Tuesdays with Dorie: The Tartest Lemon Tart

To pith or not to pith?  I, my friends, chose not to pith...I mean I chose not to add the pith. Why?  First of all, I usually have too many other things to worry about when baking.  Things don't always run smoothly for me in the baking department.  I don't need something like pith ruining my dessert, when something else is bound to go wrong anyway.  Secondly, I looked very closely at Dories wording.  Yes, she does day WHOLE lemon, but then she clarifies: zest, pulp, and juice.  She didn't say rind or pith.  So I left it out, and--as usual--I had other problems to contend with.  I won't go into it, but I will, in my defense, say I think there is something seriously wrong with my oven temperature.  *sigh*

Anyway, on to the tart.  For those of you who read last week's post, I said I would compare this tart with The Most Extraordinary French Lemon Tart, and let you know which one I like best.  These two tarts couldn't be more different--each delicious in their own way.  

My vote is for this week's crust with last week's filling!  Although I really like this week's tart, there is just no comparison for me: The Most Extraordinary French Lemon Tart filling is just that--extraordinary.  

Last week I "played around" with the curst using the spiced up version that Dorie suggests in the playing around section.  I was delicious, but it doesn't fit well with lemon.  This week, the crust is buttery, flakey and oh, so good.  I didn't even add the ground nuts because I wanted to taste the crust without any extras.

Thank you, Babette of Babette Feasts, for choosing a wonderful lemon dessert (and for not choosing something chocolate--I needed a break too).  Please take a look at her blog where you can find the recipe for this week's dessert.  Oh, and Babette--if you happen to read this--we could be great friends.  I almost always have some sort of baking disaster...I'm just usually to embarrassed blog about it!   ;)