Thursday, January 11, 2007
Wednesday, January 11, 2007
I do occasionally bake something other than bread, although I can't stay away from it for very long.
Tuesday night was book club night, and my assignment was to bring one of the desserts. The main claim to fame of our book club is that in addition to dinner, we always have two desserts. I think it started as an accident once--the salad person made a mistake and brought dessert, and so we had two desserts and no salad. As with so many happy accidents, the wisdom of this became immediately apparent. These bars are from Food and Wine's series of simplified restaurant desserts. The original is a Key lime tart with almond cream topped by lime curd from Fauchon. Omitting the almond cream layer and the tart pan, it becomes a classic, and easy, bar.
2 T. salted roasted almonds
1/4 c. confectioner's sugar
1 stick unsalted butter, softened
1 large egg
1/2 t. vanilla
1 c. all-purpose flour
2 large eggs
1/4 c. plus 2 T. sugar
1/3 c. fresh lime juice
1/2 t. grated lime zest
9 T. cold unsalted butter, cut in 1/2-inch pieces
1. Pulse almonds and confectioners' sugar in food processor. Add butter and pulse until smooth. Pulse in egg and vanilla. Add flour and process until blended. Press pastry into 8x11-inch glass baking dish, pressing it up the side. Chill until firm.
2. Preheat oven to 350. Price pastry with fork and bake for 25 minutes. Cool.
3. Make lime curd. In heatproof bowl set over pan of simmering water, cook eggs, sugar, lime juice and zest, whisking, until thickened (about 7 minutes). Set bowl into ice water bath and stir until it cools slightly. Whisk in butter until mixture is smooth. Let cool at room temperature for about an hour.
4. Pour lime curd into pastry and refrigerate at least 6 hours. Cut into bars and serve with dollop of whipped cream.
-Adapted from Food and Wine
Posted by Marie at 8:33 PM