This week’s Tuesdays with Dorie recipe is French Riviera Lemon Tart from Dorie Greenspan’s Baking with Dorie and I was excited to bake it for an Easter gathering – I planned to make the crust gluten-free (with oat flour) so it was an inclusive dessert for all at the dinner I was taking it to.
All went swimmingly until I took the crust out of the oven. No, it’s not what you think – I didn’t burn the crust. It didn’t fall apart (even though press-in crusts are not my favourite – I find them fussier than rolled crusts as it’s harder for me to get them even). I mean, it looks perfect, right?
WRONG!
I forgot to use oat flour AND I burned my hand taking it out of the oven.
I only realised this once I had the filling in the crust too 🙁
But it did look gorgeous!
(I didn’t strain out the zest, hence the slight lumpiness of the filling)
So, with a burned hand, I made another batch of the lemon filling and made small ramekins for my gluten-free friends…
And headed off to the dinner with ALL the versions of the lemon tart…
My concern about this recipe was “would it slice?” Since the filling is just poured in the crust and refrigerated, even though I cooked my filling to the proper temperature measured on a digital thermometer I was worried it would be too loose to cut cleanly.
I needn’t have worried – it was perfect!
Interestingly, I’ve been working on a version of a lemon tart not unlike this so making this recipe gave me more food for thought! Back to the drawing board kitchen for me! This version though? My new go-to!
Get the recipe for French Riviera Lemon Tart on p 281 of Baking with Dorie.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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Love a good lemon tart – gluten appreciated. 🙂
This is a lemon tart recipe I can wrap my arms around. My filling was lumpy too and I strained the juice. The filling in a ramekin is a great way to serve up the leftover.
So funny…sorry about the burn though! I am sure both versions were a huge hit! I really liked the crust on this one though…so cookie like!
Oh no about the crust/burned hand–looks like you came up with a good solution for the GF crowd, although I am intrigued by the possibility of an oat flour crust.
Sorry about all the mishaps! I am sure your gluten free friends loved the version you made them!
Your tart is gorgeous. What a great idea to make a separate ramekin of the filling. I’m sure it was delicious by the spoonful!
I couldn’t agree with you more, a new favorite. You are so nice to make more desserts for your gluten free friends. Another cookbook in the works?
It looks perfect. Sorry about your mishap.