creamy lemon tart with rosemary crust. i wonder if this is doable without pie crust and making it a rosemary. croissant crust or something. i hate pie crust so much. it's so gritty and oily and bland no matter who makes it.
Fresh lemons are a must in this tart, which uses lemon sections and packs an intense lemon pucker. To get that crispness in the brown-sugar topping, place the tart under a broiler flame--but briefly. Watch it carefully because sugar can burn easily.