lemon tart

shallow depth of field


Hi! If you were expecting a Wednesday Yarn Along kind of post, there’ll be one of those next week. I’ve actually made some progress on my socks, and I think I’ll be casting on for another wip (work in progress), to give me a bit of a break from knitting socks. And I really need to get back into the groove of blogging regularly. Even though it’s kind of hard with the household that I’m currently living in. But more on that another day.


For today though, I’m sharing my homework with you. Yes, homework – it’s so weird to once again have assignments that have to be turned in. But this homework is all my own fault. You see, I signed up for a food photography class, and as part of our current homework, we were asked to take two photographs, of two food-related items. They could be anything from a finished food items to ingredients to herbs and spices. The assignment was two take two type of photographs – one with shallow depth of field, and one where the entire photograph, with all the components were in focus. The next class will deal with lighting, so this is a good prep for that class. So, in case you hadn’t noticed, the top photograph was the one with shallow depth of focus, and the following one is with everything in focus.


lemon tart bite

everything is supposed to be in focus


If you’ve followed this blog for a while, you might recognize the tart. I’ve made it before  and blogged about it too – it’s the whole lemon tart recipe from smitten kitchen. I’ve made it before, and quite successfully so. I’ve definitely gotten positive feedback from all the various consumer’s of the tart. This time around though, I made some changes. I used Meyer lemons instead of regular lemons, and it really does make a difference in the taste. It’s not better or worse, it’s just different. Honestly, I can’t tell you that I liked one or the other better, they’re both good.


I also used smitten kitchen’s great unshrinkable tart crust recipe instead of a Mürbteig base (classic German basic crust recipe). The crust was good – but not “oh my God, this is out of the world great, this is now my go-to crust recipe” great. I think I might stick with a regular Mürbteig. I like the texture better. Oh, and for the sake of the little person with dairy allergies I used Earth’s Balance soy-free butter sticks instead of butter – yes, also for the filling. I’m not a fan of margarine generally – the whole hydrogenated fat thing is a turn-off – but, well, if I want to make this a dessert that everyone around here can eat then there really isn’t much of an alternative. I did find the texture of the crust to be different though – it was so ‘buttery’ that I added extra flour to the crust in order to get a more of a dough and less of a buttery consistency. I have no idea how people got a crumbly kind of mixture in their food processor. I guess I should try making the version with butter before I render my verdict on the tart shell. And I do have some leftover dough which will probably be transformed into Easter cookies.



And that’s it from my end for today. Stay tuned for more of my photography adventures. I should have a new post up in a few days, probably on Friday. Until then!



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