Lemon Tart Recipe
Ingredients
| 250 g / 8 oz plain flour | ||
| Salt | 1 Pinch | |
| 125 g / 4oz butter | ||
| Egg yolk | 1 | |
| Water | 3 Tablespoon | |
| Grated rind and juice of 3 lemons | ||
| 75 g / 3 oz caster sugar | ||
| 2 eggs plus 1 egg white | ||
| 75 ml / 3 fl oz double cream | ||
| 125 g / 4 oz ground almonds | ||
| A good pinch of ground cinnamon | ||
| Lemons | 2 , thinly sliced (For the topping:) | |
| 125 g / 4 oz caster sugar | ||
Directions
GETTING READY
1) Preheat the oven to 190°C / 375°F / Gas Mark 5.
MAKING
2) In a bowl, sift the flour and salt together, then rub in the butter until the mixture is crumbly.
3) Stir in the egg yolk and little iced water and prepare a soft dough, then refrigerate for 30 minutes.
4) In a mixing bowl, combine the sugar, lemon rind and juice. Add the egg white and beat well together.
5) Then beat in the cream, cinnamon and ground almonds until the mixture is thick and smooth.
6) On a lightly floured surface, roll out the pastry and line a 25 cm / 10 inch flan tin. Then prick with a fork all over the bottom and spoon in the filling mixture.
7) Bake in the preheated oven for 30 minutes until golden and firm, allow to cool.
8) Place the lemon slices in a little water over a low heat for 10 minutes until tender. Remove and drain the slices, retain about 75 ml of the liquid.
9) Stir in the sugar over a gentle heat until dissolved. Allow to boil, add the lemon slices and rapidly cook until the slices are coated with thick syrup. Remove and keep aside to cool.
SERVING
10) Garnish the tarts with the lemon slices and serve.
1) Preheat the oven to 190°C / 375°F / Gas Mark 5.
MAKING
2) In a bowl, sift the flour and salt together, then rub in the butter until the mixture is crumbly.
3) Stir in the egg yolk and little iced water and prepare a soft dough, then refrigerate for 30 minutes.
4) In a mixing bowl, combine the sugar, lemon rind and juice. Add the egg white and beat well together.
5) Then beat in the cream, cinnamon and ground almonds until the mixture is thick and smooth.
6) On a lightly floured surface, roll out the pastry and line a 25 cm / 10 inch flan tin. Then prick with a fork all over the bottom and spoon in the filling mixture.
7) Bake in the preheated oven for 30 minutes until golden and firm, allow to cool.
8) Place the lemon slices in a little water over a low heat for 10 minutes until tender. Remove and drain the slices, retain about 75 ml of the liquid.
9) Stir in the sugar over a gentle heat until dissolved. Allow to boil, add the lemon slices and rapidly cook until the slices are coated with thick syrup. Remove and keep aside to cool.
SERVING
10) Garnish the tarts with the lemon slices and serve.
Chef
