by xarene
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cheese1227's Testing Notes:
Expand Collapsexarene's Notes:
Expand8 tablespoons Butter Ask a question about this ingredient
4 tablespoons Water Ask a question about this ingredient
2 tablespoons Raw sugar Ask a question about this ingredient
2 tablespoons Canola oil Ask a question about this ingredient
1/8 teaspoon Sea salt Ask a question about this ingredient
8 tablespoons Butter Ask a question about this ingredient
1/4 cup Crème fraiche Ask a question about this ingredient
1/4 cup Granulated sugar Ask a question about this ingredient
1/2 cup Fresh lemon juice, Meyer preferred Ask a question about this ingredient
2 Whole eggs Ask a question about this ingredient
2 Egg yolks Ask a question about this ingredient
1/4 teaspoon Pure vanilla extract Ask a question about this ingredient
1 pinch Saffron (ground) Ask a question about this ingredient
Zest from one lemon Ask a question about this ingredient
Thank you. Ditto and ditto. Quite often I've gone three-four straight days eating only this tart, with whiskey of course!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Love your blog! And this recipe.