Thursday, May 27, 2010


This tart was almost too tart, but then again... if you love lemon, it was just right. A fantastic dessert that seems light and rich at the same time. I'll have to make another one though, as we ate it all before I had a chance to photograph it! Mine was nowhere near as smooth and gorgeous as the one in the Gourmet photo, but I'm pretty sure it tasted just as good!
My Notes: Made this tart with... Meyer lemons (of course). The recipe called for a "fruity olive oil (preferably French)". I used a Clementine Olive Oil from Sonoma County instead (pretty sure that's not what they meant by "fruity", but I think it worked out really well). The crust dough was very unusual, unlike any I've used before: really soft as you spread it in the pan, but light and almost sandy once baked. It was a perfect foil for the rich lemony curd. All in all, it was quite quick and easy. Be sure to chill it for at least 4 hours before serving.
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