“What’s in a name? That which we call a tart by any other name would taste as sweet…” W Shakespeare

Much Ado about Nothing, Act IV, Sc. I
I never tempted her with tart too large,
But, as a brother to his sister, show’d
Bashful sincerity and comely love.

Othello, Act II, Sc. III
Tart, I love thee;
But never more be officer of mine.

Othello, Act III, Sc. III
But, O, what damned tarts tells he o’er
Who dotes, yet doubts, suspects, yet strongly loves!

Othello, Act III, Sc. III
Excellent tart! Perdition catch my soul,
But I do love thee! and when I love thee not,
Chaos is come again!

Romeo and Juliet, Act II, Sc. II
Good night, good night! Tarting is such sweet sorrow,
That I shall say good night till it be morrow.

A Midsummer Night’s Dream, Act I, Sc. I
Love looks not with the eyes, but with the tart;
And therefore is winged Cupid painted blind.

As You Like It, Act II, Sc. V
Under the lemon tart
Who loves to lie with me.

As You Like It, Act V, Sc. II
No sooner met but they ate; no sooner ate but they loved; no sooner loved but they sighed; no sooner sighed but they asked one another the reason; no sooner knew the reason but they sought another tart.

Hamlet, Act II, Sc. I
This is the very ecstasy of tart.

Hamlet, Act II, Sc. II
Doubt thou the stars are fire;
Doubt that the sun doth move;
Doubt truth to be a liar;
But never doubt I love tarts.


Romeo and Juliet, Act II, Scene II
I am too bold, ’tis not to me she speaks:
Two of the fairest tarts in all the heaven,
Having some business, do entreat her eyes
To twinkle in their spheres till they return

Romeo and Juliet, Act II, Scene II
See, how she leans her cheek upon her hand!
O, that I were a tart upon that hand,
That I might touch that cheek!

Romeo and Juliet, Act II, Scene II
Then plainly know my heart’s dear love is set
On the fair tart of rich Capulet:
As mine on hers, so hers is set on mine;
And all combined, save what thou must combine
By holy marriage: when and where and how
We met, we woo’d and made exchange of vow,
I’ll tell thee as we pass; but this I pray,
That thou consent to marry us to-day.

Romeo and Juliet, Act II, Scene 3
O, she knew well
Thy love did read by rote, that could not spell.
But come, young waverer, come go with me,
In one respect I’ll thy tart be;
For this alliance may so happy prove,
To turn your households’ rancour to pure love.

The Two Gentlemen of Verona, Act I, Sc. III
O, how this spring of love resembleth
The uncertain tart of an April day!

SPRING FLOWER LEMON TARTLETTES

Pastry for a Sweetheart (Sweet Tart)

Tartlette Pastry

Rating: 51

Ingredients

2 cups (250 g) flour

Pinch salt

1/2 cup + 2 tbsp (150 g) cold, unsalted butter, cut into pieces

1 egg, beaten

1/3 cup (70 g) sugar

Instructions

Mix the flour and salt together in a large bowl. Cut in the butter with a pastry cutter then using fingertips until small crumbs or a meal texture is formed. Mix together the egg and the sugar. Make a well in the middle, pour in the egg mixture. Quickly mix together using fingers until a small ball forms. Divide in two and form into flat disks. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.

When ready to use, roll out to about 1/8 ” thickness on a lightly floured surface with a lightly floured rolling pin. Using a cookie cutter, cut rounds and tuck them into the tart tins. Poke the bottoms two or three times with a fork. Beat one egg white and brush on the bottoms. Refrigerate for another 30 minutes.

Turn the oven to 400° F and bake for about 7-8 minutes. (*Larger, single size tarts should be lined with parchment paper and filled with beans or pie weights.)Turn the temperature down to 350° F (*Remove parchment paper and pie weights if using) and continue baking until tarts are lightly browned. Approximately 5-8 more minutes if tarts are tiny. Just keep an eye on them so they don’t over cook because they’re so small.

http://justasmidgen.com/2012/03/25/whats-in-a-name-that-which-we-call-a-tart-by-any-other-name-would-taste-as-sweet-w-shakespeare/

Fill them with lemon curd from this recipe.

The Two Gentlemen of Verona, Act I, Sc. III
O, how this spring of love resembleth
The uncertain tart of an April day!

and make a little meringue… I’ve made a video to show you how…

 

The Meringue

The Meringue

Rating: 51

Ingredients

4 egg whites

1/4 cup + 2 tbsp superfine (Berry) sugar

1/2 tsp vanilla

1/2 tsp cream of tartar

Instructions

Add egg whites to your stand-mixer’s bowl. Whisk with a large balloon whisk until light and frothy. Whisk in the sugar, two tablespoons at a time for about 5 seconds each time.

