Inside the Picnic Basket: Raspberry and Meyer Lemon Tartlettes

We all have a meal to prepare for Diner en Blanc to pack inside our picnic baskets for the most enchanting evening of the summer. In this new series, we bring the stories and recipes of local chefs and food lovers to help inspire your own magical meal. We are pleased to present the third installment of Diner en Blanc inspired recipes!

Margot Smith attended Diner en Blanc in 2012 and lovingly recalls some of the items she packed in her picnic basket. Today she is sharing two recipes with us–be sure to look back for the first! Margot’s raspberry and Meyer lemon tartlets may just be the perfect end to a perfect picnic. The below post comes directly from Margot to us at Diner en Blanc Philadelphia 2013.

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Raspberry and Meyer Lemon Tartlets

Sweet, tart, buttery goodness. Use organic raspberries… or blueberries, blackberries, or strawberries. The possibilities are endlessly delicious! If you can’t (or don’t want to) buy Meyer lemon curd (I found mine at Williams-Sonoma), use or make plain lemon curd.

Tartlet Shells
1 1/4 cup flour
1 Tbsp castor sugar (a.k.a. superfine sugar)
Pinch of salt
8 Tbsp unsalted butter (one stick), cut into 1/4-inch cubes
3 Tbsp ice cold water (or more)

Method
Whisk flour, castor sugar, and salt together in a bowl. Cut in cold butter using a pastry knife until the consistency of coarse cornmeal. Add water 1 tablespoon at a time, using the pastry knife to combine, until dough just begins to hold together in a ball. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to an hour until fairly firm.

Roll out on a floured surface and cut circles to fit into your tartlet pans (I used Williams-Sonoma individual quiche pans with removable bottoms, excellent!). Press dough into tins and freeze for at least one hour. Prick the bottom of the shell with the tines of a fork and bake at 375°F in a preheated oven for 15 minutes or until golden brown. Let cool completely.

Meyer Lemon Filling

2 egg whites
1/4 cup castor sugar
4-6 Tbsp meyer lemon curd
1 packet gelatin
1/2 cup boiling water
1 Tbsp red currant jelly

Combine egg whites and castor sugar in a heavy bottomed sauce pan. Slowly heat over low to medium-low heat, beating continuously with a hand-held mixer fitted with whisk beaters. Beat on high until egg-sugar mixture has at least double in volume and is hot to the touch and very firm.

Transfer to a cold bowl and, using the hand-held mixer, beat in meyer lemon curd one tablespoon at a time until you like the flavor.

Bloom the gelatin in 1/2 boiling water and allow to cool Beat into egg mixture, drizzling a little in at a time, until roughly the consistency of heavy cream (you may not need all the gelatin-water
mixture).

Lay plastic wrap directly on egg mixture to avoid a skin forming and refrigerate until just barely set.

Whip using the hand-held mixer until smooth and light. Spoon or pipe into completely cooled tartlet shells. (For an easy, cheap piping bag, fill a zip lock bag about 1/4-1/3 full, squeezing filling into one corner of the bag, and cut the end off the bag… pipe away!)

Rinse and dry raspberries. Pipe a small amount of the filling inside each raspberry and press into the tart with the opening facing down. Cover the top of the tart with raspberries.

Melt the red currant jelly in a small saucepan over medium heat until smooth and liquid. Using a small pastry brush, brush over the raspberries. Chill until jelly is set.

Thank you, Margot! These sound like a delightful and gorgeous taste of summer!

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