Lemon and currant tart is a perfect decision for any event. It is easy to prepare and does not require much effort. This tart has a surprising aroma and will surely delight the family and the guests of the house. Bemorepanda has made things even easier, so you can see the tutorial here.
Lemon and currant tart is an easy dessert to change to everyone's liking. You can actually replace currant with any other fruit such as strawberry, or you can omit currant and finally get a delicious lemon tart. This recipe is suitable for any season, as you can use frozen fruit.
In summer, this tart will have an even stronger scent if you use fruit from your personal garden. But even in winter on the eve of the holidays, currants and lemons fit perfectly on the holiday table. Being an easy recipe to prepare, it will surely be to everyone's liking.
Lemon and currant tarts is the favorite dessert of many.
This recipe is of French origin and combines excellently with a slightly crumbly crust and buttery aroma, with a sweet-sour and extremely aromatic lemon cream together with a bit of a more sour currant. Lemon peel was used for this lemon tart, so the aroma is extraordinary. Quite a lot of lemon juice was also used, but the sourness was balanced, it depends a lot on how sour the lemon you use is.
The tart crust is easy to prepare. All you have to do is keep the butter, water and yolk very cold and keep in mind that this dough does not stretch too much, but only enough to be formed into the tray.
The secret of this tart is in the baking of the cream. Cream for tart with lemon and currant should not be allowed to boil too much. It just needs to bind and mix lightly and softly in the middle. Rather, the consistency should be similar to that of the ice-cream.
If it boils a lot, it will grow, and after baking it will crack. Check it by gently moving the tray to make sure it is not liquid. Before consuming the lemon and currant tart, let it reach room temperature, then put it in the fridge for at least 3 hours. On top you can add meringue or even a little whipped cream. However, keep in mind that for meringue you need to use sugar syrup to pasteurize the egg whites.
- Flour 250 g
- Powdered sugar 100 g
- Butter 210 g
- Sour cream 2 tbsp
- Vanilla essence 2 tsp
- 4 lemons
- Sugar 300 g
- Corn starch 80 g
- 4 eggs
- Frozen currant 100 g
METHOD OF PREPARATION
1. Put flour, powdered sugar, butter in a food processor bowl and mix.
2. Add the cream, vanilla essence and mix a little more. Knead, powder the work table, roll out the dough, arrange in the pan and cut off the excess dough. Refrigerate for 30 minutes.
3. Squeeze the lemon juice, pour into the saucepan, add hot water, sugar, cornstarch, vanilla essence and cook over medium heat for 5 minutes.
4. Divide the egg whites into yolks.
5. Gradually incorporate the egg yolks into the lemon cream.
6. Grate the lemon zest, add the butter, mix, transfer the cream to a bowl, cover with cling film and refrigerate until completely cool.
7. Prick the dough with a fork and place the tray at 190 ° C for 20 minutes.
8. Remove the dough and let it cool.
9. Put a pinch of salt over the egg whites and mix, gradually add sugar over 2 minutes and mix until a thick, fluffy meringue comes out.
10. Place the currant at the base of the tart, cover with lemon cream, decorate with meringue and brown with a burner.
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The fact that the French are reputed to be gourmets has probably been heard by many. In France, people's interest in delicious food is considered completely natural and perhaps even ahead of their love interest, in which, by world recognition, the French have no equal.
What defines French cuisine?
Naturally, in France, oysters are the most common dish. Connoisseurs consider these mollusks the most exquisite food. Oysters are grown in particular plantations with seawater, where the salt content is low, or they are caught in the tidal zone, near the mouth of the rivers. French flat types of oysters are called belon, marine, and Arcachon.
They sell oysters by weight from September to October. When buying oysters, you must ensure their shells are tightly closed; if the shell is open, the mollusk is dead. There is a special knife for opening oysters. After opening the shell, you need to squeeze lemon juice and take it out of the shell.
When preparing many dishes, the French put a small bunch of herbs in the pan, which gives the words a unique French flavor. It is called "bouquet garni" and consists of parsley, savory, and bay leaf. Before serving, the beam is removed. It is impossible to keep silent about the chic desserts, which the French undoubtedly know. This is cherry clafoutis pie, delicious Tarte Tatin - open fruit cakes, and of course, the famous creme brulee - cream baked with caramel crust - the king and master of all desserts.
What are the secret ingredients French chefs use?
