Let them eat tarts!
Here's another tease from the upcoming cookbook, inspired by all those hours I spent salivating in the windows of Parisian patiserries. This classic French lemon tart is a little puckery and a little sweet. You can also make it with lime juice and rind, if you need a change of pace.
Filled tarts, waiting to be baked
My recipe also includes instructions to make a large tart, if that's your preference. Aren't these nifty little tart cups cool? You just fill them and bake. No need for tartlette pans.