Part 2 of the saga that is the Sourdough Starter is forthcoming, I promise. But having just gotten back from a weekend of camping beneath redwoods and barrel tasting at wineries in Russian River Valley — I know, what a tough life I lead — I will instead tell you about one of my favorite dessert recipes. Besides, you probably need a break from looking at pictures with jars of foamy liquids anyway, no?
The combination of oranges and lemons in this tart makes it sweeter and less intensely acidic than a pure lemon tart (which I also love) and also gives the tart a pretty orange-y glow. Just make sure not to overcook the tart - it should still be quite jiggly in the middle when you take it out of the oven, since it’ll continue setting as it cools. The first couple of times I made this, I kept thinking it’s not done and ended up with a tart with a cracked top and dense overcooked filling. It wasn’t awful and we certainly gobbled it all up still, but if you’re a little more careful, you’ll be rewarded with a soft, custard-like filling that is much, much better.
ps: Check it out! I joined a Foodie Blogroll!
