I just love Dorie’s recipes when they call for the food processor or the blender because they cut down on time and it was getting late.
My poor crust got a little brown after I baked it. I mixed in some toasted chopped pecans. When I filled it with the tart I had too much and filled a little cup with the remainder. Since my crust started off with some browness, it got a bit more brown by the time the tart was done. It reminded me of a lemon bar. I tried the leftover tart and it was very tasty, not too tart though. I had to practice self control because I knew the tart would taste soo much better with the crust!
In addition to Dorie’s Tartest Lemon Tart, we had a store bought chocolate cake from a local Ralph’s in the Encino area. I’ve never seen that cake at my local Ralph’s and we were all surprised how good it was! So we had a few slices left over from the Lemon Tart and half the cake left over from Ralph’s. My sister washed out my tart pan and gave me the pan to take home. Boo. But she was a very gracious host and deserved the lemony goodness of the Tartest Lemon Tart (not to mention the leftover hummus!)!
I’ll post the after shot when I get the pictures from my sister!
Thanks to Babette of Babette Feasts for choosing this recipe – loved it! Please visit Babette at Babette Feasts for the recipe and try it out for yourself! Then head on over to the TWD blog and check out all of the other variations available from the TWD bloglist!
Hmm, I visited Babette’s website and now know why my crust came out soo brown! I fully baked it instead of partially baking it prior to adding the lemon tart filling. I’m a goober. Babette’s Tartest Lemon Tart looks really delicious and it’s what my lemon tart wants to be when it grows up…
Next week: Fresh Mango Bread