Lemon Tart

Last night the Mr came home to inform me that we had been invited over for dinner by one of his colleagues. Cue mild panic and the resolution that I’d bake a lemon tart. I made the same tart a few weeks back after news that the Mr’s aunt and uncle were stopping by and the panic attack that bombshell brought on [excuse the melodrama].
As the previous post about my vanilla biscuit fiasco suggests sweet things are not my forte in the kitchen, however the last time I made the tart it came out surprisingly well, so I was hoping for a repeat success. I found the pastry to be a little troublesome, but it seemed to work out ok. I used Fran Warde’s recipe from her book New Bistro, and have included the recipe below.
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Fran Warde’s Lemon Tart
For the pastry:
- 150g plain flour
- 75g cold butter, diced into small pieces
- 25g caster sugar
- 1 large egg
For the filling:
- 2 eggs
- 50g caster sugar
- 175ml double cream
- the juice and zest of 2 lemons
- icing sugar for dusting
- For the pastry, place the flour and butter in a bowl and rub together quickly using your finger tips until the mixture resembles the texture of breadcrumbs. Add the sugar and mix through. Whisk the egg, then stir into the pastry to form a dough ball. Wrag the dough in clingfilm and chill it for 1 hour.
- Preheat the oven to 190C. Place the chilled pastry on a work surface, press out with the heel of your hand, then roll out to fit a 23cm loose-based flan tin. Do not stretch the pastry to fit. Trim away the excess from around the edge, and prick the base with a fork. Line the pastry case with baking parchment and fill with baking beans, then cook for 20 mins.
- Reduce the oven temperature to 160C. Remove the beans and the parchment and return the flan case to the oven and bake for a further 10 mins.
- Meanwhile, make the filling. Whisk the eggs and caster sugar, then add all but 2 tablespoons of the cream, and the lemon juice and zest, and mix together. Pour into the prepared pastry case and cook for 10 mins. Swirl in the remaining cream to create a marbled effect, then continue to cook for a further 20 mins until the filling is just set.
- Leave to cool and dust with icing sugar before serving.
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