November 18, 2009

Pastry Party: Citrus Tart

On Monday, after a long day at the Louvre, my companion and I were mildly starving. We still had some cheese at my place (including an 18-month comte that is changing the way I see the universe), so we decided we would grab a baguette at Eric Kayser Boulangerie, a pretty famous place on our way home.

When we got there, it was the pre-dinner rush (baguettes only have a lifespan of about six hours, according to some expert bakers) and there was a line out the door. By the time we reached the front, our eyes and stomachs were going a little crazy. We ended up ordering our baguette, a small citrus tart, a loaf of pistachio-apricot brioche and a couple macarons, a traditional French sandwich cookie tradition I had yet to try.

Then it happened. The woman behind the counter passed me my bag and I went weak at the knees: The baguette was still hot. I can honestly say that a fresh, Parisian baguette from a top-flight boulangerie is one of life's most exquisite pleasures.

Our smorgasbord was spectacular. And we ended it with this citrus tart. It had the mouth-puckering zing of the best key lime pie, and a French-quality pastry shell. Baller.

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