![]() This tart, filled with a vibrant olive oil-enriched lemon cream, is a perfect expression of my point of view these days. Let us know if you incorporate Claudia’s delicious tart into your holiday spread! Daniela Galarza that appeared last week in the Washington Post (paywall possible!). ![]() Her latest book, Delectable, is more geared toward home bakers like you! To read more about the book and Claudia’s journey, read this excellent profile by G. It went out of print and became a collector’s item, then was re-issued with a new cover in 2019. It was a reflection of her dessert menu at Gramercy Tavern, which has been hugely influential to pastry chefs over the years. How did we kick back on the weekends? We cooked some more! You might be familiar with Claudia’s first book, The Last Course, which came out in 2001. Claudia and I have been pals for 30 years, and used to share a summer house back when she was the pastry chef at Gramercy Tavern and I was the food editor at Martha Stewart Living. ![]() I’m so thrilled to be able to share these recipes from my good friend. Just before serving, decorate the edge of the tart with the pistachios (this combo isn’t in the book, but it was a Claudia-approved innovation). Once the fridge has emptied out as you prepare your feast on the day of, spread the filling in the shell and refrigerate for at least an hour. Make the sugared pistachios and store them in an airtight container (if you can keep yourself from snacking on them). Make the filling and refrigerate it for 1 to 2 days. Make the tart shell completely, wrap it tightly, and store it at room temp. If you want to make this for Thanksgiving, it can easily be done ahead of time. The oil gives the curd a subtle and sophisticated flavor. The filling has a richness that comes from extra-virgin olive oil being drizzled into the warm lemon curd base right in the blender, which forms a light-as-air emulsion. Most of all, though, I love finishing a meal with that refreshing citric tang. Lemon desserts might not be in the traditional Thanksgiving lineup, but I think they’re a perfect fit! First of all, lemons are in season in the cooler months, so it’s a seasonal dish. When I made her tart earlier this week, I used another recipe from the book, Sugared Pistachios, to finish it and can confirm that they are a delicious pair. ![]() It has a crisp crust of sweet tart dough and a fluffy filling that uses a genius technique that is pure Claudia. This tart is emblematic of Claudia’s signature style of understated elegance and fabulous flavor and texture. This lemon tart from Claudia Fleming ’s beautiful new book, Delectable, is perfect for your Thanksgiving dessert spread. I’m trying hard not to overdo it even though I’m hosting for 12 people! Everyone seems to be going simple this year for Thanksgiving, myself included. ![]()
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