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.