My mouth waters at the thought of lemon desserts. So tangy and refreshing! The perfect end to a meal. These days I don’t get much time to bake but fortunately my sister loves making all kind of tarts so I still get to indulge, which I did just last weekend, and the weekend before come to think of it! It probably also explains why lemon tart is very much on my mind ; -)
When I used to bake – this was my favourite recipe for lemon tart and I loved the sharpness of the raspberries and blackberries against the smooth, sweet lemony filling.
Buy the Book: A Taste of Home, Angela Hartnett
- 330g plain flour, plus extra for rolling out (could use white spelt flour)
- Pinch of salt
- 100g icing sugar
- 200g cold butter, diced
- 3 eggs
- 4 medium eggs
- 200g sugar
- 125g whipping cream
- 130ml lemon juice, plus grated zest of the lemons
- 200g raspberries (I added some blackberries)
- Icing sugar, for dusting
- First, make the sweet pastry. Sift the flour, salt and icing sugar into a bowl.
- Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs – you can do this in a food processor if you prefer.
Beat two of the eggs, add them to the bowl and mix well to form a dough, but don’t overwork.
Wrap the dough in cling-film and leave it to rest in the fridge for at least an hour before using.
Pre-heat the oven to 180°C/Fan 160°C.
Roll out the pastry on a floured surface until it is only about 2mm thick – be careful not to break it!
Use the pastry to line a 24cm, loose- bottomed, fluted tart tin. Cover the pastry with a piece of baking parchment and fill it with baking beans, rice or dried pasta. Bake in the oven for 20 minutes or until the crust starts to turn golden.
Once the tart shell is cooked, remove it from the oven and take out the baking beans.
Beat the remaining egg and use it to paint the inside of the pastry case. Put the pastry back in the oven for just two minutes so that the egg cooks, then take it out, paint with more egg and bake for another two minutes — this will fix any holes in the pastry and seal the base.
Turn the oven down to 110°C/ Fan 90°C/Gas mark ¼. Now make the lemon filling.
Whisk the eggs with the sugar until all the sugar has dissolved. Add the cream, lemon juice and the grated zest.
Pour the lemon mixture into the pastry case and bake in the oven for 45 minutes until the filling is set. Leave to cool.
Once the tart is cool, carefully place the raspberries and/or blackberries on top. Dust with icing sugar to serve. Enjoy.