The next recipe I made from the Sweet Tarts & Pies section of the Modern Baker Challenge was one of Kayte’s picks for her official blog post. This was another simple and delicious tart, made with sweet tart dough and ingredients I already had in the kitchen — sour cream, sugar, eggs, vanilla, lemon zest, and cream cheese.
After making the crust and preheating the oven, I mixed up the filling. I beat the cream cheese and sugar, then added the other ingredients one at a time, beating the mixture smooth after each addition. I scraped the mixture into the shell and smoothed the top.
I baked the tart at 325°F for 30 minutes, until the crust was baked through and the filling set. While the tart was baking I mixed the topping, which consisted of sour cream, sugar, and vanilla. I took the tart out of the oven, spread it with the sour cream glaze, and returned it to the oven for about 10 minutes, until the glaze was set.
When the tart had cooled and it was time to serve it, I recalled something I learned from Nick Malgieri in a cooking class. This was a huge tart, 11-inches, and I knew the slices would be long and thin if I cut them from edge to middle. Nick was slicing a large tart, and he began by cutting a circle in the center of the tart. One of the class participants asked him why he did this, and he explained that it makes the slices come out nicer looking, not overly long and thin.
This was the first time I had tried Nick’s method, and I have to say the slices came out looking really nice.
This tart was a big hit around here. It reminded everyone of cheesecake, and the sour cream gave it a distinctive flavor. Based on the reviews of some of the other Modern Bakers, I upped the lemon a bit by adding extra zest and the juice of the two lemons I zested. It had a great lemon flavor. Not as strong as lemon icebox pie, although that’s what it reminded me of.
This is definitely a recipe that will be making repeated appearances on my table.