Pucker up

I was just telling my friend Christina about this recipe. Actually I wasn't telling her about it I was GUSHING. Talking with my hands, speaking too loudly . . . gushing. For a good reason too, this recipe is kick-ass. I've always wanted to make a tarte au citron the famous French tart. When we had family here a few weeks ago I decided that was the time to give it a go. Glad I did.

I found the recipe on David Lebovitz's blog. This recipe is great from the shell all the way to the filling. The tart shell recipe, though, is totally amazing. So easy to make - no rolling, cutting in butter, adding pie weights before baking or anything annoying. Easy to work with too. Needless to say, I'll never use another tart pastry recipe again. This is it. David described the filling as moderate, meaning it didn't make very much. I found it to be just right. We tossed fresh strawberries over the top before eating. The berries were nice, but between you and me, I prefer my tarte straight-up. Maybe with a dollop of cream.

So, now you know what to make this weekend. Ya know for that thing you have to go to and bring a dessert. No need to tell me how it goes, I know it will be awesome*.


*Can't use the word - awesome - without a smile. Such an Americanism. When my English friends want to tease me about my accent and vocabulary this word invariably comes up.