Despite regional differences (and the cuisine of Provence and the cuisine of Burgundy differ significantly), a characteristic feature of the national French cuisine is the abundance of vegetables and root crops. Potatoes, green beans, varieties of onions, spinach, cabbage of multiple types, tomatoes, eggplants, celery, parsley, and salads are used for preparing snacks, first and second courses, and side dishes. Compared to other European countries, French cooking uses fewer dairy products. The exception is cheeses, famous all over the world. A dish with cheeses and a green salad are always served before dessert.
France produces at least 500 varieties of cheese. Almost every French village knows its unique recipe for making cheese. Among them are Roquefort, Gruyere, Camembert, etc. Omelets and cheese souffle are typical for the French table, which is cooked with seasonings and fillings: ham, mushrooms, and herbs. The quality and characteristics inherent in each product must be preserved.
Of the first courses, leek puree soup with potatoes and onion soup seasoned with cheese is very favorite. Provencal thick fish soup bouillabaisse is also widely known. French chefs use various meat products: veal, beef, lamb, poultry, and game. Dishes from the sea and freshwater fish are trendy: cod, halibut, pike, carp, and seafood such as oysters, shrimps, lobsters, and scallops. The French are considered the inventors of sauces. In their preparation and invention of new recipes, you will not find their equals worldwide.
French cuisine – famous dishes
Describing French cuisine is a thankless task. Long considered one of the best in the world, it absorbed many peoples' culinary traditions and became a source of inspiration for followers from different countries. Suffice it to say that the names of several French dishes, wines, sauces, and the methods of processing and cooking products have entered many languages and are understandable without translation. France is considered the birthplace of almost half of the most popular dishes and drinks in Europe, and many of its "works" have long become "their own" in the cuisines of other European nations, in some cases turning into world-famous trademarks (suffice it to recall mayonnaise, fricassee, champagne or cognac ).
Salmon En Papillote
Salmon, along with fried fennel, half-boiled potatoes, shallots, herbs, a piece of butter, and a small amount of white wine, is sealed “en papillote,” that is, in a parchment roll, and baked until the fish becomes tender. Each serving is served directly in the package. There are some advantages to this baking method: ease of preparation, clean dishes, fish and vegetables steamed with aromatic additives, which are very tasty, juicy, and healthy. Serve the packages sealed so that each guest opens their portion and enjoys the incredible aroma. And next to the table put a tapenade of olives. It complements the taste of salmon nicely.
Ingredients for the recipe:
- 1 st. l. rapeseed oil, one fennel root, cut into 0.5 cm thick slices
- Two potatoes, peeled and cut into 0.3 cm thick slices
- Four skinless salmon fillets, 140g each
- 1/4 st. white wine
- 2 tbsp. butter
- 1 tbsp minced fresh tarragon, 1/4 shallot, minced
- 1 st. pitted manzanilla olives, rinsed, dried, and finely chopped
- 1 st. l. capers, rinse, pat dry, and finely chop
- One anchovy, minced
- One garlic clove, minced
- 1/4 st. olive oil
- 2 tsp lemon juice
- 1 tsp honey
- 1 st. l. chopped fresh parsley
Prepare salmon: Preheat oven to 150°C. Bring salted water to a boil in a saucepan. Place a skillet over moderately high heat and add vegetable oil. Sprinkle the fennel with salt and black pepper. Once the oil is hot, add the fennel and fry on one side until golden brown, 2 to 3 minutes.
Meanwhile, boil the potato slices in water for 3 minutes, then drain. Cut out four pieces of parchment paper in the shape of a large heart, then fold them in half. Lift one side of each parchment heart, place some fennel in the center of the bottom half, then top with potatoes and salmon. Top each piece of salmon with a quarter of the white wine, butter, tarragon, and shallots: salt and pepper. Start closing the rolls of parchment, crimping the edges in small folds, so they are all tightly sealed. Place them on a baking sheet and bake in the oven for 15-18 minutes, depending on how you want them to be.
Make the tapenade: While the salmon is in the oven, toss the olives, capers, anchovies, and garlic in a bowl. Add olive oil, lemon juice, and honey and mix until smooth. Sprinkle the tapenade with chopped parsley. Open the packages with fish on the table and put a spoonful of tapenades in each serving.
Quiche is an open pastry pie filled with cheese, cream, eggs, and milk. It isn't easy to disagree with such a formulation of the question. We can only add that this dish is most likely of French origin, although some consider it English. In any case, perhaps the most famous variant of quiche in the world, Loraine quiche, comes from the French Lorraine, which is where the name, as you can see, comes from.
