Hand Mixer - Ideal for mixing doughs and batters
Pastry Rolling Pin - Essential for rolling out pie and tart dough
Silicone Baking Mat - Perfect for lining baking sheets
Cooking Oil Sprayer - Useful to coat tart pans with olive oil
Rubber Spatula - A must-have tool for scraping lemon curd from bowls
Digital Food Scale - Ensures accurate measurements in baking
Microplane Grater - Used for zesting lemons
Oxo Silicone Ice Cube Trays - Can be repurposed to make tartlets
Baking Stone or Heavy Bottom Skillet - Cooks the tart base evenly and potentially faster
Stainless Steel Mixing Bowls - Versatile for mixing and withstanding high temperatures
2 tablespoons almonds with skins, toasted and cooled
3/4 cup all-purpose flour
1/4 cup confectioners sugar
Pinch of fine sea salt
1/2 stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 1/2 tablespoons fruity olive oil (preferably French)
3 large lemons
3/4 cup granulated sugar
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter, cut into 1/2-inch cubes
2 tablespoons fruity olive oil (preferably French)
a 9-inch round tart pan with removable side; a small offset spatula
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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