this tart comes from charlie palmer's practical guide to the new american kitchen. this is the second tart i've made from this book (here was the first). this was my other 2-day recipe this weekend, and it--like the focaccia--required 47 steps as well. i had to make the candied zest yesterday as it required an overnight rest. 1 cup of assorted lemon, lime, and orange zest. 1 CUP! let me tell you how much citrus fruit that is: 4 lemons, 3 limes, and 2 oranges. and i made it a loose cup, not a tight cup. fortunately, i have the pampered chef's zester, which is really a great tool, so it wasn't that onerous a chore. today i had to bake the crust. i wasn't happy with the other tart's crust, but this one was great! it's a cornmeal crust (with more zest!) and really worked well and tasted great. the lemon curd (with more zest!) required several bowls (and the juice of about 7 lemons) and a double boiler, then baking, then cooling, then chilling, and then sugaring the top & taking a torch to it like a huge crème brulee....but, like the focaccia, it was all worth it. this was fabulous! a little crème fraîche on the side and a garnish of the candied zest...i want seconds!
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