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  1. #1
    Musicaholic Forums Moderator ForeverAutumn's Avatar
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    Need help with an AR Christmas Tradition

    Can someone post Bernd's Tart au Citron recipe please? My copy is still in a box somewhere...don't know where...somewhere. Thanks!

  2. #2
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    "..........Your search for "Bernd's Tart au Citron recipe" returned no results.
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  3. #3
    Forum Regular audio amateur's Avatar
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    My mom has a delicious recipe if you want to try it

  4. #4
    I took a headstart... basite's Avatar
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    here ya go:
    Christmas Edition Of Getting To Know Your Friends!

    scroll half way down the page...

    or here it is:
    The most delicious dessert imaginable.



    A classic French dessert, and this version is absolutely divine. The method for the pastry is unusual, to say the least, but it produces a nice crisp, biscuity pastry which is ideal for this type of tart, as well as for fruit tarts. The quantity given will make three tart shells, but you can keep it in the fridge for a few days, or freeze it.



    Ingredients
    Pastry:
    250g butter
    175g icing sugar
    2 small eggs, beaten
    500g flour

    Filling:
    Zest of 4 lemons and 180 ml of juice
    4 large eggs
    120g caster sugar
    120 ml double cream
    icing sugar and lemon wedges to decorate


    Method
    For the pastry, cream together the butter and sugar till fluffy. Lightly mix in the eggs, then cut in the flour with a spatula. Knead gently for a few seconds to make a smooth dough, then wrap in clingfilm and refrigerate for at least half an hour. You'll need to take it out of the fridge well before you want to use it as it is a bit tricky to handle.


    Preheat the oven to 150C/300F. Roll out the dough to about 5 mm thick, and use it to line a 22 cm tin (I used a square one). You can make the sides of the tart double thickness by cutting the pastry an inch bigger all round and folding it down. Make the edges nice and neat though. Prick with a fork, line with greaseprooof paper and weight it down with baking beans. Chill for 20 minutes, then bake blind for 25 minutes on a pre-heated baking tray. Remove paper and beans and return to the oven for 5 minutes. The pastry should be crisp and lightly coloured. Set aside and turn the oven up to 170C/350F.


    To make the filling, finely grate the zest from the lemons and squeeze enough juice to give the required quantity. Break the eggs into a bowl, add the sugar and whisk lightly to combine -- not until it's frothy. Then, still beating, add the lemon zest and juice and the cream. Put this mixture in a jug.


    Put the pastry case on the baking tray and slide it out of the oven far enough to be able to pour the filling in, carefully. You want it to come virtually to the top of the pastry. Slide the tray back in, and bake for about 30 minutes until the filling is set and just firm in the centre.


    Remove from the oven, sift icing sugar over it and caramelise the top under the grill . Serve at room temperature -- you don't need anything with it.


    Peace

    Bernd

    ************************************************** ***********


    Where is he, BTW, I kinda miss him here...

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  5. #5
    Musicaholic Forums Moderator ForeverAutumn's Avatar
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    Awesome Bert! Thanks! I have a party to go to on Sunday and I promised to bring a dessert.

    Now I just have to find my flame thrower for the final step.

  6. #6
    Rep points are my LIFE!! Groundbeef's Avatar
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    I'd make it, but it uses that 'whacky' metric system. W/o tablespoons, teaspoons, and cups, I don't get it.
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  7. #7
    Can a crooner get a gig? dean_martin's Avatar
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    Good call, FA. This should be re-posted every Christmas season for noobs and the unorganized, forgetful and those who hide things from themselves.

    My wife and I are hosting a cookie swap Christmas party this year. I was a little hesitant at first because of all the rules, but the response has been very positive. All the recipes will be collected and shared. If anything extraordinary shows up, I'll post.

  8. #8
    If you can't run-walk. Bernd's Avatar
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    Quote Originally Posted by ForeverAutumn
    Awesome Bert! Thanks! I have a party to go to on Sunday and I promised to bring a dessert.

    Now I just have to find my flame thrower for the final step.
    Good to know the old tart is still going strong.
    Anybody in the mood for a different one this x-mas?
    We havn't got much time.
    "Let The Earth Bear Witness."

  9. #9
    Man of the People Forums Moderator bobsticks's Avatar
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    Quote Originally Posted by Bernd
    Good to know the old tart is still going strong.
    Anybody in the mood for a different one this x-mas?
    We havn't got much time.
    Ha! I was just going to PM you a link for this thread and suggest that perhaps, in addition to old faves, we start some new traditions. I'd imagine you've had the chance to experiment recently.

