“In summer, this tart would be served with spiced cherries. You could also serve it with winter strawberries cooked in a similar manner.”
Ingredients
Sugar topping
Method
Main
1.Preheat oven to 210C. Combine yeast with 50ml lukewarm water and stand until foamy. Place flour in the bowl of an electric mixer fitted with a dough hook. Make a well in the centre, add eggs, sugar, lemon rind and a pinch of salt to well. Add butter a little at a time, mixing until combined, then add yeast mixture and mix until a ball forms (10-15 minutes). Dough shouldn’t be sticky, so add a little more flour if necessary, then stand, covered, in a warm place until doubled in size (1 hour).
2.Roll dough on a lightly floured surface to a 28cm-diameter circle and place on a baking-paper-lined oven tray. Fold over edges, pleating as you go, to form a 2cm border.
3.For sugar topping, scatter butter slices in an even layer within pastry border, scatter over sugar in an even layer, bake until puffed and golden (15-20 minutes). Serve warm or at room temperature, dusted with icing sugar, scattered with blueberries.
