Signature Lemon Tart at Provence Marinaside in Vancouver
There are a few things that you might regret in life, but visiting Vancouver, British Columbia, would never be one of those things. Spending a week in this beautiful city on Canada’s west coast was a dream made possible by good friends who insisted we needed a getaway. They were right, and we can’t thank them enough! In any case, we do regret not booking a table at Provence Marinaside while we were in the city.
Provence in Vancouver
Provence Marinaside invites you to explore the cuisine of the South of France while overlooking False Creek. The restaurant is bright and airy with a high ceiling, but it is the wine bar that might hold your gaze for longer. Close your eyes for a moment and feel the buzz you might be in a bustling restaurant in Marseille, the birth city of Chef Jean Francis Quaglia. The chef met his Canadian wife Alessandra while working in the kitchen at the renowned Hotel Negresco in Nice in 1990. They both went on to work with Jean Francis’ mother – Chef Suzanne Quaglia – at Le Patalain in Marseille. She was one of the first female professional chefs in France. The late 1990s were busy with a marriage, a move to Vancouver, the start of a family, and Provence Mediterranean Grill’s opening in Point Grey.
Jean Francis honed his culinary skills in some of the city’s top restaurants before putting a fourchette in the ground with a stunning across False Creek. Recently, Chef Jean Francis Quaglia achieved one of the highest recognitions in the French culinary world as a Chevalier (Knight) of the Ordre du Mérite Agricole. Please read more about this honour here.
Taste of Provence
Explore the menu of Provence, including signature dishes such as Bouillabaisse and Rhône Valley wines without the cost of airfare. Thank you to Chef Jean Francis and the team for sharing the Lemon Tart recipe below. It is one of the most popular desserts on the Provence Marinaside menu.
Lemon Tart - Tarte au Citron
Ingredients for Pastry:
- 2 cups Flour
- 1/3 cups Sugar
- 1/3 lb Cold Butter
- 1 large Egg
- Ice Cold Water
Ingredients for the Filling:
- 8-9 Lemons for juice = total 1 cup fresh lemon juice
- 3 Lemons for zest
- 2 ½ cups Cold Water
- 6 large Eggs
- ¾ cups Sugar
- 1 tsp Vanilla Extract
- ½ cup Corn Starch
Method for the Pastry:
- Mix flour, salt, sugar and butter together.
- Make a hole in the middle and add the egg.
- Slowly add enough water until pastry forms into a ball.
- Refrigerate for at least 30 minutes.
- Roll out dough to fit 10” tart pan with removable bottom.
- Fit dough into the tart pan and refrigerate again for 30 minutes.
- Preheat the oven to 375°F.
- Par-bake shell for 15-20 minutes.
- Set aside to cool slightly before adding the filling.
Method for the Filling:
- Preheat oven to 350°F.
- Mix all ingredients in a large pot over medium heat.
- Stirring constantly with a wooden spoon only.
- When the mixture becomes thick and starts to bubble remove it from the heat.
- Let stand and cool slightly, stirring to release the heat.
- Pour filling into the par-baked tart shell.
- Finish baking in the oven for approximately 15-20 minutes.
- Allow to cool and set (2-3 hrs in the refrigerator).
- Serve with hazelnut brittle and whipped cream. Fruit coulis optional.
Book Your Table
Provence Marinaside (Yaletown)
1177 Marinaside Crescent at the foot of Davie Street
Vancouver, British Columbia
Meal kits and take out are available too.