    Good to see you back, friend.
    So, I broke into the palace
    With a sponge and a rusty spanner
    She said : "Eh, I know you, and you cannot sing"
    I said : "That's nothing - you should hear me play piano"

  10. #10
    Musicaholic Forums Moderator ForeverAutumn's Avatar
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    Quote Originally Posted by Bernd
    Good to know the old tart is still going strong.
    Anybody in the mood for a different one this x-mas?
    We havn't got much time.
    Yep, I'm still as strong as ever!

    I'd love a new recipe or two. Bring it on. That goes for anyone who wants to share a great recipe.

    How about aa's mom's recipe? Let's hear it.

  11. #11
    Man of the People Forums Moderator bobsticks's Avatar
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    Quote Originally Posted by ForeverAutumn
    Yep, I'm still as strong as ever!
    Lol
    So, I broke into the palace
    With a sponge and a rusty spanner
    She said : "Eh, I know you, and you cannot sing"
    I said : "That's nothing - you should hear me play piano"

  12. #12
    If you can't run-walk. Bernd's Avatar
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    Quote Originally Posted by ForeverAutumn
    Yep, I'm still as strong as ever!

    I'd love a new recipe or two. Bring it on. That goes for anyone who wants to share a great recipe.

    How about aa's mom's recipe? Let's hear it.
    Good to know. Hope you're well.
    "Let The Earth Bear Witness."

  13. #13
    Forum Regular audio amateur's Avatar
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    Quote Originally Posted by ForeverAutumn
    Yep, I'm still as strong as ever!

    I'd love a new recipe or two. Bring it on. That goes for anyone who wants to share a great recipe.

    How about aa's mom's recipe? Let's hear it.
    My mom's always been amazing at baking. It might be worth a try, I'll ask her for it and let you know when I have it.

  14. #14
    Shostakovich fan Feanor's Avatar
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    Sounds DEE-licious

    Quote Originally Posted by basite
    But what is it? Lemon flavoured butter, eggs, and cream. My arteries constrict at the very list of ingredients -- yours would too if you'd had triple-bypass surgery.

  15. #15
    Shostakovich fan Feanor's Avatar
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    For sure

    Quote Originally Posted by Bernd
    Good to know the old tart is still going strong.
    Anybody in the mood for a different one this x-mas?
    We havn't got much time.
    But how about something a little more nouvelle cuisine ... see my other post.

  16. #16
    If you can't run-walk. Bernd's Avatar
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    Quote Originally Posted by Feanor
    But how about something a little more nouvelle cuisine ... see my other post.
    Well you asked for it. How about some.........................

    Roast Pears with Honeyglaze Icecream

    Hope you are well Feanor.
    "Let The Earth Bear Witness."

  17. #17
    Shostakovich fan Feanor's Avatar
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    Sounds promising

    Quote Originally Posted by Bernd
    Well you asked for it. How about some.........................

    Roast Pears with Honeyglaze Icecream

    Hope you are well Feanor.
    Got recipe??

    Meanwhile I'm not bad but nothing works better with age.

    How about you, your family, the dogs?

  18. #18
    If you can't run-walk. Bernd's Avatar
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    Quote Originally Posted by Feanor
    Got recipe??

    Meanwhile I'm not bad but nothing works better with age.

    How about you, your family, the dogs?
    Isn't that the truth. Family and dogs are all fine. Took a chance on a project which demanded all my time. All turned out better as planned.
    Recipe-here you go. It is rather a nice dessert.
    Roast Pears With Honey Ice Cream

    6 large pears
    Juice of 3 lemons
    1 litre of water
    500g caster sugar

    For the honey ice cream

    6 egg yolks
    75g caster sugar
    500ml milk
    100ml double cream
    150g clear honey

    For the caramel sauce

    100g caster sugar with 100ml of poaching liquor from cooking the pears
    100ml Poire William liquor
    Lemon juice to taste

    For the garnish

    Julienne strips of lemon and orange zest
    Red-currants and tiny mint leaves

    To make the ice cream

    Whisk together the egg yolks and the sugar
    Bring the milk to the boil and pour over the egg and sugar mixture
    Return to the pan and stir constantly until the mixture is thickened to a custard
    Take off the heat and stir in the double cream and honey
    Leave until cold and then freeze in an ice cream maker

