Citrus Tart

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Preparation info
  • Serves

    8–10

    • Difficulty

      Easy

Appears in

By Alice Medrich

Published 1990

  • About

Try spreading the inside of the baked tart shell with 2 ounces of melted bittersweet chocolate instead of apricot glaze. Chill for about 10 minutes to harden chocolate before filling with pastry cream and topping with citrus slices.

Ingredients

  • 2 cups plus 1 tablespoon sugar
  • 2–3 bright-skinned organic* lemons

Method

  1. Combine 2 cups of the sugar with 2 cups water in a small saucepan; stir to moisten sugar. Bring to a simmer. Cover and cook for 2 minutes.
  2. Meanwhile, wash and slice lemons and