Classic Time

I have to apologize for the quality of the photographs lately. These pictures were taken on our iPhone, late at night. They will be getting better: we found the camera, and I'm about to start planning ahead, picture wise.
So this is a picture of a lemon tart that I made a little while ago to take to a dinner with our friends, Steve and Sareh, who I'm sure I've mentioned before.

Tarts, I have learned, are very difficult to take flattering pictures of (unless its a slice of tart). There's something about a big, detail-less, dome, that refuses to pucker up to the camera. In person, however, they are sight to behold.
Lately I've been more of a tart person than I have a cake person. But I don't seem to have much luck with baking cakes, so that may be the reason for the cakes slip to the dregs. I enjoy the dense, fudgey cakes, to the more angel food like cakes, so perhaps I should give flour-less cakes a try.
Crumbles used to reign over all desserts for me, but tarts may have just taken over that position too. From the depths of "I'd never pick a piece of tart over any other dessert," it has become the champion.
There's something about taking a still wobbling tart out of the oven, and having to wait for it to harden up before cutting into it. Its like its a little species of its own, determining itself when it will be ready for enjoying.

I love the contrast between the crumbly buttery crust, and the delicately smooth, buttery filling. Then again, so does everyone else. That contrast is the beauty of tarts.
This Winter I kept hearing all about Meyer lemons, all the time. The original recipe I used for this tart calls for regular lemons, but I used the Meyer variety. I don't think Meyers are still available at this time, so use regular lemons.

Laura Calder's Lemon Tart


1 baked 9 inch cookie pastry tart shell (everyone has their own tart shells they use. I use Laura Calder's. If you don't have a shell recipe, let me know, and I will post the one I use).

2 whole eggs + 4 egg yolks
3/4 cup (155g) sugar
3/4 cup (175 ml) lemon juice (about 3 lemons)
2/3 cup (150ml) creme fraiche or heavy cream (I used heavy cream for my start since it was a spur of the moment creation, but if you can find creme fraiche, use it).
zest of 2 lemons

Heat oven to 350F.
Beat together eggs, yolks, and sugar. Whisk in juice, and then the cream. Strain into a jug and then stir in the zest. Let the mixture sit for a few minutes to let any bubbles subside.
Skim any foam off the top of the lemon filling. Set the tart shell on a baking sheet in the oven, and pour in the filling. Bake the start until set but slightly jiggling in the center, about 25 minutes. The tart will set more as it cools. Serve at cool room temperature.