Tuesdays with Dorie BWD: French Riviera Lemon Tart

April 12, 2022 at 7:31 am | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 9 Comments
Tags: baking, tart

Ah the French Riviera…can’t say that I’ve been, but I imagine it to be a place of casual elegance, oversized sunglasses, floppy hats and endless sunshine. It’s no wonder Dorie calls this fabulously sunny beauty her French Riviera Lemon Tart, and it does come to us by way of her friend in Nice. It’s a dessert that’s put together so quickly that she calls it a “magic trick.” You can make it and not even break a sweat…save that for the beach, and then cool off with a glass of rosé (with ice, if you like).

I don’t know if Meyer lemons are a thing in the French Riviera, but they were a thing in my fridge. I bought a couple of them over a month ago…they seemed “too good to use” for my normal lemon needs, and just sat there neglected. (Why do I do that?) I decided that this was their time to shine– their invitation to Cannes! Many lemon tarts are popped in the oven to set the filling, but not this one. Here, with the help of a tiny bit of cornstarch, a quick curd enriched with butter and olive oil goes into a fully baked press-in shell (I chose to strain mine first to make it completely smooth), and is then simply refrigerated until set. It’s cool, creamy, delicate and light, but still slices nicely. This tart is effortlessly chic, and if you’re not trying to play it low-key, leave it as-is, but if George Clooney is stopping by and you are looking for something more high-glamour, add freshly whipped cream and raspberries.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

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Looks amazing! Thanks for sharing!

Comment by Deborah Blowers— April 13, 2022 #

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Steph, you’re giving me a preview on this special lemon tart. Looking forward to test it out

Comment by Shirley @ EverOpenSauce— April 13, 2022 #

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Your tart looks delicious! I can’t wait to try it next. I’ll have to dream of the beach and a glass of wine as I prepare it.

Comment by Amy— April 13, 2022 #

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- for sure! 🙂
  
  Comment by steph (whisk/spoon)— April 13, 2022 #
  
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Your tart looks delicious and you managed to make me want to go on vacation…not that I need much prodding for that haha. Fun post! Excited to try this one out with all the great reviews…easy and delicious…win-win!!

Comment by isthisakeeper— April 13, 2022 #

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Your tart looks perfect. Look forward to this one.

Comment by Diane Zwang— April 13, 2022 #

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Absolutely beautiful! Does it slice cleanly? I am hoping to make this for an Easter dinner but if it slices “soft” I will make minis…

Comment by Mardi (eat. live. travel. write.)— April 14, 2022 #

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- yes, it does slice nicely (i chilled for a few hours). i was just making it for the two of us, so even a scaled back recipe (7.5” tart pan) lasted us a few days, and fyi the bottom crust does get softer after an overnight in the fridge.
  
  Comment by steph (whisk/spoon)— April 14, 2022 #
  
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This tart was amazing, and so easy to make. Definitely a keeper of a recipe.

Comment by Cakelaw— April 14, 2022 #

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