![]() Thanks for putting up with all my terms like, a pinch, a drizzle, a healthy dose, ovens vary so keep checking, taste it, add more or less, use whatever veggies you have on hand, I know it’s not very precise. I never was any good in math, my family and friends could attest to that, and don’t ask me to figure out a tip either! Sometimes I just stare at the computer and avoid writing out the recipe diverting my attention elsewhere. If you were to ask me what my favorite part of the process is I would have to say everything except writing out the actual recipe, I loathe that part! ( ha ha). I thought by now I would get tired of blogging, but honestly I’m not, it still remains one of the best things I’ve ever done, I love the creative process and I’m always learning something new. My photos were hideous in the beginning, shooting with the flash on and under yellow lighting, what was I thinking? I often thought of changing them out now, but I never will, it is who I am, the good, the bad and the ugly, besides it’s nice to see a little progression over the years. Oh boy what a learning process it has been, especially with all the technical stuff that goes on behind the scenes. She set me up then walked out the door and said, ” you’ll be fine mom, just take a picture and talk about it”. Back in 2007 I asked my daughter to help me set up a blog, I was reading a bunch of blogs at the time and thought it would be fun to document my own recipes, it took her 15 minutes to get me up and running, the hardest part was me coming up with a name. Let’s talk a little bit about my eight years of blogging. I knew as soon as it arrived I was going to make this tart to celebrate my eight year milestone, after all, it’s made from the beautiful lemons that grow on the Amalfi Coast, how special is that! We are huge fans of limoncello in my family, every holiday, special occasion and celebration includes some icy cold limoncello for toasting, my daughter likes to make a huge batch every year to give away for gifts, it’s a big undertaking, but so worth it. Recently I was lucky enough to receive two bottles of limoncello liqueur from Mama Agata’s Cooking School on the Amalfi Coast, ( it’s on my bucket list) to try out, of course I readily accepted! It’s crazy good and so easy to make, my kind of baking, nothing complicated about it. It’s been quite a while since I’ve made this tart, I think it’s been about three years. Wrap the dough in plastic and leave it to rest in the refrigerator for at least 1 hour.It’s my blogiversary today, 8 years, I can hardly believe it! So I’m celebrating with a limoncello tart. As soon as it does, stop mixing or the pastry will lose its delicate short texture. The dough should just come together into a smooth ball. Add the flour mixture:Īdd the flour mixture and mix on low speed just until incorporated. Add the egg and egg yolk:Īdd the egg and the egg yolk and mix until combined. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a rubber spatula, combine the butter, confectioners’ sugar, and zest and mix until smooth. Whisk together the flour, baking powder, and salt in a mixing bowl. Whisk together the flour, baking powder, and salt:
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