I sure hope you all had a perfect Mothers Day.
You are going to be excited that you stopped by today!
Really . . . you are.
You get the recipe for this amazing Tart and also a great surprise.
I have a great GIVEAWAY for you!
Dresses are like cupcakes, you simply can’t have too many of them.
If you’re not familiar with Shabby Apple . . . you’re missing out! Shabby Apple is an online boutique selling stylish & unique Women’s dresses, skirts, blouses, maternity, little girls dresses and gorgeous accessories. What makes Shabby Apple so unique is that their pieces represent a return to the original concept of a dress: a one-piece outfit that can be worn comfortably in any situation without the need for cardigans on top or camisoles underneath to make them “more appropriate. ” They also have a huge variety to choose from, as well as a size for every figure. You can even enter in your own body type. For example: You might be a pear, willowy, muscular, well-rounded, etc . . . and they will tell you which dresses are the best fit for your bod!
If you are chosen the lucky winner . . . You get to choose (one) favorite dress, from the selection below.
You can click on the pictures or the name of the dress and go take a bigger peek!
With a half-sleeve and a stylish tie at the collar’s v-neck, the top of this dress has a classic, nostalgic feel. Cut off with a high waist, the dress then drops to a sleek, slimming pencil skirt, creating the perfect feminine shape. Creamy white is contrasted by black cotton poplin. The look here is simple, clean and elegant. A classic style that will outlive all the trends. Or . . .
A true gem of a multi-tasker, the Azure Coast dress, with it’s playful puff sleeves and no-nonsense shirt collar, is perfect for the office or a weekend getaway at the shore. This ocean-colored beauty sports faux-wrap styling—the skirt closes all the way—giving you the look of your favorite wrap dress without the anxiety of worrying whether or not you’re unintentionally showing too much leg.
See something you like? Here’s how you can make it yours:
“Like” Shabby Apple on Facebook, and also leave a comment here on my blog letting me know that you did just that, and also which dress you would like, if you’re the big winner.
For a few more entries, do any or all of the following, and leave a comment about each one.
- Tweet about this giveaway, mentioning Shabby Apple and Get Off Your Butt and BAKE! and link to this post (hint: use the share buttons below to quickly grab a shortened url and access to your twitter account)
- Tell your Facebook friends about this giveaway, with a link to this post (hint: the share buttons below make this a cinch!)
The contest will close on Saturday, May 14th at midnight (MST) and I’ll choose a random generator based winner. The winner will be announced on my next post.
But wait . . . even if you aren’t the winner, there is still Good news!
Any of my readers can use this coupon code getoffbuttandbake10off at checkout to receive 10% off your purchase!
Last but not least . . . Please VOTE for me at BABBLE . . . Everyday if you can, and make this TART!
That will give you another entry for the giveaway. Let me know in your comment that you voted on Babble.
All you have to do is click the babble badge below, find Get Off Your Butt and BAKE (#8) and “like me” everyday.
- ½ recipe Tender Pie Dough
- ½ teaspoon unflavored gelatin Powder
- 1 tablespoon cold water
- 1 cup Lemon Curd
- ¼ cup heavy cream, divided
- 1½ pints fresh strawberries or other berries
- Apricot Glaze
- 14 tablespoons (1¾ sticks) unsalted butter, cool room temperature, cut into tablespoons
- ⅓ cup whole milk
- 2½ cups all purpose flour
- 1 tablespoon plus 1 teaspoon sugar
- ¼ teaspoon fine sea salt
- ⅓ cup apricot preserves + 2 tablespoons water
- 4 large lemons
- 10 large egg yolks
- 1 cup plus 2 tablespoons granulated sugar
- 8 tablespoons (1 stick) unsalted butter, at room temperature, cut into ½ inch cubes
- Position a rack in the bottom third of the oven and preheat to 350 degrees F. On a lightly floured work surface, roll out the dough into a ⅛ ” thick circle. Line a 9 inch tart pan with a removable bottom with the dough. Pierce the bottom of the dough in a uniform pattern with a fork. Freeze for 15 minutes.
