Tuesdays with Dorie: Tartest Lemon Tart
May 12, 2009 at 3:47 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 44 Comments
Have I told you how happy I am that it’s May? One of the best months of the year in New York, if you ask me. I won’t even let all the rain rain we’ve recently had dampen my enthusiasm for a great month. I’m at the Union Square Greenmarket every Wednesday, stuffing asparagus, ramps and sunchokes into my little tote. I’m walking around without a jacket. I’m looking for new flip-flops. And, I’m enjoying another ray of springy sunshine right now– the Tartest Lemon Tart, chosen by Barb of Babette Feasts for TWD this week.
At first glance this recipe may throw you for a loop– it uses the whole lemon. That’s right kids, take everything but the seeds and chuck straight into a blender (try and use an organic lemon if you can)…with sugar, of course. If you’re worried about overwhelming puckeriness, you can follow a suggestion Dorie made here, and blanch the chopped up lemon in boiling water before proceeding with the recipe. I did this, and you never know, maybe my lemon was not so tart to begin with, but the blanching seemed to do the trick of removing any bitterness.
Dorie says in her recipe intro that the lemon filling becomes almost jelly-like in the oven, and I have to say that it kind of reminds me of a soft gumdrop. In combination with the cookie-like Sweet Tart Dough, it’s just stellar. And it’s also quite pretty, in a rustic sort of way. I didn’t feel the need to do much to it…a little powdered sugar on top and some whipped cream on the side. When they come into season, a tumble of fresh berries will be wonderful.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Babette Feasts. Don’t forget to check out the TWD Blogroll!
As a complete aside, I saw Chef Cheryl Smith while walking down Atlantic Avenue in Brooklyn the other day…does anyone remember her from the show Melting Pot from Food Network’s earlier days? I’m totally checking our her restaurant when I get a chance.
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a whisk and a spoon 
Yum! Beautiful looking tart.
Comment by Bria— May 12, 2009 #
Mine bubbled over like a volcano, but it turned out fine after some doctoring 🙂 A little bitter, but I don’t think my lemons were of the best quality. DELICIOUS dough!
Comment by Amanda— May 12, 2009 #
elle est superbe ta tarte ! je n’ai pas blanchi mes citrons ( mais la peau était mince ) et j’ai adoré cette recette.
Comment by isabelle— May 12, 2009 #
I totally remember Cheryl smith and wil have to check out the restaurant. Thanks for the tidbit. OH MY – I just looked at the address and I can take a nice walk there. Man – I’m easily distracted. Your tart looks AMAZING. How did you get that amazing color on it.
Comment by Eliana— May 12, 2009 #
Rustic is a lovely way to describe this tart. Glad you enjoyed!
Comment by Clivia— May 12, 2009 #
Your tart looks just beautiful! I really loved this one. Well done!
Comment by Susan at Sticky,Gooey,Creamy,Chewy— May 12, 2009 #
I’ve tried this recipe before and I absolutely love it. It’s the best lemon tart ever.
Comment by jo— May 12, 2009 #
Oh beautiful. I loved this one too. So very simple and yummy (after I figured out my crust issues, that is!)
Comment by Kara— May 12, 2009 #
Okay, I neeeeeed your adress! GIMME GIMME… so I can “surprise” you with a visit (begging) …for some of that lemon pie!
This is absolutely perfect, Steph!!!
….hummm… now, I know its New York… how many Stephanies could there possibly be in N.Y. really… coulnd’t be that bad… okay… concentrate… she also has a… and …she might be… hummm…
Comment by vibi— May 12, 2009 #
that looks so amazingly good. i bet the texture rocks. not to mention that lemon-flavored goodies are my favorite of all time.
Comment by Sophie— May 12, 2009 #
That recipe did make me do a double take with the whole lemon, but I ended up loving the result! Yours looks fabulous!!!
Comment by Charli— May 12, 2009 #
This sounds incredible! I just made a delicious lemon tart with a recipe from the Joy of Baking. I loved it because it was so tart and not at all overly sweet. I’ll have to try this one as well! Thanks. 🙂
Comment by cricket— May 12, 2009 #
so cool that it uses a whole lemon. I still have to make this one
Comment by Spike— May 12, 2009 #
I MUST try this tart!
Comment by Carrie of CKC— May 12, 2009 #
This looks wonderful. I think the filling probably did better in a full size tart, with the my little tartlets a lot of the filling bubbled over.
Comment by Kim— May 12, 2009 #
This one made me want to throw my tempeh lunch out the window and go straight for dessert!
Comment by Meghan Telpner— May 12, 2009 #
I agree that the consistency of the filling is wonderful, so soft and creamy. Yours looks great!
Comment by Amy— May 12, 2009 #
I have been craving something lemony and tart this whole week and …tadahhhhhhhh here it is! Thx so much for sharing!!!
