Comments on: Lemon Tart (Tarte au Citron) http://foodjunta.com/2009/04/20/lemon-tart-tarte-au-citron/ Empowering the young, broke, and hungry. Thu, 26 Jan 2012 11:58:46 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: pizzadiavola http://foodjunta.com/2009/04/20/lemon-tart-tarte-au-citron/comment-page-1/#comment-475 pizzadiavola Fri, 24 Apr 2009 21:47:16 +0000 http://foodjunta.com/?p=1756#comment-475 <em>I kept mine pretty chunky, because I wanted the pine nuts to be obvious</em> I had the tarte au citron at Bouchon Bakery in Yountville, and the pine nuts looked like they'd been coarsely chopped, so they were definitely noticeable visually and texturally. They were fabulous; not sure why the cookbook calls for a fine grind. I kept mine pretty chunky, because I wanted the pine nuts to be obvious

I had the tarte au citron at Bouchon Bakery in Yountville, and the pine nuts looked like they’d been coarsely chopped, so they were definitely noticeable visually and texturally. They were fabulous; not sure why the cookbook calls for a fine grind.

]]> By: Laura http://foodjunta.com/2009/04/20/lemon-tart-tarte-au-citron/comment-page-1/#comment-476 Laura Mon, 20 Apr 2009 15:24:51 +0000 http://foodjunta.com/?p=1756#comment-476 well that pine nut crust is an absolutely genius idea! I make something similar out of the River Cafe Cookbook which also has you bake it at the end for some color...one of my favorite desserts. well that pine nut crust is an absolutely genius idea! I make something similar out of the River Cafe Cookbook which also has you bake it at the end for some color…one of my favorite desserts.

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