A friend lent me his stack of Saveur magazines and this tart caught my eye. The creamy lemon curd and whipped cream filling topped with any fresh berries you choose, just screams summer. The only change I would make next time around, is to roll the crust instead of pressing it into the pan, as the recipe calls for. I like my crust a bit thinner. If you choose to use all of the dough and press it, make sure you bake it until it is a nice, golden brown.
7/27/2009 07:55:36 pm
Yum, this looks good. You always have such beautiful pastries. I love the thickness of this pastry, but sometimes I think that's the best bit! I've never mixed cream with curd. That's interesting. It would be such a lovely combination of sweet and tart flavours.
7/28/2009 03:36:56 am
BEAUTIFUL tart! You did an amazing job! Ive not had a tart using a shortbread crust like that. YUM!
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