Nick Malgieri
Nick Malgieri

Tarte au Citron à la Niçoise

The trademark of this tart is its very dark, almost blackened, top, which comes from being baked in a wood-burning oven. If your tart does not bake as dark as it should, a second or two under the broiler will improve its appearance.

Makes one 10-inch tart

Pastry Dough

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 10 pieces
2 large eggs


1 cup sugar
1/3 cup all-purpose flour
8 eggs
2 teaspoons grated lemon zest
1/2 cup strained lemon juice
2 cups heavy cream

10-inch cake pan, 2 inches deep, buttered

  1. Preheat oven to 325 degrees and set a rack in the lowest level.
  2. For the dough, place dry ingredients in food processor and pulse to mix. Add butter and pulse about 20 times until mixture is powdery. Add eggs and continue to pulse until dough forms a ball. Roll out the dough and line the pan. In rolling, keep the dough as close as possible to the size of the pan to avoid trimming away too much. The dough should be about 1/4-inch thick.
  3. For the filling, whisk sugar and flour together in a mixing bowl, then whisk in eggs, 2 at a time. Whisk in remaining ingredients one at a time.
  4. Pour filling into prepared crust and bake until the filling is set and the crust is golden, about 1 hour. Cool in pan and refrigerate covered.
  5. To unmold, warm bottom of pan and invert tart onto a plate or cardboard. Remove pan and replace pan with another plate or cardboard. Reverse again. Serve very cold.