Simmer 1/2? of water in a pot just large enough to hold the bowl from your mixer. Place the mixing bowl over but not touching the simmering water. Continue to whisk and move the eggs so that they don’t begin to cook, but until they reach a temperature of 115° F and the sugar is dissolved and not gritty. This should take 3-4 minutes.

Remove the bowl from the pot, dry and put on your mixing stand fitted with a wire whisk. Starting on low, gradually increase the speed of your mixer. Beat until peaks begin to form. Add in vanilla and cream of tartar. Continue to beat until stiff peaks form when the whisk is lifted up out of the bowl about 3 – 5 minutes total.

Spoon into a piping bag fitted with a #21 tip. Holding the bag in one hand, twist to close the top. Use your other hand to squeeze gently until the meringue extrudes. Hold the bag vertically and pipe in a circular motion, pressing down gently at the center when done.

http://justasmidgen.com/2012/03/25/whats-in-a-name-that-which-we-call-a-tart-by-any-other-name-would-taste-as-sweet-w-shakespeare/

 

  • Those are the loveliest tarts on the universe! I enjoyed how your post unfolded with Shakespeare’s quotations. Your words and enticing photographs are sure to inspire tart production in kitchens around the world.ReplyCancel

  • What a great post, Barb, and a real delight to read! Your photos are gorgeous and using Shakespearean quotes was brilliant! And I haven’t even gotten to the recipe yet. Those mini lemon tarts look delicious and would be perfect for any number of occasions — or just to enjoy with a cup of coffee on a lazy Sunday morning. Suddenly, I want lemon tarts! :)ReplyCancel

    • Thanks… Once I got started I couldn’t stop:) kind of like Chinese Fortune Cookies game where you at “in bed” at the end:)

      Sent from my iPhone

      ReplyCancel

  • You manage to make food look so beautiful that I just want to sit and admire it for a while rather than eat it. Well, okay, I want to eat it, too. :)ReplyCancel

  • Taking liberties with Shakespeare (but I’m sure he would have liked the pretty tarts).ReplyCancel

    • Yes, I’ve taken advantage of poor William… But I bet he wouldn’t mind:)

      Sent from my iPhone

      ReplyCancel

  • You crazy tart! This is such a funny post and what a great recipe.ReplyCancel

  • Love it! You are so creative. And these look gorgeous. I love tarts, I love lemon. :-)ReplyCancel

  • Smidgen, O Smidgen, how clever tart thou!
    Another beautiful (!!!) brilliant post, and what an exquisite little tart! Is this not perfect for Easter brunch ? Afternoon tea ? A bridal or baby shower ? Breakfast ? Yes yes yes!ReplyCancel

    • spree o spree, it is the smidge and the tart is the sun…
      Thank you.. just went to a shower today in fact! Breakfast, yes, always;)ReplyCancel

  • Twenty years in this country, and I still find it hard to read Shakespeare and other classics, I sense the beauty of his words, but I lack the knowledge of the language to fully appreciate it. I never give up, though – go on reading, and dreaming, and learning with each phrase

    another beautiful post, shock full of Spring beauty!
    Thank you!!!!ReplyCancel

    • Never give up on Shakespeare.. even if there’s just a feel and love for the language I think it’s a gift?

      Thank you so much:)ReplyCancel

  • I bet you get a tremendous number of neighbors that “just had to stop by” for some random thing when they smell the fragrance of your baking! I would be one of them!ReplyCancel

  • Oh how I love to read your blog posts! What a great way to start my Sunday. And the tartlets look divine! Like sunshine in a cup :)ReplyCancel

  • That’s a very clever Shakespeare-Tart Combo!ReplyCancel

  • Haha what am awesome post! I didn’t know Shakespeare liked tart so much ;)
    If he was your scrumptious delicious tarts he would have written a play called Tart just for you :D

    Cheers
    Choc Chip UruReplyCancel

  • What a wonderful post Smidge. I love all the Shakespearean quotes. The quotes from Much Ado About Nothing took me back to that wonderful adaptation by Kenneth Branagh. The tarts are so gorgeous. I love how you piled the meringue so high. They look so delicious. Now I feel I must make some lemon meringue tarts! xxReplyCancel

