tag:blogger.com,1999:blog-5086745178674356329.post4408076171585704022..comments2023-12-23T00:03:22.316-06:00Comments on For Love of the Table: A Traditional Menu for St. Patrick’s DayPaigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5086745178674356329.post-27630727387175763692015-03-27T19:13:37.708-05:002015-03-27T19:13:37.708-05:00Thank you, Paige! I appreciate you explaining it t...Thank you, Paige! I appreciate you explaining it to me. Next time I will just roll it out and bake that day. Yay!WilleWorks.comhttps://www.blogger.com/profile/10889288073650771510noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-2292614088709616122015-03-24T23:02:56.352-05:002015-03-24T23:02:56.352-05:00Hi Marianne, I apologize about the instructions f...Hi Marianne, I apologize about the instructions for rolling out the dough. Yes, it rolls best when it's at a cool room temperature...letting it sit out for a while to temper is exactly the right thing to do....I will change it in the recipe. <br /><br />This dough is really more of a cookie than a pie crust...so it can be treated exactly like sugar cookie dough that you would roll and cut out. You don't really even need to chill it before using it. <br /><br />I'm so glad you liked the tart anyway! Thanks for letting me know about the difficulty with the roll out so I can fix it in the recipe!<br /><br />PaigePaigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-71066505342637783612015-03-24T17:51:37.160-05:002015-03-24T17:51:37.160-05:00Paige, I made the lemon curd tart last week and it...Paige, I made the lemon curd tart last week and it was wonderful. I had a little trouble rolling out the dough after refrigerating it overnight. Perhaps I should have left the dough come to room temperature before rolling it out between the plastic wrap. Sure would love any tips that you have. I've never made this kind of tart before and your instructions are marvelous. Thank you!WilleWorks.comhttps://www.blogger.com/profile/10889288073650771510noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-17992354803875887062015-03-21T22:31:10.726-05:002015-03-21T22:31:10.726-05:00Thank you Kathy!Thank you Kathy!Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-68742611958748731932015-03-21T13:26:52.708-05:002015-03-21T13:26:52.708-05:00Paige, Thank you! I did notice the break -- but ju...Paige, Thank you! I did notice the break -- but just assumed that you were allowing time to add the sugar without the cook feeling rushed. This is part of what I love about your blog: that you share so many tips and "secrets." All those seemingly "little" things make a difference.Kathynoreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-82156021490629569832015-03-21T08:41:51.492-05:002015-03-21T08:41:51.492-05:00Hi Kathy,
You have a good eye! Yes, I have pos...Hi Kathy, <br /><br />You have a good eye! Yes, I have posted a curd that is identical except it has one less egg. I'm not sure I have a completely satisfying answer for you. Part of the answer is I have been making this double crusted tart for a very long time...longer than I have had my "go to" recipe for curd, which appears in the other tart. I don't think I noticed the similarity until I had been making both for several years. That said, I imagine the original reason for the lower amount of egg in the double crusted version is that it is in the oven for a much longer period of time--more than twice as long. The curd in the resulting tart is actually much firmer than the one in the single crust tart (even though there is less egg). Another egg isn't necessary to get a nice firm set....and would probably be more likely to curdle. <br /><br />I didn't comment on it in the text, but you'll also notice that there is the five minute break from the oven in the double crust tart. This stops the cooking of the curd and lets it cool down a bit before finishing the sugary crust. If it went straight back into the oven, it would not only boil and ooze out of the crust but would probably break (curdle). <br /><br />Another effect of one less egg is a stronger lemon flavor (since the ration of lemon to egg is higher)...which is nice since you have twice as much sweet crust.<br /><br />Thanks for asking...I should have mentioned all of this in the post. I hope that you enjoy the stew! And I'm glad you appreciate the fact that I list weights with the volume. I wish everyone had a scale and cooked/baked by weights...people would have much more success with their baking if they did!<br /><br />PaigePaigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-87422322629976367332015-03-21T08:02:14.425-05:002015-03-21T08:02:14.425-05:00P.S. Thanks for including measurements by weight a...P.S. Thanks for including measurements by weight along with volume. Makes me feel more confident about trying something new!Kathynoreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-54452423441339028882015-03-21T01:11:23.161-05:002015-03-21T01:11:23.161-05:00Yum! We need to try this stew, as we've had ye...Yum! We need to try this stew, as we've had yet more snow! <br /><br />But my question is about the tart. An earlier lemon tart (just one crust) is the same recipe, but with 4 eggs for the curd. Is the difference that this curd can be softer because of the extra crust?Kathynoreply@blogger.com