This tart is to lemon lovers what crystallized ginger is to ginger aficionados—a sweet whammy of sharp flavor. It is also irresistible for its ease. Aside from some fine slicing of fruit, there is nothing off-putting for even a beginning baker.
Be sure to scout your markets for pretty lemons with thin, unblemished skin. Meyer lemons would be lovely here. So would Ranjipur limes or kumquats, or even a mixture of these puckery fruits.
This is a nice tart to serve while still a bit warm from the oven. A dollop of crème chantilly would be a fine adornment.
© 1992 All rights reserved. Published by Workman Publishing.