I have just booked a flight to Nice, France with the objective of meeting and cooking with Canadian-born, French food critic Rosa Jackson. In anticipation of my trip, I’ve been seeking out French influenced recipes, including a classic lemon tart.
In my search for the perfect lemon tart recipe (other than our family’s Purity Cookbook stand by) I came across a Rosa Jackson recipe in Gourmet magazine. I also came across an enticing recipe on LemonTart.ca. As I read further, I discovered the author was a student of Rosa’s! Ah Ha! A bake off it will be – student vs. teacher.
I expected a hands down winner; however, it is definitely a tossed coin. Rosa’s pastry – lighter, more delicate, nuttier – melts in your mouth. I found it difficult to press into the pan as it is so moist and soft despite a lengthy chilling and the addition of a bit of flour and icing sugar. Tart two pastry was easier to work with, but slightly heavier than the melt-in-your-mouth competitor. Still, the pastry was tender and baked to an attractive golden finish.
As for the filling, tart two was much lighter (perhaps because it is whisked and baked in the oven instead of being whisked on the stove top), a tad sweeter, and a subtle bitter flavor from the zest. Including a bit of orange balances the tartness without compromising the lemon flavor. Rosa’s tart filling was a stove top classic with a hit of olive oil – lip-puckering and delicious.
Both presented excellent consistency and set up beautifully despite different preparation methods. I would probably make both again, or more likely a Jodi combination of both. Can’t wait for the real lesson!
So far from the taste test – Rosa 3, Lemon Tart 3
Mmmm – Lemon tart. I just found this blog and it is great to find one for Saskatoon. I haven’t made a lemon tart in a year or so but I usually refer to my May 1999 B.A. (Provence Edition) which calls for creme fraiche. I’ll have to try the recipes you tried! And the trip to Nice – Wow. Have fun.
RSS feed for comments on this post. / TrackBack URI