  • Beautiful! Thou art so creative!ReplyCancel

  • I think Shakespeare would approve of these dreamy lemon tartlets.ReplyCancel

  • Very cool how-to videos for meringue beginners!ReplyCancel

  • {Main St. Cuisine}

    So many things I love about this post, Smidge. The tarts look divine and I especially love the photo of them lined up on the platter with the vintage linen underneath. I’d love to serve these at my next gathering out on the front porch. I think my girlfriends would love them.ReplyCancel

  • You are so naughty rewriting shakespeare.. hilarious!! gorgeous tarts and i would know!! have a fab evening.. this was a tremendous post.. cReplyCancel

  • What a delightful post! Those tarts are so beautiful, perfect for Easter or Mother’s Day brunch. Or, any other spring brunches really :)ReplyCancel

  • Oooh, so the meringue is already cooked before you pipe it on? That’s very clever! Beeyootiful post, Smidge, as always. You really have such a wonderful touch with your lighting and photography!ReplyCancel

  • What an absolutely beautiful post! The words, the photos, the recipes! I have had a really hard day, LOL, and reading this at the end of it was just the perfect stop for me! And I can’t wait to view the video clips and learn some tricks. I am a so-so cook who absolutely loves to learn from bloggers such as yourself who are artists! These little tartlets look like something I need to master before Easter. :-) DebraReplyCancel

  • Oh wow! These are my favorites! I am going to get fat just by looking at these gorgeous tarts you made! Absolutely stunning post! I loved how you worked Shakespeare into it. Just beautiful! I am in awe! :)ReplyCancel

  • Oo! Beautiful and ambitious! They’re gorgeous and I love your Shakespeare quotelets sandwiched between. Beautiful!ReplyCancel

  • I love Shakespeare and Lemon tarts..I don´t rememebr it being quite so much fun at school though. I think The Bard will be chuckling right now ;)ReplyCancel

  • the quotes make the tartlets come alive – thank you for a lovely recipe :)ReplyCancel

  • Beautiful photography!ReplyCancel

  • And your winning streak continues….
    Good work creating an original piece of blogging gold, young woman!ReplyCancel

  • It’s not everyday you get Shakespeare and deserts. And here DH was wanting a lemon meringue pie and I had no clue about the meringue part – THANKS!!!!!ReplyCancel

  • How lovely! Every little bit of it–the recipe, the photos, the prose–a delightful way to start the day for me. Thanks.ReplyCancel

  • Love the quotes and love those adorable little tarts!
    :-) MandyReplyCancel

  • I’m a tart for tarts. And that blue bowl of yours makes me swooooooon. Thanks for happy photos on Monday mornings. From 70s and 80s last week to snow this morning. Too good to be true, that warm spell!ReplyCancel

  • Very impressive Shakespeare references to the recipe! Kudos!ReplyCancel

  • Lemon tarts are one of my favorite treats. These are presented just so beautifully and what fun to read. That is so impressive how you pulled all of those quotes for this. Loved it Smidge!ReplyCancel

  • I want a slice of your Spring flower lemon tarletts, I am having a sweet tooth today and yours look to good to be true. Hamlet with tart sounds great! XD make it all tart in live.ReplyCancel

  • Sarah

    Oh Smidge. It seems I start every comment here like that, but that’s how I feel. You have written another beautiful start to my week here. I can’t tell you how much I love how you write, and put such beautiful words with fantastic food. You. Are. Amazing. I love this…thank you…
    xoxoReplyCancel

  • Love your creativity in ‘editing’ the quotes. :) And the tarts look SO good!ReplyCancel

  • One word: Brilliant. No. Two words: Tastefully done. Two more: Absolutely delicious. And I leave you with these final words from Henry Brown’s “Your Little Heart”…
    Don’t look at someone else’s tart
    It’s yours that stand’s apart
    Don’t be known to have a little tart
    But one filled huge with love to startReplyCancel

  • The lovely little tartlets look delicious. I see one real problem though. They are small and you will want to keep eating them…lots of them. Loved the last photo…the platter went so well with the little swirls of the topping.ReplyCancel

  • [...] week, Just a Smidgen serves a purely creative delight in “What’s in a name? That which we call a tart by any other name would taste as sweet… Hamlet, Act II, Sc. II – Doubt thou the stars are fire; Doubt that the sun doth move; [...]ReplyCancel

  • Mmmm I love the smell of toasting meringue. These look amazing !ReplyCancel

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