French Riviera Lemon Tart

Since this tart is taught as part of a class by Rosa Jackson in her sunny atelier, Les Petits Farcis in Nice, I pretended I was traveling. 😀 How fun it would have been to actually be there baking.

We are told this tart is a bit of a magic trick, one we should remember because it comes together very quickly with a press in crust, 10 min baking time and a filling prepared on the stove top. The tart is chilled for an hour or until set. An impressive tasting tart with a quick turn around.

This tart packs a lemony punch and just makes you think of freshness and springtime. I am not much of a fan of crusts usually, but this one was delicious in my book…more of a cookie crust and that was just perfect with this tart filling.

I made this tart, as part of the dessert table at my daughter’s baby shower and it was a hit. Everyone loved it…and everyone commented about the “smack-your-lips tartness” …there was barely a sliver left so I think it was a success.

I would totally make this again…it’s a keeper!

9 thoughts on “French Riviera Lemon Tart

  1. Wow, it looks patisserie perfect! Are you able to share the recipe or where I can find it?

    Would love to try- cookie like crust sounds awesome 🙂

    Thanks for sharing your recipes, stories, and bakes!

    • Thank you so much! Our baking group cooks from 3 Dorie Greenspan cookbooks….this recipe coming from “Baking with Dorie: Sweet, Salty, and Simple”. We don’t post the recipes, but you might be able to find them online. The cookbooks are fantastic if you were wanting to try a new one out.

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