I am doing an event in March and would love to do a seasonal fruit dessert. Problem is that March is generally too early for berries and the like (though they sometimes come by the end of the month).
Apples are definitely still available. I have an endless supply of (free) meyer lemons. It's on the menu at Chez Panisse now, so a meyer lemon tart clearly exists.
Does anyone have a recipe? Or ideas for how to do it? I think that a slice of this kind of tart, served perhaps with some vanilla creme anglais, would be a perfect finish to the meal and appealing to a fairy broad audience.