1 November 2011

Lemon Tart

I've never made lemon tart before. I don't really know why as it's a very good pudding for making ahead and it's not really very difficult apart from all the lemon squeezing. I did find that not only did i not roll the pastry out thin enough I also just have to face facts and admit that i don't have enough baking beans... there is nothing for it, I shall have to go to Lakeland!

Anyway, this is another recipe from Short and Sweet by Dan Lepard. It was easy to follow and went down a storm!

Lemon Tart

Serves about 6

For the pastry:
125g plain flour
25g icing sugar
a pinch of salt
125g unsalted butter, cold but pliable
1 egg yolk
about 1/2 tbsp ice-cold water

For the filling:
4 large eggs
200g caster sugar
200ml lemon juice (the juice of about 3-4 large lemons)
zest of 3 unwaxed lemons
125g double cream or creme fraiche
a little icing sugar to serve

Make the pastry first - spoon the flour, sugar and salt into a bowl. Break the butter into small pieces and rub this through the flour until it's all gone. Stir the eggs yolks with the water and mix with the flour to form a soft and smooth paste. Pat into a flat block, wrap well and chill for at least 30 minutes in the fridge.

Then pre-heat the oven to 180C/350F/Gas Mark 4, put a little jug of water in the fridge with some ice in it so it's ice cold for later.

1. Roll out the pastry thinly and line an 18cm tart case with it, leaving a few scraps over. I find it easiest to roll the pastry out inbetween two large bits of clingfilm as then you don't have to add any extra flour from a floured surface.

2. Line with baking paper and fill with baking beans and bake blind for 25 minutes, then remove the paper and the beans and bake the case a little more at 170C/335F/Gas Mark 3 until the base turns a crisp golden brown - about 10 minutes I think but keep an eye on it!

3. Whisk the filling ingredients together and leave to stand for 30 minutes, then skim off any froth. Heat the filling in a pan over a low heat until very warm but not thickened, stirring constantly with a wooden spoon, then strain into a jug.

4. Remove the pastry from the oven - use any left over raw pastry to patch any holes or cracks. Pour the filling into the case and bake on a tray at 170C/335F/Gas Mark 3 for 15-20 minutes until barely set.

5. Leave to cool and then put in the fridge. Serve cold wtih a dusting of icing sugar.

Not as beautiful as in the book - but just as yummy... hopefully

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