouble with the crust burning during the caramelizing also.
Here is what mine looks like. Most is gone though.

[Bernd]

Hey, what happened to square? I had a round pan all ready when wifey keps telling me that it says to use a square tin.
It came out great Bernd. It doesn't look like yours but it's not bad for a first try. I can't thank you enough for sharing it with us. But that, it's a little tricky, comment was a huge understatement. After I rolled it out I couldn't pick it up to put in the pan. It was like trying to lift air. I had to start over and roll it on wax paper. Then I was able to get it in the pan.
FA, I had trouble with the crust burning during the caramelizing also.
Here is what mine looks like. Most is gone though.

Hey guys a valiant effort. Well done.

1) Do the caramelising under the grill, not in the oven. It might sound funny, but the best results are obtained by using a small blow torch.

2) A square tin is easier to work wirk GM. A round tart looks nicer.

3) I am using a 22cm round tin with a re-movable base. A spring tin will be fine too.

4) FA, make sure that the eggs and sugar are beaten well together, and let the paste rest well in the fridge. Also a good tip is to freeze the tin before you put the pastry in.

I think it's great that you joined in. A real brotherhood spirit.

So wishing you all a great day today.

And bobsticks a piece of tarte au citron is waiting for you.

Merry Christmas

Peace

Bernd

P.S. Basite- Tarte Tatin will be in the next lesson.

[GMichael]

Hey guys a valiant effort. Well done.

Thanks Bernd. I'll do better on the next try.

1) Do the caramelising under the grill, not in the oven. It might sound funny, but the best results are obtained by using a small blow torch.

This is what my mom said. I thought she was nuts.

2) A square tin is easier to work wirk GM. A round tart looks nicer.

Round next time. Cool it first huh? OK, will do.

3) I am using a 22cm round tin with a re-movable base. A spring tin will be fine too.

I don't know these yet. I'll look in the stores next week.

I think it's great that you joined in. A real brotherhood spirit.

How could we pass up a chance to try a real European treat?

So wishing you all a great day today.

Merry Christmas

Peace

Ditto. Merry Christmas[/QUOTE]

P.S. Basite- Tarte Tatin will be in the next lesson.

OOO More next season? OOO OOO! Count me in.

[ForeverAutumn]

Hey guys a valiant effort. Well done.

1) Do the caramelising under the grill, not in the oven. It might sound funny, but the best results are obtained by using a small blow torch.

I was trying to do it in the oven, under the broiler. Had it not been Xmas Eve and the stores closed, I would have run out to a nearby kitchen store for a creme brulee torch before my second attempt.

A square tin is easier to work wirk GM. A round tart looks nicer.

I found the round tin pretty easy to work with, but then I pressed the dough into the tin instead of rolling it. The crust still came out lovely.

I am using a 22cm round tin with a re-movable base. A spring tin will be fine too.

Attempt number two was done in a flan pan with a removable base. It wasn't as deep as the pie pan and came out very nice.

4) FA, make sure that the eggs and sugar are beaten well together, and let the paste rest well in the fridge. Also a good tip is to freeze the tin before you put the pastry in.

I made the pastry the night before, so it was well chilled but still softened up too much as I was rolling it. The second tart looks like it turned out much better than the first one. Although I can't cut into it until after dinner tonight to know for sure. But it doesn't look lumpy like the first one did.

I think it's great that you joined in. A real brotherhood spirit.

I love to bake. I'm actually very good at it and am usually asked to supply dessert when we go anywhere for dinner. I even tried to start a cookie business several years ago, but it was too time consuming for very little profit. This is my first try at a custardy type of filling. It was a great experience that I learned some good technique from. We're hosting some friends for NYE this year and I'm already planning to make this dessert for them. I'll buy a small torch before then.

Thanks for the recipe Bernd!! I'll let you know how the in-laws enjoy it this evening.

Happy Christmas!

[BillShiphr]

Who is responsible for music at different holidays and parties? In my group of friends, this is me, so if we have some kind of holiday or just an occasion to gather at someone's house, I always start preparing a playlist in advance. I also prefer to download all the music at once, because you never know if there will be good internet or some other technical issues. When it comes to music, I use the free service Tubidy to quickly find and download the best music that I often can't find even on official platforms like spotify.