Kate McDermott is the creator and founder of Art of the Pie. Since 2006 she has taught the time-honored craft of pie making to thousands. One of the most highly sought-after culinary instructors nationally, Kate is widely acknowledged as one of the best makers of pie ever. Named “Food Rock Star” by Seattle Magazine, Kate has given her Art of the Pie workshop to food luminaries as well as receiving high praise from Ruth Reichl, former editor of “Gourmet,” Dorie Greenspan, Elise Bauer of SimplyRecipes.com and many others. She has been featured in the New York Times, Washington Post, USA Today and countless other publications. In 2008 her pie was featured in “Saveur” Magazine’s Top 100 Issue and appeared on the cover. She has been written about in many books, magazines & blogs by award-winning authors. Always friendly, fun, and down-to-earth, Kate, a practitioner of kindness, aspires to pass on the craft of pie-making to as many as she can.
A bright lemony tart is a lovely way to perk up the darkest day and help chase those Wintertime blues away. As soon as I make one and it is ready to eat, friends just seem to show up at my cottage to say “hello”. I’m delighted to invite them in for a cup of tea and piece of tart around my table. In short time, all that is left are delicious crumbs and memories of good conversations and smiles. So, what to do when it’s all gone? Well, make another of course!
Lemon Tart is made in three stages and not all of them have to happen at once, so this can fit into busy schedules.
- Blind bake a crust and while it is still warm, paint it with egg white wash and let cool.
- Make homemade lemon curd.
- Put it all together and bake for a few minutes. Cool and enjoy!
And if you have any extra lemon curd left, it’s great to spread on freshly baked scones with some Kerrygold Irish Butter, too!