The name says is all, although I don't think my tart was as tart as some of my fellow TWD'ers. I used Meyer Lemons, boiled them first, then peeled them, it was much easier to remove the pith that way. 
For the tart dough I used ground almonds in the flour and a sprinkling of ground pistachios. I am actually not a fan of the shortbread-style tart dough. I like shortbread cookies but for some reason I just don't love the tart base. It always seems overcooked and too crumbly. (see below of evidence) But that's probably my fault. Plus I need to invest in a proper tart pan.
I did enjoy using the blender for the filling. Waaay easier than trying to jam everything into my tiny food processor. 
Once the dough was done the filling was simple to do. Since my oven tends to run a little hot I baked this at 350 degrees the entire 40 minutes. It still was a little to brown on the edges and it spilled over but I think a lot of other people had that problem too.All in all it wasn't bad, it was a little more tart than say lemon bars, but the consistency was similar. Like Dorie said the filling had a jelly-like quality to it, not quite lemon curd but not really marmalade either. I usually like lemon desserts but I think this was just a little too lemony for my tastes. But I still enjoyed making it! Thank you to Babette of Babette Feasts for this week's selection!
6 comments:
Sorry you weren't a fan! I think it looks great! I obviously did not read the directions at all, because I don't recall Dorie saying it was supposed to have a jam like quality- mine was curd all of the way! EEK! Haha!
Well it looks delicious!
It looks great!
I think it looks lovely. Go invest in a tart pan. It makes many things much easier.
Looks just right to me. i loved the tart tartness of it, sorry it wasn't for you. It looks yummy!
This was a 50/50 for me too - I liked it but it was a little on the "rindy" side of flavor. Course, I didn't use a blender... but yours looks great! At least we know what recipes we will never make again! :)
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