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Tarte au Citron
Lemon Tart
- Serves
8
- Difficulty
Medium
By Anne Willan
Published 2007
The hot Mediterranean climate of Provence is more favorable to savory dishes than to desserts based on cream and eggs. Notable exceptions include the amazing array of candied fruits in pâtisseries, sweet fritters such as Bugnes that stand up well to the heat, and this quintessential lemon tart.
Ingredients
Pâte Sucrée
1½ cups 185 g ½ teaspoon
Method
Make the pâte sucrée and chill until firm, 15 to 30 minutes. Roll out the dough and line the tart pan, and then chill for 30 minutes. Heat the oven to 375°F/190°C and set a baking sheet on a low shelf to heat. Bake the tart shell blind on the hot baking sheet and then let it cool, leaving the baking sheet in the oven and the oven on.
For the filling, pulse the almonds with
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