Lemon tart

AT A GLANCE

  • Serves 12 people

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

  • 360 gm eggs (about 8)
  • 15 gm (about ½) egg yolk, white reserved for brushing
  • 280 gm caster sugar
  • 240 gm crème fraîche
  • 200 ml lemon juice (4-5 lemons)
  •  
  • Pastry
  • 250 gm plain flour
  • 150 gm unsalted chilled butter, diced
  • 30 gm pure icing sugar, sieved, plus extra (optional) for dusting
  • Finely grated rind of 1 lemon
  • 1 egg (55gm), lightly whisked
01   For pastry, process flour, butter, icing sugar and lemon rind in a food processor until coarse crumbs form.
02   Add egg and ½ tbsp water and pulse until pastry dough forms a ball.
03   Form pastry into a disc of about 14cm diameter, wrap in plastic wrap and chill for 30 minutes.
04   Preheat oven to 175C. Roll pastry out on a lightly floured bench to a round 4mm thick and 35cm wide.
05   Lightly prick pastry with a fork.
06   Trim the pastry to a 35cm round and place in a 24cm-diameter, 3cm-deep fluted tart tin with a removable base, leaving pastry hanging over edges. Press pastry scraps into a ball and use this to press pastry case into the edges of the tin. Refrigerate for 30 minutes.
07   Line pastry case with foil, fill with chickpeas or ceramic pie weights and blind-bake until pastry is cooked through (35 minutes). Remove chickpeas and foil, reduce oven to 150C and bake until pastry is golden brown and crisp (10-15 minutes).
08   Patch any holes or cracks using small thin pieces of pastry. Lightly whisk eggwhite and brush sparingly over inside of tart case. Return to oven for 2 minutes, then set aside to cool.
09   Leave oven at 150C. Whisk eggs and yolk lightly to break up. Add sugar and stir with a whisk until sugar starts to dissolve and mixture is glossy and syrup-like (4-5 minutes). Set aside, stirring occasionally, until sugar is completely dissolved (about 35 minutes). Whisk crème fraîche in a large bowl with a little of the egg mixture to just loosen. Add lemon juice to egg mixture, then add crème fraîche a little at a time. Set aside while pastry cools.
10   When pastry is cooled, skim foam off the top of lemon mixture, then strain into a jug. Half-fill the tart case with lemon mixture, then place tart on an oven shelf, ensuring it’s level. Fill to the rim with remaining filling (you may have a little left over). Bake until the tart is set but with a little wobble in the centre (about 30 minutes).
11   Remove from oven, cool for 5 minutes, then trim overhanging crust.
12   Cool tart in tin for 2 hours, then carefully remove from tin. Serve dusted with icing sugar.

Topics:

PASTRY, BAKING, CHEFS' RECIPES, LEMONS, EGGS, CREME FRAICHE, WINTER, FRENCH, DESSERT

Recipe:

CATHERINE ADAMS

Photography:

ROB SHAW

Styling:

JERRIE-JOY REDMAN-LLOYD

FEATURED IN

Jul 2015

Jul 2015

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