If you ask me you can put just about anything in pâte sucrée (french for sweet pastry) and it will taste amazing. It’s an extremely versatile base for a tart shell and with the addition of a couple simple ingredients you can make all kinds of variations on it (citrus, poppy seeds, chocolate, cornmeal, etc). The best part about it, is that one recipe makes enough for two 8″-9″ tarts (or 2 dozen mini tarts) and that it can be frozen for up to 3 months. This tart is filled with an incredibly flavorful lemon mixture that is then dusted with sugar and torched to caramelize for a delicious crackling topping. This one is nice because all you have to bake is the tart’s shell… the filling sets up in the refrigerator making it pretty low maintenance. Click here to get the recipe and see how it’s made!