~Barefoot in The Park...Week-end

Someone asked me about the "Themed Week-ends " I put on here & how the got started. Well, My Mother was brought up in a house hold filled with pretty things that you were never allowed to touch. So when she had me she wanted things to be different. We never save the good china for special occasions. Instead we invent special reasons to use them. You don't have to spend a lot of money you just have to put your heart into whatever you are doing.We didn't have much money when my parents divorced so we would rent a movie and make a big thing out of it. With themed food to go along with it. There for stretching the day out. We always take liberties with the names of the foods to make it even more fun. So break out that china and put a delivered pizza on them. Pour a Pepsi into your best wine glasses. It doesn't matter. On that note it's a long week-end so here is a bonus movie theme for you...

Barefoot in the Park.
Its focus is on newlywed couple Corie and Paul Bratter, who are setting up house in a minuscule fifth-floor walkup apartment in a downtown-Manhattan brownstone. Paul is a straight-laced attorney, Corie a far more spontaneous free spirit. The two must contend with a lack of heat, a skylight with a gaping hole, several long flights of stairs, oddball neighbor Victor Velasco, and Corie's well-meaning mother, in addition to adjusting to married life.

and your dish is...
Newly Wed I Love You BruleeLemon Tart

1 1/2 lemons, scrubbed and dried
1 1/2 cups sugar
1 large egg, room temperature
2 lare egg yolks, room temp
1 1/2 tbsp cornstarch
1/2 c. heavy cream
1/2 stick unsalted butter, melted and cooled
1 9-inch tart shell made partially baked and cooled

Whipped cream, creme fraiche or confectioners' sugar for garnish

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Place tart pan on baking sheet lined with parchment or silicone mat.

Slice whole lemon in half and pull out seeds from it and the half. Then cut lemons into small pieces.

Filling is best made in a blender, but you can use a food processor. Take care to work ingredients until they are smooth and to scrape down sides of bowl often. Put lemons and sugar in blender or processor and pulse, blend and scrape down sides until you have smooth mix. Add remaining filling ingredients and pulse and blend until filling is homogeneous. Rap bowl on counter several times to de-bubble filling as much as possible, and pour it into partially baked crust.

Very carefully--tart shell will be full--transfer baking sheet to oven. Bake 20 minutes, then increase oven temp to 350 degrees F and bake tart for an additional 25 to 30 minutes. (total time is 45 to 50 minutes). Don't be alarmed when filling starts to bubble up. (It might even bubble over edge of tart--that's okay.) When tart is properly baked, it should be set, although perhaps still shaky in center, and most of top will have formed a light sugary crust.

Transfer tart pan to cooling rack and let cool to room temperature. Throw some sugar on top and brulee it. The top willthat burnished, glassy finish on it that got all crackly when you cut into it.

Read more: http://stickygooeycreamychewy.blogspot.com/2009/05/twd-lemon-tart-brulee.html#ixzz0KFnEIIP5&C