    To poach the pears

    Peel pears and reserve the skins
    Put the pears in enough water to cover, add a little lemon juice to prevent them discolouring
    In a large saucepan, stir the sugar into 1.2 litres of water and bring to the boil
    Add the lemon juice and 5 of the pears
    Cover with a lid and bring mixture back to boil as fast as possible
    Simmer gently for 5 minutes and check to see if pears are done by piercing with a knife
    When done, remove pan from heat and leave pears to cool in the liquid
    When cool, drain thoroughly and put to one side
    Using a small ball cutter (melon baller), and from the remaining uncooked pears, scoop out as many balls of pear flesh as possible
    Put the pear balls in the cool poaching syrup
    Gently bring the mixture to the boil, then remove from the heat and allow the balls to cool in the syrup

    To make the caramel sauce

    In a pan, over low heat, gently fry the pear skins with the sugar they should eventually become caramelized
    Add the poaching syrup and bring to the boil simmer for 5 minutes
    Sieve the sauce and then add the poire Williams liquor

    To Serve

    Pre-heat a grill to maximum
    Slice each whole, poached pear downwards to get 3 good, flat, oval slices from each side of the core
    Place the pear slices on a baking tray and sprinkle with caster sugar
    Place them under the hot grill to caramelize the sugar and give the pear slices a crunchy, toffee surface
    Poor a little of the caramel Sauce into the centre of the plate
    Place the pear slices around the edges of the serving plate
    Place a scoop of the honey ice cream in the centre of the plate
    Garnish with the caramel sauce, the julienne, the pear balls, the redcurrants and tiny mint leaves

    SERVES 4
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    "Let The Earth Bear Witness."

  19. #19
    Shostakovich fan Feanor's Avatar
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    Wow! Sounds & looks great

    Quote Originally Posted by Bernd
    ...
    Recipe-here you go. It is rather a nice dessert.
    Roast Pears With Honey Ice Cream

    ...
    Thanks a lot, Bernd.

    It does sound a bit labour intensive to non-pro like me, though.

  20. #20
    Forum Regular audio amateur's Avatar
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    Quote Originally Posted by Feanor
    Thanks a lot, Bernd.

    It does sound a bit labour intensive to non-pro like me, though.
    I thought your were married?

  21. #21
    Musicaholic Forums Moderator ForeverAutumn's Avatar
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    That sounds like a lovely recipe Bernd, but I agree that it seems like a lot of work. Perhaps I could just buy the ice cream?

    I love poached pears. I will often serve them in place of a salad. I halve and core them and then bake them in a tray with white cranberry juice and freshly ground pepper then cool them in the fridge. Then I'll place one on a bed of baby spinach leaves, fill the cored hole with soft goat cheese and drizzle a mango dressing over them. It makes a lovely starter.

  22. #22
    Man of the People Forums Moderator bobsticks's Avatar
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    Quote Originally Posted by ForeverAutumn
    I love poached pears. I will often serve them in place of a salad. I halve and core them and then bake them in a tray with white cranberry juice and freshly ground pepper then cool them in the fridge. Then I'll place one on a bed of baby spinach leaves, fill the cored hole with soft goat cheese and drizzle a mango dressing over them. It makes a lovely starter.
    Sounds great Autumn...what temp and for how long, eh?
    So, I broke into the palace
    With a sponge and a rusty spanner
    She said : "Eh, I know you, and you cannot sing"
    I said : "That's nothing - you should hear me play piano"

  23. #23
    Shostakovich fan Feanor's Avatar
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    Yeah, but ...

    Quote Originally Posted by audio amateur
    I thought your were married?
    If it ain't thaw & heat, we don't eat.

  24. #24
    Musicaholic Forums Moderator ForeverAutumn's Avatar
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    Quote Originally Posted by bobsticks
    Sounds great Autumn...what temp and for how long, eh?
    Good question. I made the recipe up so I kind of wing it. I put the pears cut side down in a glass dish and add enough juice to cover them halfway and then cover the dish with tin foil to keep the pears from drying out. I bake them at 350F until I can easily slide a fork into them. If I had to guess, I'd say probably about 20 minutes but I honestly don't remember.

    When they're cooked, I take them out of the oven and remove the foil to let them cool. Once they've cooled, they go into the fridge so that I can serve them chilled.

    I've also poached them in a pot like Bernd suggests, but I prefer baking them in the oven...for no really good reason.

  25. #25
    If you can't run-walk. Bernd's Avatar
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    Quote Originally Posted by Feanor
    Thanks a lot, Bernd.

    It does sound a bit labour intensive to non-pro like me, though.
    It isn't really that labour intensive, it just helps to have it written out exactly so it looks a lot. By all means buy the Ice-cream in the flavour you like, or use some Sorbet (Lime) to balance the sweetness. Cooking is about being creative. Some things work some don't.
    Last edited by Bernd; 12-12-2008 at 02:30 AM.
    "Let The Earth Bear Witness."

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