One Tart Dough for 2 Classic French Tarts (Lemon Meringue & Quiche Lorraine) | Tiny Parisian Kitchen

Today I’m baking two classic French tarts using one simple crust: a lemon meringue tart & a traditional quiche Lorraine.

French baking may look complicated, but many beautiful recipes are surprisingly simple. With a few ingredients, one basic tart dough, & no fancy equipment, you can make delicious French food at home.

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As always, everything is linked below! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls — everything is linked below!

⏱ Chapters
0:00 Intro
0:55 Making the dough
3:20 Headspace
5:45 Rolling out dough and blind baking
10:15 Preparing the quiche Lorraine filling
13:55 Making the lemon filling
19:20 Making the meringue
22:15 The finished tarts

Pate brisee crust (makes for 2 9inch tart molds)
-320 grams flour
-230 grams butter, cold & cut in small cubes
-60 grams water
-4 grams salt

Rub the butter into the flour until it is almost a sandy texture with a few bigger chunks left. Add the water & bring together into a clump. Separate in half, and form into flat discs, cover with plastic, & place in fridge for at least 30 minutes.

Roll out to about 3mm, place into mold, pressing the dough down into the corners rather than stretching it upward, & trim the excess.Prick the base with a fork & place the shells in the freezer for at least 30 minutes.

Bake with parchment & baking beans at 200 °C for about 10–12 minutes. Remove the parchment & beans & return to the oven for another 5–8 minutes, until the base is lightly golden & dry but not too dark, as it will bake again with the filling. Let cool while working on filling.

Quiche Lorraine Recipe
-3 eggs (about 150 grams)
-200 grams crème fraîche
-200 grams cream (at least 30% fat)
-200 grams lardon
-50 grams grated gruyere or Comte
-Salt & pepper to taste
-Dash of ground nutmeg

Cook the lardons in a pan until browned. Drain the excess fat & let cool slightly.

Whisk together the eggs, crème fraîche, & cream until smooth. Season with salt, pepper, & a dash of nutmeg. Strain the custard through a fine sieve, then stir in the cheese and cooled lardons.

Pour the filling into the parbaked tart shell. Bake in a preheated 180°C oven for about 25–30 minutes, until the top is lightly golden & the center is just set with a slight wobble. Baking time may vary depending on your oven. Let the quiche rest for 15–20 minutes before slicing.