Following on from my last blog post about La Fête du Citron in Menton, and the abundance of wonderful citrus fruits available at this time of year, I decided to make a lemon tart and share the recipe with you. I have tried numerous recipes over the years, but this is my favourite. It comes from a Josceline Dimbleby cook book and is meant to be made with a chocolate shortcrust pastry. A step too far in my opinion (I did try it) but I prefer it with a simple shortcrust pastry.
For the pastry
220g plain flour
110g cold butter cut into cubes
pinch of salt
For the filling
3 lemons preferably unwaxed and well scrubbed.
4 large eggs beaten
150g caster sugar
150ml double cream
Icing sugar to decorate
Place flour into a bowl and stir in the salt, rub in the butter quickly until it resembles breadcrumbs, then using a metal knife stir in enough water (start with 2 tablespoons of water and add more if necessary) to form a dough. wrap in cling film and chill for 30-45minutes.
Pre-heat oven to 200C/gas 6. Roll out the pastry and and place in a lightly greased 23cm/9in loose bottomed quiche tin. Trim the edges leaving a slight overlap and line the pastry case with parchment/greaseproof paper and fill with baking beans, chill for 10minutes then bake blind for 12-15minutes. Leave to cool if you have time.
This recipe can also be used to make individual tarts, as per my photo.
|Sicilian Oranges on a Market Stall in Aix-en-Provence|
Bon appétit et à bientôt,