Tarte au Citron. Lemon tart. One of those desserts comprised of five ingredients that is so perfect, it begs for nothing but a glass of milk or a fresh raspberry to chase it down. When Melanie was first bitten by the pastry and dessert bug, this was one of the first desserts she attempted. Of course it was perfect. In making a tart, the crust carries equal if not over weight of the filling. It is imperative that tart shells are carefully blind baked, that is, creating a shell of raw pastry and baking it weighted with dried beans or stainless beads. It is then filled and baked until the filling is set and browned on top.
We won’t pretend to determine what else is done to create this lemon tart, but Melanie’s deft hand at simple desserts elevates them to the sublime.