This week’s TWD was chosen by Babette of Babette Feasts: tartest lemon tart! I’ve really discovered a love of all things lemon in the past few months so I was definitely looking forward to this recipe.
The coolest and also the scariest thing about this week’s recipe is that it uses entire lemons. Not just the juice and the zest, but the whole thing! I’ve never made a recipe where I use an entire lemon so I was intrigued though definitely a bit worried about the tartness factor, particularly given the descriptive name Dorie gives the tart. The recipe recommends using a blender to make the batter and I was only too happy to oblige because my blender is one of my rarely used kitchen appliances. It was really neat to watch the blender break down the lemon pieces until I had a smooth mixture. I tried the mixture before pouring it into the crust and didn’t think it was all that bitter so things were looking good.
Speaking of the crust, after reading through this week’s tips, I decided not to make Dorie’s sweet tart dough and instead tried this recipe for Pasta Frolla dough which is made by hand! No offense to Dorie as I think her sweet tart dough is wonderful, but I just didn’t want to have to wash the food processor AND the blender. The Pasta Frolla crust was everything I could have asked for: simple, well-behaved and delicious. I’ll absolutely use it again in the future. I had to make my “tart” in a springform pan as I haven’t recovered the base of my 9″ tart pan from the recipient of my chocolate cream tart.
My tart baked for about 50 minutes total. I got a bit impatient when it was cooling because I really wanted to take a few pictures before the sun disappeared completely. When I tried to cut a slice to photograph, the filling oozed a bit and the slice fell apart so that’s why you won’t see a photo of a tart slice 🙂 I have to be honest – I found the tart to be incredibly bitter, way too bitter to enjoy the lemon flavor and the yummy crust. I was surprised because as I said, I did like the filling before it baked. Maybe if I’d made some sweet whipped cream for the top of the tart that would have helped cut through some of the tartness. Next time I make this tart I’ll definitely remove some (or all?) of the pith from the lemons and see what happens.
Many thanks to Babette for a really unique selection this week! If you haven’t picked up Dorie’s book yet, you can find the recipe on Babette’s blog. Also, stop by TWD to see if the other bakers enjoyed the tart more than I did.
Lemon Bars
Glazed Grapefruit Cake
Orange Sherbet
Meyer Lemon Pound Cake
Yep – exactly like mine – too bitter.
But I love the idea of the pasta frolla, what an excellent choice!
Your tart looks pretty.
That looks delicious anyhow, though I think I’d agree with your final assessment, less pith!
The tart looks good! I know what you mean about not wanting to wash the blender and the fp.. I hate cleaning the fp in my miniature sink. I didn’t make this because I was afraid of the bitterness!
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!
I’m glad the pasta frolla worked out well for you. We actually picked up the idea from good friend Joe, of the infamous http://www.joepastry.com , when I was complaining to him via email about my distaste for the standard “Pâte Sucre”
Spring-form pan or not your tart looks awesome!
Hummm… How did you get it to stay sooooo light colour!!??? Mine looks like I torched it! …but in the end it was great tatsting, and I’m sure yours was just as well… considering how nice it looks!! Bravo, Tracey!
Your tart looks delicious. I think using the springform pan works out well for this recipr because it gives the edges a very rustic look.
I removed the pith and it was just perfect – but it looks like it is supposed to have a golden, sugary crust, and I did NOT get that at all! Your tart looks so delicious – so sorry you weren’t a fan! Try it again without the pith, it is perfetion!
So glad you liked the crust, it is one of my favorites. My filling also came out bitter this time. I think it depends on the lemons that you get, it will vary.
Your tart looks perfect. I used some thin-skinned organic lemons, and it may be the reason why it wasn’t bitter.
I’m right there with you on the blender — I never use mine except to make margaritas or breakfast smoothies. Funny how I thought it was such and essential kitchen appliance? I’m sorry this one didn’t work for you. I left the pith out and actually liked it a lot more than I thought that I would.
Tracey.. this looks absolutely delicious. It could have come straight from the bakery. Sorry you found it too bitter.
