This blog features news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
Area home baker could compete for $1 million
Ruther Glen resident Jacqueline Termont’s lemon crumb tart is facing off right now against a Falls Church resident’s toasted coconut-brownie bon bons in online voting to determine which 100 recipes will enter the finals of the Pillsbury Bake-Off and compete for $1 million.
Now through June 22, you can go to the Bake-Off’s voting website to cast your vote for one of these recipes. Pillsbury is pitting pairs of recipes against each other for two weeks apiece all summer long to complete its field of finalists.
If Termont’s lemon tart manages to beat out the brownie bon bons, Termont’s recipe will be up against 99 others from home bakers from around the country at the 45th Pillsbury Bake-Off contest in Orlando, Fla., next March.
Ready to give it a try? Here’s the recipe:
Jacqueline’s Lemon Crumb Tart
Prep Time: 15 minutes
Start to Finish: 2 hours
Makes: 12 servings
1 roll refrigerated sugar cookie dough
1 cup all-purpose Flour
3/4 cup white chocolate chips
1 jar (10 oz) lemon curd
- Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, knead cookie dough and flour with hands until well blended. Stir in white chocolate chips. Reserve 1 cup of the mixture. Press remaining mixture in 10- or 11-inch tart pan with removable bottom.
- Bake 13 to 18 minutes or until edges just begin to brown. Cool 5 minutes. In small microwavable bowl, microwave lemon curd on high 20 to 30 seconds or until softened; stir until smooth and soft enough to spread. Spread to within 1 inch of crust edge. Sprinkle remaining crumb mixture evenly over top of tart.
Bake an additional 20 to 30 minutes or until light golden brown. Cool completely, about 1 hour. To serve, cut into 12 wedges. Store covered.