(BWD) French Riviera Lemon Tart

“This is tart in all the right ways” – my hubs

This week’s Tuesday’s with Dorie recipe is this amazing lemon tart. The crust came together easily. The lemon filling was quick. It chilled. We ate it. If you have ever made lemon bars that is what this tart made me think of. I think next time I make this (because this is begging to be made again) I may sprinkle some sugar on top and brulee it.

Something I would do differently: check to make sure I have the correct size fluted tart pan. Mine was too big so the crust, while still delicious, didn’t go all the way up the sides of the pan.

Some people made tarts, some made biscuits. Check out Tuesdays with Dorie to see how other bakers did this week!

4 Comments on “(BWD) French Riviera Lemon Tart

  1. tart pan size does not seem to be a standardized thing among recipes, and i never have the right one. regardless, i thought this was delicious…glad you thought so, too!

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  2. Your husband’s comment was on point! 👍. I felt like I had the same issue using the right size pan. In the end there was the perfect amount of filling so I guess it all worked out ok. This was delicious and I am glad you all enjoyed it too!

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  3. I agree with your hubs that it was tart in all the right ways. As for the crust I do the sides of the pan first, then the bottom. I was a little thinner on the bottom. Good luck next time.

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