Eight Years of Blogging and a Limoncello Tart

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limoncello tart

It’s my blogiversary today, 8 years, I can hardly believe it! So I’m celebrating with a limoncello tart.

It’s been quite a while since I’ve made this tart, I think it’s been about three years. It’s crazy good and so easy to make, my kind of baking, nothing complicated about it.

limoncello

Recently I was lucky enough to receive two bottles of limoncello liqueur from Mama Agata’s Cooking School on the Amalfi Coast, ( it’s on my bucket list) to try out, of course I readily accepted!

We are huge fans of limoncello in my family, every holiday, special occasion and celebration includes some icy cold limoncello for toasting, my daughter likes to make a huge batch every year to give away for gifts, it’s a big undertaking, but so worth it.

limoncello tart ingredients

I knew as soon as it arrived I was going to make this tart to celebrate my eight year milestone, after all, it’s made from the beautiful lemons that grow on the Amalfi Coast, how special is that!

limoncello tart

Let’s talk a little bit about my eight years of blogging. Back in 2007 I asked my daughter to help me set up a blog, I was reading a bunch of blogs at the time and thought it would be fun to document my own recipes, it took her 15 minutes to get me up and running, the hardest part was me coming up with a name.

She set me up then walked out the door and said, ” you’ll be fine mom, just take a picture and talk about it” . Oh boy what a learning process it has been, especially with all the technical stuff that goes on behind the scenes.

My photos were hideous in the beginning, shooting with the flash on and under yellow lighting, what was I thinking? I often thought of changing them out now, but I never will, it is who I am, the good, the bad and the ugly, besides it’s nice to see a little progression over the years.

I thought by now I would get tired of blogging, but honestly I’m not, it still remains one of the best things I’ve ever done, I love the creative process and I’m always learning something new.

If you were to ask me what my favorite part of the process is I would have to say everything except writing out the actual recipe, I loathe that part! ( ha ha).  Sometimes I just stare at the computer and avoid writing out the recipe diverting my attention elsewhere.

I never was any good in math, my family and friends could attest to that, and don’t ask me to figure out a tip either!

Thanks for putting up with all my terms like, a pinch, a drizzle, a healthy dose, ovens vary so keep checking, taste it, add more or less, use whatever veggies you have on hand, I know it’s not very precise.

Today there are so many social media platforms, too many for this old girl, but I have to say, a new one that I do enjoy is Instagram, sharing some of your life with a series of pictures, it’s different than this blog, it’s more day to day. You can follow me there if you’re interested.

But over and above everything else, the fringe benefit of blogging all these years has been the friendships I’ve made, friendships with other bloggers and even readers of my blog, I appreciate all of you and in addition my family and close friends, and I just want to say thank you to each and every one of you!

So I’m still hanging around for a while.

blueberry sauce

Now lets get back to that dreamy limoncello tart… You have to make this blueberry sauce to serve along side it so you can swipe each bite into it, it takes it over the top!

limoncello tart

Salute!

4.6 from 5 reviews
Eight Years of Blogging and a Limoncello Tart
 
Grab a bottle of limoncello and make this while you're sipping a little on the side.
Author:
Ingredients
  • 1 - 9" tart pan with removable bottom
  • 1-7 oz. bag of amaretto cookies, (for the crust)
  • 6 tablespoons of melted butter
  • 2 egg yolks
  • 1 can sweetened condensed milk
  • ¼ cup plus 2 tablespoons of limoncello liqueur
  • 2 tablespoons of lemon juice
  • 1 tablespoon of lemon zest
  • 1 pint of fresh blueberries
  • ¼ cup of sugar
  • a little limoncello to flavor berries when finish cooking down
Instructions
  1. Heat oven to 350 degrees.
  2. Melt butter
  3. In a food processor, whirl the package of amaretto cookies then pour in the melted butter and process until it all comes together.
  4. Pat crust into tart pan, place on a baking sheet and pre-cook crust for 5 minutes, then let it cool down.
  5. While crust is cooling, mix together the egg yolks, condensed milk, lemon juice, limoncello and the zest, blend with a hand mixer until creamy.
  6. Pour into prepared crust and bake 15 to 20 minutes more, it should be firmed up but not overcooked.
  7. While tart is baking pour berries into a small saucepan along with the sugar, keep stirring and cook down until it becomes a sauce, nice and thick.
  8. Add a little zest and limoncello to flavor it up a bit.
  9. Completely cool down the tart and the sauce and refrigerate both, both should be nice and chilled before eating, it needs to cool several hours so it cuts nice, or you can even make it the day before eating it.

 

 

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Comments

  1. I am sure you were one of my very first blogging friends. It has been an enjoyable ride hasn’t it? t agree about blogging even after all of these years. It has certainly changed from the tight knit community it used to be but as long as we are both still having fun it is worth the effort. Congratulations on keeping it going and still making it fun for the rest of us!!!

  2. Yours is my favorite blog for Italian foods! Happy anniversary and a limoncello toast to you on this great day!

  3. I am so bummed that I only discovered your blog a year or so ago! On the other hand, it gives me a lot to browse through from the past posts. I discovered you with your posting of the zuchinni noodles with roasted tomatoes recipe that you posted on Facebook. Since then, I have made that recipe at least two dozen times….it is absolutely fabulous! And bought the Spiralizer just for that recipe. I LOVE LOVE LOVE your recipes and your blog! So glad you aren’t thinking of quitting any time soon. Oh yeah, going to make the Lemoncello Tart this week.

