Thanks Bouland, it looks super, and arrived while I was making a tart. I like the addition of zest in the filling. I use it in almost everything else, why not a lemon tart? I also like the use of the glazed lemon on top and its syrup in the filling.
I made the Saveur tart yesterday for a small family dinner and served it with whipped cream (straight) to eat up some of the acidity. It was well received, most particularly by the 5 year old who practically breathed it in. She was also impressed to see the whipped cream made before her very eyes! (Only her mother thought it was a bit too tart!) Kimmie was right, the Saveur is a keeper. It's pretty straightforward, about at the difficulty level of a custard with a couple kinks. If you had dough ready in the fridge, it could even be done for a weekday dinner.
My thanks to all three of you. It's lovely to have these different recipes for lemon tart that have been tested out by discerning palates, and I will make them all. I enjoy variations. Like many others on the board, I'm into cookbooks, read recipes instead of eating before bed. But when you're taking a first try out to dinner (how arrogant), it's especially helpful to have one that's been proofed first.  |