For the dough
- Flour, 125g
- Salt, 1/2 teaspoon
- Butter, 100g
- Icy water, 3 tbsp. spoons
- Bacon, 6-12 pieces, to taste
- Eggs, four pcs.
- Heavy cream, 1 cup
- Milk, 1 cup
- Swiss cheese, 150g
- Onion, or shallot, a little (optional)
- Salt, 1/2 teaspoon
- Nutmeg, a little
We make shortbread dough - add finely chopped butter cubes to the sifted and salted flour.
Then mix so that it turns out as homogeneous as possible, although you can’t do without lumps.
Then add ice water one tablespoon at a time and stir constantly. It is best to put a bowl of dough on ice in addition.
We interfere until a homogeneous mass is formed, from which we sculpt a ball and send it to the refrigerator for at least an hour.
Meanwhile, fry the bacon.
We cut the bacon into smaller pieces, do the same with the onion, and rub the cheese. Cheese is needed like Emmental or Gruyère.
We put good eggs in a bowl.
Add cream, milk, salt, and nutmeg. We mix.
Stir in the grated cheese as well.
When the dough is ready, roll it out and place it in a mold smeared with butter.
Spread the bacon and onion evenly on the bottom.
Then gently pour in the cream cheese mixture.
We cook for 15 minutes at 220 C, after which we reduce the heat to 160 C and cook for another 35 minutes.
Let stand 10 minutes before serving.
If you love potatoes, why not spruce up your "potato menu" with a good old French recipe. We offer to cook potatoes "dauphine" or potatoes "a la dauphinoise."
- 500 g potatoes
- One egg
- One glass of milk
- 200 g grated cheddar cheese
- 45 g butter
- 1/2 teaspoon salt
- a pinch of black pepper
- a pinch of nutmeg
- One garlic clove
Peel the potatoes and cut them into thin slices. Salt and pepper to taste, and add nutmeg and half of the grated cheese. Mix everything. Pour the milk into the potatoes and crack the egg. Mix well. Rub a dish for baking potatoes with garlic and brush with oil. Put the potato mixture in it, and sprinkle the remaining cheese on top. Cut the butter into small pieces and place it on top. Put the dishes with potatoes in a preheated oven for about 40 minutes. The word is ready when the potatoes become soft and a golden crust appears on top.
When the Marseille fishers cooked soup from the remains of an unsold catch in the evening, they did not suspect that in the future, this dish would become a delicacy that would be served in the best French restaurants. The first Marseille bouillabaisse was made from pieces of dry bread, small fish, shrimp, squid, and shellfish, and now lobsters and expensive fish are added to this soup, so the cost of a bowl of soup sometimes reaches 200 euros. According to the French legend, the goddess of love and beauty, Aphrodite, was engaged in the preparation of bouillabaisse. She fed her husband Hephaestus with it because she was born from sea foam and the sea element was almost native to her. However, let's go down from Mount Olympus and go to the kitchen to understand how to cook bouillabaisse at home.
So, if you follow the recommendations of experienced chefs, to prepare a classic bouillabaisse, you will need:
- 2 kg of any medium-sized sea fish and some vegetables - fennel bulb
- Three tomatoes
- Three garlic cloves
- Two leeks
- Two heads of onion
- Three celery stalks
From spices, take a bouquet garni, which includes parsley, bay leaf, thyme, basil, rosemary, tarragon, sea salt, and olive oil will also come in handy.
Finely chop the celery, the whole leek, one clove of garlic, and one onion. Fry, constantly stirring, vegetables in 7 tbsp. l. olive oil. Rinse the fish, clean it from the insides, remove the tails, heads, and fins, and place it in the pan with the roasting vegetables. Add water, so it is above the level of the fish trimmings, and then simmer for 20 minutes. Pour boiling water over the tomatoes, remove the skin from them and grind the pulp into a puree. Finely chop the fennel, one more onion, and two cloves of garlic, and fry the vegetables in a pan in a small amount of oil. Add chopped tomato pulp to vegetables. Strain the cooled fish broth, remove the heads, and wipe the vegetable grounds through a sieve. Pour the broth into the fried vegetables, mix with the mashed vegetables from the broth, salt, and add seasonings. Put the pieces of chopped fish into the broth and cook it until soft. Serve the broth separately - with a toasted baguette and Provence garlic rui sauce, which you can cook yourself. The fish is laid out on a plate, and everyone adds it to the broth on their own.