Main ingredients
- Fruit
Ingredients
Method
Ingredients
Sweet Shortcrust Pastry
- 175g (6oz) plain flour, sifted
- 75g (3oz) unsalted butter
- 60g (2oz) icing sugar
- 2 large egg yolks
- 1 tablespoon milk
Filling
- 125g (4oz) unsalted butter melted and cooled
- 5 large eggs
- 125g (4oz) caster sugar
- Finely grated zest and juice of 3 lemons
- 375ml (3/4 pt) double cream
- Little icing sugar for dusting
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Method
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1Sift the flour, salt and icing sugar together in a bowl. Rub in the butter until the mixture resembles breadcrumbs and add the water. Bring together to form a dough, cover and place in fridge for at least 30 minutes.
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2Dust a work surface and a rolling pin with some flour and roll the pastry out thinly. Line a Le Creuset Bakeware 26cm quiche/flan tin. Chill in the fridge for a further 30 minutes.
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3Roll off the excess pastry with a rolling pin, line with baking paper and fill with baking beans. Bake blind at 180°C/160°C fan /Gas Mark 4 for 15 minutes. Remove beans and cook for a further 5 minutes.
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4To make the filling beat the egg and caster sugar together thoroughly, add the lemon juice and then stir in the cream.
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5Pour the mixture into the baked pastry case and bake at 130°C /110°C fan/Gas Mark ½ for 35-45 minutes or until the filling is starting to set but is still slightly wobbly in the middle.
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6Remove from oven and allow to cool.
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7Remove the tart from the tin on to a heat proof serving plate, sprinkle the surface with caster sugar and caramelise with a blow torch.
