Asparagus tart recipe9/18/2023 ![]() ![]() I love quiche, asparagus and tarragon, but for some reason this didn't work well. Served a wedge with a small salad as first course for a dinner party of 8. I used homemade pastry dough for the crust, but otherwise followed the recipe exactly. I made this dish for lunch with a salad over the holidays for my family. The custard was amazingly light but not terribly rich. Otherwise followed it to the letter and it was great. I used a whole wheat pre-made pie crust so I didn't pre-bake the crust. I bought freshly-harvested asparagus and couldn't bear to part with any part of it. ![]() I have 3 springboard pans and each one of them leaked the custard filling out. How do you keep the filling from leaking out of a springboard pan? To the cook from Phoenix: you should use a tart pan with a removable bottom for this recipe - not a springform pan - and the dough should hold the filling in. I will definately try this one again-original recipe and also variations (I'll be buying some tarragon to try it that way). It was absolutely delicious with salad for lunch with some friends. I substituted fresh mini basil leaves for the tarragon, and baked it in a prebaked frozen tenderflake pie crust (regular not deep dish). ![]() I used this as a base recipe, used less asparagus and added roasted red peppers, sundried tomatoes, and some chunks of herbed goat cheese. If I were to make it again I'd add some of the items mentioned by other reviewers. Until I actually stuck to the recipe! So I have remembered the lesson my Home Economics teacher taught me many decades ago: when baking, just follow the recipe! This one will yield one slightly crunchy, very cheesy, asparagus tart which will certainly inspire gentle thoughts.Made as written and thought it was kind of boring. I had to follow my mother-in-law’s recipe to the letter to test it for the blog and what do you know? It turned out just like hers! Previous attempts have always been slightly different from hers. This recipe has taught me something very valuable though. I like to “make it better” by adding my own touches – I suppose to be able to claim some of the accolades for myself. Honestly though, I often do not follow recipes. In fact, it is perfect for a warm lunch with some salad and a glass of crisp white wine.Īs the author of this recipe blog, I would tell you that following the recipe is of utmost importance. It is good at room temperature or warmed up. You can make the tart in advance and refrigerate it overnight. Add to that how easy it is to make and I can see why this was one of her most-used recipes. This asparagus tart has a delicately crunchy base, and the asparagus flavour is not overpowering. A good old 1980s throwback like my Apple Cake. Naturally, that was one of my favourites and my mother-in-law’s Classic Asparagus Tart has the same vibe. But do you remember the asparagus hors d’ oeuvres of the 1970s and 80s? Steamed asparagus smothered in cheese sauce. And it was delicious!Īsparagus is best eaten lightly grilled with some lemon butter and a hint of garlic. Classic Asparagus Tart was her savoury go-to recipe for the tea parties she hosted yearly on her birthday. Definitely not a monster-in-law at all! Cooking wasn’t her favourite activity but she had some dishes which try as I might, I just can’t make as she did. I could not have asked for a better mother-in-law. She was a gentle and kind-hearted English lady. This Classic Asparagus Tart recipe comes from my mother-in-law. You have to harvest and use it before the stems go woody. Asparagus is a Spring crop and quite delicate in nature. After all, it does seem to have diuretic and supposedly aphrodisiac properties. ![]() I was worried what a Google search on asparagus might turn up. The English author Charles Lamb’s quote makes me feel quite pleased. ![]()
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