This luscious tart is topped with easy-to-make candied lemons. A sizeable shot of vanilla brings out the sweet, flowery side of the typically tart fruit.

• 1 recipe Tart Pastry (recipe below)
• 2 lemons
• ½ cup sugar
• 1 Tablespoon all-purpose flour
• 2 eggs
• ¼ cup butter, melted
• 1 Tablespoon vanilla
• 1 recipe Oven-Candied Lemon Slices (recipe below)

1. Prepare Tart Pastry. Preheat oven to 450°F. Wrap the rolled-out pastry around a rolling pin. Using pin, ease pastry into a 9-inch tart pan with removable bottom, taking care not to stretch the pastry. Press pastry into fluted sides of tart pan. Trim edges even with the pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until crust is golden. Cool on wire rack. Reduce oven temperature to 350°F.
2. Meanwhile, finely shred 4 teaspoons peel from lemons. Set aside. Squeeze enough juice from lemons to measure 6 tablespoons; set aside.
3. In medium bowl combine sugar and flour. Add eggs. Beat with electric mixer on medium to high speed for 3 minutes or until mixture is light in color and slightly thickened. Stir in lemon peel, lemon juice, butter, and vanilla. Pour into pastry shell. Place tart pan on a baking sheet.
4. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool on a wire rack.
5. To serve, remove sides of pan, and top tart with Oven-Candied Lemon Slices. Makes 8 servings.

Tart Pastry: In medium bowl cut ½ cup cold butter into 1¼ cups all-purpose flour until pieces are the size of small peas. In a small mixing bowl combine 1 beaten egg yolk, and 1 tablespoon ice water. Gradually stir the egg yolk mixture into the flour mixture. Add 2 to 4 tablespoons more water, 1 tablespoon at a time, until all the dough is moistened. Shape into a ball. If necessary, cover dough with plastic wrap and chill in refrigerator for 30 to 60 minutes or until dough is easy to handle. On a lightly floured surface, roll out dough on an 11-inch circle. Use to prepare Lemon-Vanilla Tart.

Oven-Candied Lemon Slices: Line a 15-inch-by-10-inch-by-inch baking pan with parchment paper. Cut 2 small lemons crosswise into ⅛- to ¼-inch-thick slices. Arrange in a single layer on pan. Sprinkle lemon slices with ¼ cup sugar. Bake in preheated 275°F oven 45 to 50 minutes or until lemons are almost dry and covered with sugary glaze. While still warm, loosen slices from paper to prevent sticking.