Throughout the whole wedding process, there was only one thing on my mind that I wanted to do. I wanted to bake. I wanted to make something with my hands, create something edible, make the whole apartment smell like baked goods.
There was never enough time. Or there wasn’t enough
energy left after all the planning. Or I just couldn't be bothered. I didn’t
know how much I loved it until I wasn’t able to do it; until I suddenly didn't
have a bunch of free time on my hands to do whatever I liked (mostly
unproductive TV viewing).
I missed that feeling of being calm and working
through a recipe. Slowly measuring out the ingredients, mixing them together, the
sensation of soft flour between my fingertips, inadvertently burning myself on
the side of the oven. The whole process is appealing. Except maybe, doing the
dishes.
All through the honeymoon there were just lists of
things that I wanted to put into the oven, but this whole lemon tart is the one
that stuck out the most. I’m in a bit of a tart phase and came across it whilst
searching for a pastry recipe. It uses just one lemon so you really can’t go
wrong. We came back on Saturday night and we were busy running around doing
errands on the Sunday after we got back. So on a Monday night, I came home from
work and began to bake. It was the best feeling ever.
RECIPE NOTES
·
The
great unshrinkable piecrust still does shrink on me. I think it’s because I
overwork the dough in the food processor. I may need to be a bit gentler with
it. Or let it rest longer. Or let the sides hang over the edge a bit to allow
for shrinking.
·
The
temperature for the tart pastry was quite high, I’ll bring it back to 160 degrees
Celsius in my next go.
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