Comment by nina— May 12, 2009 #
If I didn’t already have plans for my lemons this week (lemon bars!) I would make this instead… it looks wonderful! Maybe next week – you can never have too many lemons in spring. 🙂
Comment by Romy— May 12, 2009 #
What a lovely tart. Nicely done.
Comment by rainbowbrown— May 12, 2009 #
Great looking tart!
Comment by April— May 12, 2009 #
looks delicious!
Comment by snooky doodle— May 12, 2009 #
That is one seriously fantastic looking tart! Wonderful job. Mine was really bitter so next time I’ll either remove the pith or try blanching the lemon.
Comment by Tracey— May 12, 2009 #
I loved this as well and didnt find it too tart at all
Comment by Tammy— May 12, 2009 #
How beautiful. I should have removed the pith and blanched the peel! Darn.
Comment by Carol Peterman— May 12, 2009 #
Your tart looks gorgeous! Perfect, really.
Comment by pinkstripes— May 12, 2009 #
A beautiful tart Steph – makes me want a slice all over again.
Comment by Cakelaw— May 12, 2009 #
This looks great! And I am so jealous of your farmers’ markets. We just start this week, and I can’t wait to get myself some ramps. Ahhh…Union Square…I saw Mario Battali there once. He really does wear those ridiculous crocs all the time.
Comment by macduff— May 12, 2009 #
Your tart looks beautiful. This WAS delicious!
Comment by Katrina— May 12, 2009 #
Great job! Mine was disappointing. Too bitter for my taste!
Comment by Kim Turner— May 13, 2009 #
I just love the idea of you walking around stuffing fresh things in your tote at the market. Really gets me in the mood for summer. As does this photo of your beautiful tart…how did you get it to look so extraordinarily perfect??? The crust, the filling, everything, absolutely perfect! Great job…whoever got to eat this must feel very special indeed!
Comment by Kayte— May 13, 2009 #
I loved this tart. It’s now firmly in my all time faves list.
Comment by Jo— May 13, 2009 #
Gorgeous looking tart, I loved this. Your photos are just so great. Glad you liked it.
Comment by Mermaid Sweets— May 13, 2009 #
Simply Perfecto!!! I agree that this tart possess its own beauty. I loved it. BTW I really enjoyed your post and how you enjoyed the spring day at the market. I totally remember the Melting Pot. I loved watching that show. Yeah! Celeb spottings….. how fun is that?
AmyRuth
Comment by Amy Ruth— May 13, 2009 #
That is most perfect looking tart!
Comment by Holly— May 13, 2009 #
Hey Steph, Thanks for your comments. The most curious thing was that I got a small bag of Meyer lemons at my local Walmart. Imagine that? I didn’t taste the baked product from the regular lemon because I gave it to the girls at Corbin’s orthodontist office. However, I did taste the uncooked filling before I poured it up. It was nice. I want to make another to test out the “bitterness theory.” I just didn’t risk it this time because I had plans for it. Ya know…. I did enjoy a piece of the Meyer lemon (I used 2) just last night. I liked it. It was tasty with the whole lemon included. Thanks again for stopping by.
AmyRuth
Comment by Amy Ruth— May 14, 2009 #
Wow! So delightful. I love the browned top!
Comment by food librarian— May 14, 2009 #
Mmmmmm – I love your description of the gumdrop consistency. This looks just beautiful and your lighting is wonderful in your photos. It looks like May — happy, sunny and delightful!
Comment by Shari— May 15, 2009 #
YOUR PICTURES. OH. MY. GOD. Seriously. My mouth is watering just looking at it! I love May in Manhattan too… I can’t wait to move back home so I can hit up the green market as well! There is nothing like it!
Comment by Teanna— May 15, 2009 #
I love visiting your site and seeing your Dorie creations. I really must get my hands on this book. I get that itchy feeling of excitement with each post that I need to be apart of this myself. Well, itchy in a good way. This lemon tart looks divine. I don’t make a lot of tarts as a rule (not sure why!) but really could see myself developing a bit of an obsession with a few pastry delights.
Comment by melanger— May 15, 2009 #
Mmm, this tart looks just gorgeous. NYC sounds so fabulous this time of year. I wish I could go to the market with you 🙂 I’m so impressed that this recipe uses the whole lemon! Wow! Sorry I’ve been away from blogging/commenting for so long. I just finished up with my exams and am finally getting around to my google reader 🙂 Everything looks delicious!
Comment by Elyse— May 16, 2009 #
Your picture makes me want to make a loaf and devour it. Looks amazing!
Comment by Betsy— May 19, 2009 #
Beautiful tart. Cannot wait to try this one. Lucky you to have a great farmer’s market.
Comment by teaandscones— May 19, 2009 #
Brilliant, I love the sound of this. Nothing like a lemon tart to say spring. And I hear you on May — in some ways, all the rain that we’ve been having only makes the perfect days (like, whoa, TODAY) all the more special. Here’s to spring and summer fun (and cooking!).
Comment by Sarah— May 20, 2009 #