Lemon just screams spring to me. Fresh! Bright! And this tart from Dorie’s friend Rosa Jackson does all that. This is Dorie’s French Riviera Lemon Tart! It is creamy. It is TART!!! and it is Delicious!!

The crust is made with olive oil and egg yolk added to the flour. To me this is unusual but it made a for a wonderfully silky, soft dough. Easy to work with and form into the tart pan.

Instead of one large tart I made 3 small tarts. (These are NOT KETO friendly!) I knew The Man would really enjoy these sweet treats.

The recipe is from Dorie Greenspan’s Baking with Dorie (page 281). IF you don’t have her book yet you can find it HERE! (And her tart is BEAUTIFUL!)

You can find more tarts here and posts about the last recipe (Cottage Cheese Biscuits – also delicious))