Okay so they began as lemon bars...
...and then I felt like bars were too simple. Too EASY. Anyone could make a bar! This is EASTER! I have to make this a showstopper!
So I just used the same recipe and put them in a different pan...and BAM. Honestly, it just felt more like a complete, holiday dessert than a backyard treat for the kiddos. I don't know, maybe it's just me, but when someone pulls out a circular glory treat out of the ole kitchen, I'm all in.
Long story short. Happy Easter! We had a simple dinner, so I wanted something light that would compliment that as well. We have massive citrus trees that have a lot of fruit in the winter/spring, so our lemon tree was just begging to be plucked for this very day. I made them a few months ago with oranges, which were incredible; they were definitely more sweet than tart, but I'm super interested in making them with grapefruit to get that rich pink color....will update...if there are updates, if that ever happens.
Anywho, as some of you know, I just completed Whole30, so I decided to make a normal (dairy-free) lemon tart for everyone and a gluten-free, refined sugar-free one for myself. Ultimately, the GF/DF one came out more like a lemon-coconut caramel tart but, hey, we live and we learn and I still ate half of it, so that's success if I ever saw one.
I'll put up both recipes if you're interested, but fair warning, the GF/DF tart will come out brown only because the coconut sugar is brown, so the yellow of the lemon does not shine through as much as with the white flour and white sugar combo. I'm adding a picture of the GF/DF one to the VERY BOTTOM because it's not as pretty as the one with normal flour, but #realtalk it was still bomb.
Note to reader: I'm aware that it is Easter, so I'm sorry I did not make a "rising dessert" to fit the occasion.
*To make gluten-free/refined sugar-free, substitute:
Happy 2017. Let me tell you, 2016 was really not that bad in its entirety as so many have been saying the past few weeks. Yes, some controversial events took place, but personally last year took this fantastic 180° turn for me, and I feel like myself again after a long hiatus. "New year, new me" as they say! One of our dear family friends once told me that you must be grateful go those who are good to you, and that is a piece of advice I will always hold close to me throughout my life. 2017 is already looking like it is going to be a wonderful time, so I will enjoy each day to the fullest, as I have a tremendous amount of tomorrows. Onward to this lovely frangipane.
One of my current roommates has been so fascinated with PBS's The Great British Bake-Off with Mary Berry, so I decided to jump on board and watch some of the masterclasses. Essentially, Mary and Paul bake various traditional British goodies in which I discovered what an apricot frangipane tart was. I decided to tackle the tart by switching it to one that had pears and was dairy-free. It was a challenge but was a hit. I've never made pastry dough or poached pears in my entire life, so that was a new little bump in the road to tackle. Long story short, here it is.
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.