I love anything lemon. So I was excited to make this weeks recipe, the French Riviera Lemon Tart. It was delicious. I invited friends to dinner the night I made it, in order to share this lemon joy. It was just the right combination of tart and sweet. This recipe started with simple ingredients and no use of a mixer, seemingly easy. But, once I got going, I sure made a big mess. It was truly easy to make in a short amount of time, but every time I turned around there was another dirty utensil or bowl. The only difficulty I had was getting the pie out of the pan when I was ready to serve it. I’m sure I missed a trick.
Everyone loved this tart. I even saw my husband, who does not like lemon or things that are tart, take a slice to finish it off the next day. He did make quite a puckered face when he ate it though.
This recipe can be found on page 281 of Baking with Dorie, by Dorie Greenspan.
Yes, somehow a lime snuck into my bowl. No worries, it was used for drinks later, not in the tart.
Amazingly, this came together with just my fingers!
I may have spent a little too much time fussing with the dough getting it to reach the edges of the tart pan.
It baked perfectly.
This happened…Yuck! (Thankfully, I had plenty of extra lemons on hand)
Amazing how the color changed as the butter was added.
I could not get the side to pop off of the tart pan once it was set. I needed to cut a piece of pie before I could pop it off. Is there a trick I missed? Should I have removed the side of the pan as soon as it came out of the oven or before I refrigerated it with the filling? I even tried setting the base on a bowl that only supported the bottom and tried to slide the side of the pan down, but it would not budge until that first piece was out! I feel certain there was a step I missed.
Yum!