It’s been 10 days since I last posted which is really inexcusable sine I’ve been on spring break with nothing to do for the past week. I’ve been stuck at home for the whole week with all my friends in places like Hawaii and California, and a couple of roadtrips. Basically I was feeling the cabin fever. Luckily I ended up making a bunch of different goodies to share with you all. 🙂
So I started off the week making this recipe for a basic cookie dough. It’s really versatile and can be used for tart dough in addition to cookies. I got the recipe out of my handy-dandy Williams and Sonoma Weeknight Cook book. We have at least a dozen Williams and Sonoma recipe books because they are so reliably good! 🙂
I ended up using this as a base for homemade samoas and some miniature tarts. My mum used them to make Bakewell tarts. A Bakewell tart is a shortbread crust filled with a layer of jam and a frangipane which is an almond sponge. This is then baked, cooled, and covered with icing and half a cherry for a garnish. They are very cute!
I ended up having a craving for lemon meringue pie and I found a jar of lemon curd from England in our fridge. This craving ended up making me bake a full-sized, completely from scratch version yesterday. It was delicious, but the simplicity of using jarred curd and the individual portion was great.
I buttered the tin and layered in the pastry. I then spooned in the lemon curd, right into the uncooked pastry dough. I baked this in the oven until the pastry was light brown.
I then spooned this into a piping bag fitted with a star tip. I piped little dollops of meringue on top of the tart.