French Lemon Tart
In this classic citrus tart, the lemony custard is poured into the baked tart shell, so there's no need to worry about an undercooked crust or a curdled filling. Slideshow: French Desserts
In this classic citrus tart, the lemony custard is poured into the baked tart shell, so there's no need to worry about an undercooked crust or a curdled filling. Slideshow: French Desserts
I found the crust difficult to roll out. I ended up putting it together like a jigsaw puzzle. But it worked. However, my experience was that the recommended oven temperature is too hot and the cooking time is too long. My crust was too dark brown. The filling was perfect.
I made this and accidentally forgot to add the stick of butter to the filling. Everyone still loved it. Can't wait to try this recipe with other citrus fruits. Inspired by FlwrPwr's grapefruit version below. Will try to remember the butter.
I decided to make this with grapefruit instead of lemon--my second grapefruit riff on a lemon dessert. I also substituted corn meal/ corn starch for wheat to make the crust gluten free. I would pair with Gruener Veltliner, but I am a wine apprentice.