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- If were a better humble servant of this site, Id make this again, immediately, the way I think it would work. Im thinking a pate sucree with lemon zest and a
- with finely-diced
- peppered throughout. The double crust can stay, and even the sugar on top, though far less, probably something more
- and, oh, Id give it enough time to adhere to the lid. But Im exhausted, and somewhat crushed. The only person at our table of five who cleaned their plate was my awesome, knows-on-which-side-his-bread-is-buttered
- . Then again, he eats pickled watermelon so his sense of palatable versus pungent is already clearly whack. Nevertheless, he can stay. This tart, however, was headed straight for the garbage bin when we hopped a train back to the city.
- FOR THE CRUST:
- 3 cups flour
- 1 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, cut into 1-inch pieces
- 1 1/4 cups sugar
- 1 large egg
- 1/8 to 1/4 teaspoon almond extract, or to taste
- 2 tablespoons lemon juice
- FOR THE CONFIT:
- 8 lemons, preferably thin-skinned and seedless
- 3/4 cup sugar
Directions:View on Smitten Kitchen
Why don't we display directions?