As I continue to unpack the mystery boxes that were in my mom’s attic, I keep coming across old community cookbooks. I love reading them, seeing the ingredients that were used and noticing how ...

Grease 12 x 7.5cm/3in fluted tart tins. Roll out the pastry to a thickness of 5mm/¼in. Cut out circles with a 10cm/4in round cutter and use to line the tins, re-rolling the pastry as necessary.

Citron Tart with Grapefruit Sabayon(yield 50 servings)-50 3”pastry shells-2 ½ c. butter-1 ¼ c. crème fraiche-10 eggs-15 egg yolks-3 1/3 c. fresh lemon juice-3 1/3 c. granulated sugar-1/2 c ...

The beauty of freeze-dried potatoes. Citron for Sukkot. Pop-Tart inspiration. I’m Laurie Ochoa, general manager of L.A. Times Food, with this week’s Tasting Notes. Given that more than 250 ...

Citron Tart With Fresh Strawberries. 1 refrigerated rolled piecrust dough (such as Pillsbury) 1 cup sugar. 4 tablespoons butter. 2 tablespoons fresh lemon juice (juice from ½ large lemon) ...

Immediately poor into prepared tart shell and place in an oven at 200c, turn down to 160c and bake till set. Posted 3 Aug 2010 3 Aug 2010 Tue 3 Aug 2010 at 3:43pm , updated 16 Sep 2017 16 Sep 2017 ...

Buddha’s hand citron, with its gnarled “fingers,” is suited to slicing thinly for a Shaker-style tart. (Ricardo DeAratanha/Los Angeles Times) Advertisement ...

Pour into the tart case, flatten the top and allow to cool completely. Cut the remaining unzested lemon into delicate slices and remove any pips. Soften the slices in the pan of simmering water ...

Hi and welcome to the weekend. I have had a most egg-cellent week and I hope you have, too! Yes folks, today we are talking eggs! I am a firm believer in that old advertising slogan from back in ...

Good things come in small packages - like these delicate little tartlets. Test your piping skills on the top of your tarte au citron, if you dare! Equipment and preparation: for this recipe you ...

Hi and welcome to the weekend. I have had a most egg-cellent week and I hope you have, too! Yes folks, today we are talking eggs! I am a firm believer in that old advertising slogan from back in ...