Sorry it was too bitter! I removed some of the pith and that seemed to help.Your tart looks great, though!
Shoot – I am sorry that your tart was bitter! This tart has me scratching my head – some people think it is too bitter and others don’t find it bitter at all. I wonder if it is a genetic taste bud thing, like how some people love cilantro and others think it tastes like soap? Who knows. Oh well, your tart is pretty, anyway! May the mango bread be more your speed!
Looks nice however I m not that keen on lemon especially when it turns out bitter. Great photos though
It sure looks good. I made cookies in stead.
Your tart looks amazing. The crust looks great too. I’ll have to try it.
I was feeling the same way about the bitterness of the tart this week. Oh-well! Your tart does look pretty though, sorry you didn’t really enjoy it, I found myself scraping off most of the lemon filling and munching on the tart crust — feeling guilty all the way.
Oh, no!! It was too bitter?? Did you try it a bit later to see if it mellowed? I have to say that removing the pith was probably what saved mine from being bitter. There was a ton of that white pith on my lemon. Better luck next time. And don’t forget to get your tart pan back! :o)
Lovely photos! The crust sound great, I will have to give that one a try–it’s definitely nice to avoid washing the food processor.
Your tart looks great, Tracey. I’m sorry to hear it ended up too bitter for your taste. Mine was a bit bitter, too, but not so much that it wasn’t enjoyable. (Plus maybe I like bitter?) And I agree, my blender doesn’t get out much either.
I’m sorry ! Mine wasn’t tart at all but my lemons had a very thin pith !
But it looks perfect! Nice job!
I was afraid it would be bitter too, but mine came out rather sweet. I think that it helped that I used just the zest from the ends of the lemon where the pith was rather thick.
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Can you say “two tart pans?” he he Solves that problem. No matter, your tart looks beautiful! I’m sorry it was bitter. Maayybbee skipping out on the pith does make a difference. Not sure because I gave the second one (real lemon) away, but the uncooked filling tasted fine. I have some of the meyer lemon in the ‘frig. So I know it will be fine. You’re a good sport.
AmyRuth
Thanks for stopping by for a chat
I have never tried the pasta frolla, but am curious to do so. Your tart looks delicious. It’s too bad it turned out too bitter.
Your tart looks great. I forgot ingredients in mine! Oops.
Wow…that looks so good and so perfect. How did you get that sugary crusty thing going on for the top? I did not get that part…I thought I followed all the directions, etc. but I did not get that on the top like you did. Very nice. I loved grinding up that lemon, too. It was like magic!
I love your crust . . keeping it simple is my style, too!
Your tart looks out out of this world. Too bad it was too bitter. (I’ll still eat a slice)
Love your blog. I’m a total fan. 🙂
cool a new crust to try. Mine wasn’t bitter at all, i used big regular lemons. Only thing I did to them was de-seed them (not that well!) and cut the ends off. Hmmh, I happen to love tart candy alot, so maybe its the difference in taste buds?
Sorry this one didn’t work out, but at least you know what to do next time for a better result!
Just to add my two cents worth, I love lemons/limes. I found that although I liked it, this tart just a tad too bitter for me. It was still good but I could see that by eliminating or decreasing the pith it might be more palatable. Worth trying again.
Well, I already told you the office results! Way too tart for me, one said if she only ate a LITTLE of the lemon along with the crust it was ok..another agreed with me, yet another felt that it was edible…very tart, but she likes that. (I just dont see many recipes advertised as edible lol) The Caost Guard academy grad in our office stated that he has warded off scurvy for the next year by having 1/2 a slice….finally, I believe Becky liked it, but I think SHE will elaborate?
I thought it was too bitter as well… and I removed the pith! Ah well, at least we tried.
It sure looks nice.
Your tart looks good! I removed the pith and so my tartlets were not bitter. You can try it out next time! 😉
Sorry you didn’t enjoy it. Try it again without the pith.
This is how i wanted mine to look 🙂
Tart looks great to me. Mine took forever to set so crust was a little ‘darkish’ as Babette says. But it was good and lemony. It wasn’t bitter, must be the lemons.