Lemon Tart

Pastry ingredients:

• 225 g plain flour
• Pinch of salt
• 150 g butter – chilled and cut into pieces
• 1 egg yolk (keep the white for use in the filling)
• Iced water

Method:

1. Put flour, salt and butter in the fod processor, turn on mix for about 1 minute
2. With the motor running, add the egg yolk and then trickle in sufficient iced water (1-2 tablespoons) until the dough begins to sling together in lumps
3. Turn out and bring together by hand
4. Wrap in cling film and chill for about 1 hour

To bake the pasty blind:

1. Turn on oven to 200oC (180oC in a fan oven)
2. Roll out pastry and line a 25 cms (10”) flan tin
3. Prick the base and line with greaseproof paper – weigh this down with baking beans
4. Bake for 10 mins
5. Remove baking beans and greaseproof paper and bake for a further 5 mins
6. Turn oven down to 190oC

Filling Ingredients:

• Grated rind and juice of 3 lemons
• 75 g sugar
• 2 eggs plus the egg white from the pastry
• 75 ml crème fraiche
• 125 g ground almonds

Method:

1. Put lemon juice, rind and sugar into a bowl and mix together
2. Beat eggs and egg white and add to the lemon mixture, beat well
3. Finally beat in the ground almonds and cream – the mixture should be smooth
4. Pour into the pastry case and bake for 20 mins – it should be set and golden
5. Set aside to cool

Topping ingredients:

• 2 lemons thinly sliced
• 125 g sugar

Method:

1. Gently cook the lemon slices over a low heat. Simmer then for approx. 10 minutes until they are tender
2. Remove slices with a slotted spoon. Keep 75 ml of the cooking juice
3. Add sugar to the juice and stir until it is dissolved
4. Bring to the boil and add the lemon slices – cook rapidly until they are coated in a thick syrup
5. Remove from the heat, cool and use slices to decorate the top of the tart
6. Chill completely and serve with cream