Grapefruit & Fennel Tart

Allow me to recount the story of the salted lemon tart. It was in the first few weeks of culinary school, when confidence was at a low and there was constant anxiety over little things like turning on the stove.  We were making a tarte au citron in pastry class — a short crust pastry encasing lemon curd topped with Italian meringue — a fresh and delicate classic. I had been stirring the curd for almost 20 minutes and it just didn’t look right. Time was running out so I just went with what I had and poured it in my tart shell.  As I prepared the Italian meringue on top I caught some curd on my finger and licked it – I gagged. I had mistaken salt for sugar in the curd. I had about a cup of salt in that pie. I had completely butchered that French classic.
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