Bake-Off contestant met Martha Stewart
A Ruther Glen woman who participated in the finals of the Pillsbury Bake-Off Contest did not win any prizes, but she got the opportunity to meet television personality Martha Stewart.
“Martha Stewart stopped by my area to introduce herself and wish me luck,” said Jackie Termont, 33.
Termont, who participated in the 45th biennial contest in Orlando, Fla. on March 27, plans to re-enter in years to come due to the great experience she had and the talented people she met.
“Several of us made pacts to meet again in two years as the next 100 finalists,” said Termont, who lives in Ladysmith Village.
The contest included 100 finalists who baked their entry in a mini-kitchen in front of a live television audience on the Martha Stewart Show.
Termont entered the Sweet Treats Category with her Lemon Crumb Tart. “I didn’t place, but I did the best that I could,” said Termont. “I had no disasters, and everything turned out okay.”
Contestants were able to sample other entries in their spare time. Termont was impressed with how delicious everything tasted.
“The food was excellent, but that’s expected of a finalist,” she said.
Termont stayed at the Peabody Hotel in Orlando for five days. Her husband, Matt, her mother, Sharon Eberhard, and her sister, Kim McGologhlin, made the trip, too.
Termont was one of 10 finalists chosen by online voting. Her Lemon Crumb Tart, which got her selected, was a spur of the moment recipe idea.
Jackie’s Lemon Crumb Tart
Prep Time: 15 Min
Total Time: 2 Hr 20 Min
Makes: 12 servings
1 roll Pillsbury® refrigerated sugar cookie dough
1 cup Pillsbury BEST® All Purpose Flour
¾ cup Hershey’s® premier white baking chips
1 jar (10 oz) lemon curd
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, knead cookie dough and flour with hands until well blended. Stir in white chips. Reserve 1 cup of the mixture for topping. Press remaining mixture in 10- or 11-inch tart pan with removable bottom.
Bake 13 to 18 minutes or until edges just begin to brown. Cool 5 minutes. In small microwavable bowl, microwave lemon curd on High 20 to 30 seconds or until softened; stir until smooth and of spreading consistency. Spread to within 1 inch of crust edge. Sprinkle reserved crumb mixture evenly over top of tart.
Bake an additional 20 to 30 minutes or until light golden brown. Cool completely, about 1 hour. To serve, cut into 12 wedges. Store covered.