Summer baking, summer faking

As we’re still awaiting summers grand arrival here in the UK , my kitchen has become overrun with lemons, berries & elderflower cordial in a furious attempt to simulate the belated season. My toenails are painted & the sandals are out (an effort that is only otherwise reserved for Christmas) so I’m not content to give up hope quite yet.

Whilst this recipe is glorious all year round, lemons for me are basically a synonym for summer. They bring thoughts of mediterranean dishes, al fresco dining, thick slices of lemon & poppy seed cake being served for afternoon tea in the garden. So why not cheer up a glum, wet Monday afternoon & enjoy a slab of zesty, sun coloured tart.

Perhaps if we all fake it, the fresh, uplifting scent will attract the illustrious sun himself..    if not, we have tart. Win-win.

DSCN3014



LEMON TART
(makes one 23cm tart)

Ingredients:

      For the pastry:

  • 250g plain flour
  • 125g butter, cubed
  • 3 tbsp icing sugar
  • 2 – 3 tbsp cold water

       For the filling:

  • 5 large eggs
  • 160g caster sugar
  • 150ml double cream
  • zest & juice of 4 lemons

Method:

       To make the pastry:

  • combine the flour & icing sugar in a large bowl, add in the cubed butter & rub together until it resembles breadcrumbs
  • add in 1 tbsp at a time of the water, using just enough until it comes together to form a dough
  • flatten the dough into a shallow disc, cover in cling film & chill in the fridge for approximately 30 minutes

      To make the filling:

  • simply combine all of the ingredients, making sure that they are well incorporated

      To bake:

  • pre-heat oven to 170C
  • roll out the pastry to the thickness to roughly the thickness of a £1 coin
  • line your tin with the pastry, leaving it hang over the edge of the tin
  • prick the base all over using a fork
  • place a sheet of baking parchment in the pastry case & fill with baking beans
  • blind bake the pasty for 10 minutes, remove the beans & parchment & continue to bake for a further 10 minutes, until slightly golden in colour
  • remove the tin from the oven & trim off the excess pastry
  • pour the filling into the pastry case
  • bake for 30-35 minutes until the filling is just set, but with a slight wobble

Dust the tart with icing sugar prior to serving, because everything benefits from a light dusting of the sweet stuff.

whisk


 

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