- Line the dough with a 13 to 14 inch round of parchment paper and fill with pastry weights or dried beans. Place the pan on a sheet pan. Bake for 15 min. Remove from the oven and remove the parchment and the weights. Continue baking until the pastry is golden brown, 10 to 15 minutes more. Transfer to a wire rack and cool completely.
- Sprinkle the gelatin over the water in a ramekin. Let stand until the gelatin absorbs the water, about 5 minutes. Bring ½ inch of water to a simmer in a small saucepan. Place the ramekin in the water and stir constantly with a small silicone spatula until the gelatin is completely dissolved, at least 1 minutes. Remove the ramekin from the water.
- Place the lemon curd in a large bowl. Stir 1 tablespoon of the cream into the gelatin. Whip the remaining cream in a chilled medium bowl with a handheld electric mixer at high speed until the cream is well thickened but hasn’t formed peaks. With the mixer running, pour the gelatin mixture near the beaters so it is quickly and evenly distributed into the cream. Continue beating until the cream forms soft peaks. Stir one quarter of the whipped cream into the lemon curd to lighten it, then fold in the remaining cream.
- Spread the lemon filling in the cooled pastry shell. Cover with plastic wrap, with the wrap not touching the pastry edges. (It will soften the crust) Refrigerate until chilled and set, at least 1 hour.
- Remove the plastic wrap. Arrange the strawberries, cut sides down, in concentric circles on the filling. Brush with the warm glaze. Remove the sides of the pan and serve at once.
- Beat the butter in the bowl of a heavy duty stand mixer fitted with the paddle attachment at high speed until the butter is smooth, about 2 minutes. With the mixer running, slowly dribble in the milk, occasionally stopping the mixer and scraping down the sides of the bowl with a spatula. The butter mixture should be fluffy, smooth, and shiny, like a buttercream frosting.
- Mix the flour, sugar, and salt together in a small bowl. With the mixer speed on LOW, gradually add the flour mixture and incorporate just until the dough forms a mass on the paddle and the sides of the bowl are clean. Turn over the dough onto a lightly floured surface. Knead very gently until it is smooth. Divide the dough in half. Shape each portion into a disk, about 1 inch thick. Wrap each disk in plastic wrap.
- Refrigerate until chilled but not hard, 30 minutes or so. The dough can be refrigerated up to 1 day but it will be very hard, and should stand at room temperature for about 30 minutes before rolling out. The dough can also be frozen, double wrapped in plastic, for up to 2 weeks. Defrost in the refrigerator overnight.
- Combine the preserves and water in a heavy-bottomed small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 1 minute. Strain through a sieve set over a small bowl and discard the solids. Let cool slightly, but use while warm.
- Rinse the lemons under cold water and dry well. Using the small holes on a box grater or a microplane zester, remove the yellow colored zest from the lemons, being sure not to remove the bitter white pith. Cut and squeeze the lemons and strain the juice. You should have about ⅔ cup juice.
- Place a heatproof medium bowl with a med. mesh wire sieve near the stove. In a large heatproof bowl, whisk the yolks, sugar, lemon juice, and zest to combine. Place over a saucepan of simmering water. Using a silicone spatula, cook the curd, scraping down the sides of the bowl often, until it is opaque and thick enough to cling to the spatula, about 10 minutes. (A finger run through the curd on the spatula will cut a swath, and an instant-read thermometer inserted into the curd will read 185 degrees)
- Strain the mixture through the wire sieve into a med. bowl. (Use the spatula and stir the mixture to help it flow through the sieve and gently push the curd through the strainer. Gradually whisk in the butter, allowing each addition to incorporate before adding more. Press a piece of plastic wrap directly onto the curd, and pierce a few holes to allow the steam to escape. Cool completely, transfer to a covered container, and refrigerate for up to 3 days.