TWD - Tartest Lemon Tart

Who doesn't like a lovely lemon tart? It's light and sunny and attractive with a smooth mouth feel and just enough tartness to make your lips pucker slightly. And so were the qualities of this week's Tuesday with Dorie's Tartest Lemon Tart, chosen by Babette of Babette Feasts.

After so much chocolate last month, I was delighted with this choice. The tart uses one and a half whole lemons; however, I was not afraid of this, as I had already made the whole lemon tart posted on Smitten Kitten back in January. I just used whatever common garden variety lemons were available in Woolworths - Meyer lemons are mostly unheard of here. The only parts of the lemon skin that I discarded were the top and the tail, as those pieces are rather knubbly and thick.

Dorie instructed us to use a blender to make the filling instead of a food processor - but next time, I think I'll stick to the food processor, which gives a smoother end result:

Tha tart shell was a nutty version of Dorie's pate sable, which is much beloved by me, as you press it into the pan rather than rolling it out:

I had a few anxious moments when I realised that the tray on which I had put my filled tart to bake was too big for my oven, and the transfer of the loose-bottomed pie pan to another tray was not smooth. There was some spillage, and I feared that I would lose the lot.

However, as you can see, it all turned out well. If I have to be picky, the sides of my tart shell ended up a little over-browned, but still very edible.

I loved this tart - I had two slices of it. It also proved to be popular at work, as it was all gone by lunchtime.

If you would like to see how the other TWD bakers went with this tart, you can visit the TWD blogroll.