1001 Kitchen Tips #66 - How to glaze lemon tarts without a blow torch

Sunday, November 27, 2011
That's what I love about aga's - so versatile!
 Yes - that's right - fill the lemon tart, sprinkle with demerara sugar and flip it upside down direct on the aga plate for around 5 seconds. Not a job for the faint-hearted. Lift it off carefully with a palette knife and flip it right side up again on to a tray.
 It does make rather a lot of smoke though - not something you want to do in a house where the smoke alarms are super sensative - we did this at Wyelands earlier.

Afterwards just scrape the sugar remains from the aga plate, scrub it down and it's like back to normal - aren't aga's great!.

I have the feeling this would also work for creme brulee - as long as it reached to the top of the dish so it made contact with the aga plate.
Lemon tart with raspberry coulis and raspberry sorbet. 

N.B. - Only sprinkle the demerara sugar on top one layer of sugar crystals thick - shake off any excess before turning upside down on the aga top. What I found was that it is the top layer of sugar which caramelises - if there is too much sugar on top the top layer stays stuck to the aga plate when you lift it off, rather than on your lemon tart.



Grazing Kate said...

wow - I shall try this when I'm next visiting my sis-in-law. I'm sure she'll be delighted if I use her Aga like that. I'm impressed!

James said...

I've also done steaks direct on the aga top before too. The grill pan was too large for the aga - so was just not getting hot enough.
Aga's can be so versatile :)

Maggie said...

I love the wooden serving platter for the figs and the lemon tarts look to die for James.

James said...

Thanks! The tea-pot serving platter was part of the kitchen equip at the apartment we had - too good not to use.