Tartest Lemon Tart with Raspberries-Tuesdays with Dorie

PhotobucketBabette chose this tangy lemon tart which was a delight to bake. After reading some of the comments concerning bitterness from the lemon pith in the tart, I decided to use Dorie’s Lemon and Raspberry Tart recipe on seriouseats. Dorie adapted both recipes from Daniel Boulud while working with him on his book Cafe Boulud Cookbook, but with the exception of the nut crust, they really seem to be two entirely different recipes. Scattering raspberries over the partially baked nut crust appealed to me as it would add some color to the tart and some extra zing. Dorie’s recipe on seriouseats explained more clearly how to prepare the lemons before pureeing with the eggs in the blender or food processor. It’s very important not to include the white pith of the lemon which imparts a bitter taste to the filling. The tart is best the day it is made even though it can be refrigerated loosely covered for a day. After that, it seems to weep and the crust gets soggy.PhotobucketWhen I make this again, I will use the recipe from Baking, From My Home to Yours, but will use a deep dish tart pan to accommodate the extra filling and for a thinner nut crust. Check out Babette’s blog for the recipe from Dorie’s book and seriouseats for the alternative.

7 Comments

  1. Eliana
    May 12, 2009 / 2:20 pm

    Your tart looks amazing and your photos are incredible. And those berries really pop in there. Good call adding them in.

  2. Isabelle
    May 12, 2009 / 3:33 pm

    beau mariage que le citron et les framboises ! c’est superbement présenté lynn 🙂

  3. April
    May 13, 2009 / 5:17 pm

    Love the raspberries with this tart! Looks fantastic!

  4. the happy couple
    May 13, 2009 / 7:30 pm

    your tart looks beautiful. i love raspberries too. plus, adding fruit makes me feel less guilty about having such a decadent dessert…

  5. Cakelaw
    May 14, 2009 / 12:47 pm

    Your tart is absolutely stunning studded with the raspberry jewels. I agree that this would be better in a larger than usual tart pan – my tartshell ended up being very full (resulting in spillage), and I had to throw away about a half a cup of filling.

  6. vibi
    May 14, 2009 / 2:58 pm

    Lemon and raspberries… just like peanut butter and jam, inseperable; A nice touch to have thought about it!Lovely… delicate, classy and graceful, as always.

  7. TeaLady
    May 21, 2009 / 4:04 am

    Beautiful. Love the little lemon sliver on top. Perfect with the raspberries.

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