A tart triumphant!
Wow! Janice, we of the Laurie Sue’s Birthday Champagne Toast Party salute you. We love that tart! It is obvious that lemons and you really do get along. It was a great way to use our precious lemons because, by using thin slices of the fruit with peel on, all of the complex flavors of the lemon are there to be savored, nothing is wasted. The rustic, buttery crust is the perfect offset for the powerful sweet/tart lemon confit, reminding us of il panforte, the holiday “strong bread” of Siena — one of the Cohen’s favorite treats. [I'm going to try this panforte recipe this year.]
Last night we served the lemon tart with big dollops of freshly whipped cream and cold glasses of champagne. It was a very cheery accompaniment to a rousing Cohen duet of Guten Gerburtstag for Laurie Sue.
Thanks for taking the time to post the recipe. We are now calling it Janice’s Insanely Good Lemon Marmalade Tart and Val has already pointed out that we have enough lemons to make another one.
Janice says:
WOW, I’m glad I could contribute to the festivities. Laurie’s birthday is such a holiday that I can remember it even though I have a block on my husband’s birthday.
mark says:
mmmm
michelle says:
man, I can’t believe how awesome that looks.
kate says:
it was so good — I have the very last piece saved for my breakfast tomorrow!