Boy it’s been all about the tart in the last couple of days – I originally planned on posting this along with the baked tart recipe. But I decided against it because the tart required a little more explanation and I didn’t want to take away from this recipe. Now that I’m sitting in front of my computer, I’m thinking of challenges that I faced when making the filling – so I drew off the boyfriend’s sensitive palate to give me a some insight…
My last piece of advice is to let it cool – I myself need to follow this advice. I get so excited once the final product comes out of the oven – just can’t wait to slice into it! It’s important to practice a little patience on this final step. Allowing the tart to completely cool lets the filling settle. That’s how you’re able to get perfect slices instead of the gooey mess.
Use a store bought pastry or make one from scratch?? – that’s debatable. I think there are a lot of great store bought pastries readily available in the market, but I prefer to make my own. I would opt to buy if there’s not enough time for a party or having guests over for dinner. I would definitely encourage you to try your hand at it.
1 fully baked tart shell (9- to 9 1/2-inch)
3/4 cups granulated sugar
2/3 cup fresh lemon juice
1/4 cup heavy cream (change to cups later)
Preheat oven to 300 degrees F.