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! ;)
