Tarte au Citron with Gervais Creme Fraiche

This slideshow requires JavaScript.

A proper Tarte au Citron should be a lot thinner than this one. Golden globes were on my mind, and the lemons that were there, so I was not fully concentrating on my work when I started making this tart quite early this morning. The moment that I started zesting the lemons, all judgement went out the same window in through which the morning sun was streaming. All my thoughts went into my Proustian remembered taste of Tarte au Citron,  the scale was forgotten and the wrong tart tin selected. How easily we make wrong choices – back I go to last night. Two of my remaining eggs went into the filling, with butter, Gervais creme fraiche, sugar and lemon juice. Another tw0 yolks went into the short, short pastry – the whites are for meringues to be made this evening. The pastry is as good as a biscuit. I haven’t tasted the tart as it is still setting. It looks the part from overhead, shame about the crinkly deep pan look.


About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
Gallery | This entry was posted in Food and Photography, Photography. Bookmark the permalink.

3 Responses to Tarte au Citron with Gervais Creme Fraiche

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.