36 replies to this topic

[Swisskaese]

As someone who has made the Thomas Keller tart, I would not substitute the pine nuts for anything but almonds. All other nuts would be too over powering and I wouldn't use as many almonds as it calls for pinenuts. Pinenuts are quite subtle in this recipe.

I decided not to use any nuts in the crust and it still tasted wonderful.

[savvysearch]

I made a citron cream that separated with a pool of butter on top. Don't know what I did wrong.
Here's the recipe I used.

400g sugar
400g eggs
180g lemon juice
530g butter

Whisked the sugar, juice and eggs and heated until boiled and thickened. Then added butter and whisked over boil for about 10 minutes. By the time I strained it, there was a pool of butter on top. What are possible causes of that? Any guesses what happened?

[SylviaLovegren]

Whisked the sugar, juice and eggs and heated until boiled and thickened. Then added butter and whisked over boil for about 10 minutes. By the time I strained it, there was a pool of butter on top. What are possible causes of that? Any guesses what happened?

Sounds like it was too hot.

[LindaK]

My favorite recipe is from Bistro Cooking by Patricia Wells. It uses creme fraiche (or heavy cream) instead of butter in the filling, And best of all you don't have to pre-cook it. Just pour the mixture into a partially-baked tart shell and bake. Foolproof and absolutely delicious.

[ChrisTaylor]

On the recommmendation of a whole bunch of people in this thread, I used Keller's Laundry recipe as a starting point. Some modifications, tho':

-- the base was all flour as pine nuts are v. expensive here too (as is almond meal, for that matter)
-- I decreased, somewhat, the amount of sugar and increased the amount of juice
-- used a stupid amount of zest

The result: a very tart tart. Which is exactly what I wanted.

[lstrelau]

Be careful if using the cheap Chinese pine nuts in case they are the variety that temporarily screws up your ability to taste properly. You can find info on the web to describe how to identify the different types.


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[Joel Hicks]

I use Rick Steins recipe from his book "Food Heroes another Helping"

Ive made it many times and it has never failed me. Here is one from last week.