French Riviera Lemon Tart

It is good to be in the Riviera! I have been baking tarts  à la Dorie for decades now and I thought I had made them all but this lemon tart is very different from all the rest. Starting with the crust I have not made one with olive oil before. Dorie’s sweet tart dough is so flawless that it has been my go to tart dough since the first bake. This tart shell is blind baked and I am always a little nervous with that as the crust can shrink but this tart does not requiring freezing, no fork pricking, no pie weights; just throw it in the oven for 10 minutes. Voilà perfect tart crust.

Now on to the lemon filling. I have had varying success with lemon fillings for pies and tarts. Some are too rich with butter and some do not set up but for me but this one was just right. I took the advice of Steph and strained my filling as it had bits of lumps which were either the cornstarch or the eggs, I got a silky smooth filling by doing that.

This tart garnered rave reviews. My husband declared it restaurant worthy and I would agree. It was tart, as in mouth pucker so the addition of whipped cream was needed. The crust was so tender and the filling so smooth. I think I have a new go to tart. To see what others thought head over to Tuesdays with Dorie.


2 Comments Add yours

  1. yes, this tart is just perfect all around!


  2. “Restaurant Worthy”!!! You can’t get a better review than that! Great job! This was so good…and fairly easy too!


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