Happy almost Pi(e) day! Here’s my annual reminder that tarts are the most elite member of the pie family. # 336: Lemon Crumble Tart

I bookmarked this recipe in Nadiya Hussain’s most recent cookbook but balked a little at her calling it a cake. She made hers in a round cake tin, but with a buttery cookie crust and luscious lemon lime curd filling, it feels more like a tart playing dress up.

Since I’m an add-herbs-to-the-crust-just-for-fun kind of person (Kelly, avert your eyes!) I may have added dill. Dill and lemon are best friends in savory recipes so I thought why not! I wasn’t bold enough to add a ton in, so it just lent a mildly savory / salty flavor that reminded me of pickles. In a good way, I promise.

Yumm crispy, crumbly crust edges. Wait, I just realized that I basically made a giant filled shortbread cookie. Hell yeah!

Reveling in the last of the lemon lime curd from the freezer. Feeling equal parts satisfied that I used it all up and sad that it’s gone.

The kitchen forecast is predicting tiny flour flurries.

Butter polka dots.

Squish.

The sandy crumble topping put up a bit of fight but eventually it all got tucked into the tidy tart tin. Unintentional alliteration for the win!

A lemon sand bar.

Three cheers for the sides holding up!

This is one of the lemons from my 3-foot-tall tree! Still so proud that it made actual fruit this year. Go lil tree go!

Happy munching!

Recipe mostly from Nadiya’s Everyday Baking