    Thanks for all your hard work,
    Stephanie

  4. Happy 8th my friend!
    xo

  5. Congratulations.
    I am thankful your daughter helped you set up the blog and very happy that you plan on continuing. As for math and recipes- your recipes have gotten, not better, but more like traditional over the years but I did not have any problem with a pinch, use whatever, or any other vague direction as that is how I learned to cook. Your recipes make a great guide and I look forward to each and every post.

  6. Congratulations on your 8 years!!! I am a very late arrival to this blog but I look forward to your posts every week. I love your easy style with a pinch of this and a whatever of that – it makes for a real-life recipe. Plus, growing up my entire life in Chicago, I have been missing out on an Italian phenom – Freddy’s. If it wasn’t for you, I would never have found Freddy’s or their ricotta gnocchi. I dream about your gnocchi in brown butter & basil reciipe. Keep up the good work.

  7. Marie – I’m so glad you are a blogger and that we met in person in Chicago years ago. You have tons of talent in cooking, AND in photography. All your food is approachable and delicious. Don’t ever stop. Lots of us would really miss your great recipes and ideas.

  8. Carol (LaBanco) Szafalowicz says

    Congratulations Marie. What a wonderful sense of accomplishment. To find something you enjoy so much is such a gift.
    I don’t know how long I’ve followed you or how and when I found you, but I can tell you everything I ever made
    from your wonderful recipes have given me and my family great pleasure. You were truly responsible in getting me
    really interested in cooking and reaching beyond my usual recipes. All your recipes are delicious and so doable. (is that a word?)
    So keep em coming and know many of us are out here waiting for your next recipe. Cheers and here’s to the next 8.
    xo Warmly, Carol

  9. Congratulations Marie!! It is so funny that your daughter was involved in your blog and it was my children who said “Mom you start a blog”. A what???!!! That was two years ago. I’m a newbie at this and I absolutely love what I’m doing. You are a marvel and such an inspiration and reading a pinch, and a healthy dose, and a swig, and whatever is the way we talk — why not write it as a recipe. After all the Italians use q.b. the quanto basta. And I had to chuckle about writing down the actual recipe — I feel the same way. I love writing stories and I understand about the photos — you have been so generous with your tips and advice. Grazie mille! Your photos are truly outstanding so I not only madly pin your recipes but I’ve got my nose to the computer screen studying your photos. I am always excited to see another one of your vegetables and I don’t have any limoncello in the house — we drank it all 🙂 so I will toast you this evening with Fra Angelico. Abbracci e baci!

    • Ha ha, it’s good to know I’m not the only who doesn’t like writing recipes out! Thank goodness our kids helped us both out.
      Cheers Marisa

  10. Auguri, Marie! I enjoy your posts and your recipes, and the blogosphere is a better (and more delicious) place because of you. It’s funny; I have the opposite problem as you when it comes to writing up the recipe. I sometimes wish I could JUST post recipes and no text, mainly because it takes me too long to figure out what to say and how to say it. As you know, I just got back from your beautiful home town of Chicago. Next time I’m there we will get together for sure. I have some homemade limoncello in my freezer and it is (of course) oppressively hot and humid here in Virginia so I shall enjoy a glass this evening in your honor. Cheers, my friend.

  11. Congrats Marie by blogging amazing and delicious recipe!
    This lemon tart is amazing:)
    Baci!

  12. Congrats, I love your blogs.

  13. So happy to have met you 8 years ago on your blog, Marie ,and one time in person in Chicago! I have always enjoyed your creative and delicious recipes. I also love Instagram, facebook, and of course Pinterest. I just wish I had more time in the day to do all, but it’s been fun being busy with grandchildren and exploring our new state.

    Your lemoncello tart looks fabulous with its amaretti cookie crust–yum!! I love lemoncello!

    Cheer and congrats on your blog anniversary my friend!

  14. Marie in AZ says

    Hi, Marie–and Complimenti on your 8 years! I love your recipes and photos, and this limoncello tart will be making an appearance on my kitchen table very soon (maybe tonight!). A favor, if you don’t mind–I was really taken by the simplicity and heft of the pretty little aperitif glass in your photo! Would you mind telling me where I can pick up a few like yours? Many thanks, and your blog is one of my faves! Grazie in advance, and have a wonderful day….Marie in AZ

  15. Congratulations Marie. Your recipe ‘terms’ are the mark of a true Italian cook.
    I’ve always wanted a seat at your table!

  16. Marie, you were one of my first Bloggers that I started following and have done ever since. Your emails brighten my day and I love your enthusiasm for all things food. Here’s to the next 8 years xoxo

  17. My dearest Marie, I have so missed being able to blog hop and to feast at your fantastic Italian table! Hearty congratulations on your blog anniversary! Here’s to many, many, many more awesome feasting!

  18. Made me smile as I was reading this. Going to have to try and make this over the weekend!!

  19. It looks yummy.
    Happy 8 🙂

  20. Congratulations on your anniversary! This tart is fantastic! I will be making it soon!

  21. I made this and my guests found it a bit “boozy’ tasting. I agree. I would suggest a little less lemoncillo liquor and more natural lemon juice.

    • I guess it’s all according to personal taste, I must like that “boozy” taste!

      • haha..normally I do too, but it’s quite overpowering. Really love the lemon liquor though and will definitely be using it for summer drinks 🙂

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