Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing type of cook, but this is so easy and works so well that it's become a staple for me." Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.
Cooks' notes:
Tart shell can be made 1 day ahead and kept, loosely covered, at room temperature.
Assembled tart can be chilled up to 4 hours.
Recipe notes
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