i heart cake

Forgive me dear reader, for it has been way too long between posts. I must admit i took a baking hiatus as life just got in the way. Lately however i’ve had the urge to bake again and my latest creation is the humble lemon tart.

I love anything sour and tangy (much to my husbands distaste) moreso because it contains no chocolate whatsoever. But to me it’s just as satisfying. It was also the first time i made pastry and thankfully it turned out. I guess watching Masterchef master classes does pay off!

1. Put the flour, ground almonds, salt, icing sugar and butter in a food processor and whizz to make fine crumbs.
2. Add the yolks and 2-3 tablespoons of cold water and pulse until the mixture comes together to make a firm but moist dough.
3. Lightly shape the pastry into a ball, then roll out on a floured surface and use to line a 20cm fluted flan tin. Chill for 30 minutes.
4. Preheat the oven to 190°C/fan170°C/gas 5. Line the pastry case with greaseproof paper, fill with baking beans and bake for 10 minutes. Lift out the paper, return to the oven and bake for 5 minutes until the pastry is dry.
5. Brush the pastry case with egg white and return to the oven for 5 minutes until the egg white has dried and the pastry is shiny – this will prevent the pastry going soggy once the filling is poured in. Lower the oven temperature to 150°C/fan130°C/gas 2.
6. For the filling, whisk the caster sugar and eggs until foamy.
7. Beat in the cream, then the lemon zest and juice.
8. Pour into the tart case and return to the oven for 40–50 minutes until just set – don’t worry if it’s wobbly in the centre as it will set as it cools.
9. Cool, slip out of the tin, then dust with extra icing sugar.

Recipe courtesy of Delicious Magazine

Tags: Lemon, Tart

This entry was posted by jen on Monday, July 6th, 2009 at 9:18 pm and is filed under Desserts & Sweets, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.