Friday, March 29, 2013

Whole Lemon Tart

Only picture. So sorry. 

Anyway, this was an attempt to wipe this from my memory. And it worked! This was probably the easiest tart I've ever made. Crust--all in the food processor. Filling--all in the food processor. The crust was utterly perfect. I've adopted it as my new go-to tart recipe and I am already thinking of all the things I can fill it with. The filling was lovely, it had texture and tartness and sweetness and all in just the right combination.

If you have a food processor and a tart pan, you should add making this to your weekend plan. You can thank me later. Perhaps by inviting me over for a piece.

TGIP Rating--Whole Lemon Tart--KEEPER. Especially the crust. A note: there is no baking time on the recipe for the filled tart. I baked mine for about 35 or 40 minutes.

Next up: Coconut Bread. I need Spring to come apace, I keep thinking tropically-tinged baked goods will encourage it.

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