Lemon tart

Lemon tart

30 mins to one hour

Mary Berry lets us into her secrets for a classic lemon tart. It can be made up to two days in advance, but don’t decorate it right up until just just before serving.

30 mins to 1 hour

Components

For the pastry

  • 175g/6oz plain flour
  • 100g/3oz cold butter, cut into tiny cubes
  • 25g/1oz icing sugar
  • one totally free-range egg yolk
  • 1 tbsp cold water

For the filling

  • five free-range eggs
  • 125ml/4fl oz double cream
  • 225g/8oz caster sugar
  • 4 lemons, juice and zest
  • icing sugar, for dusting

To make the pastry, location the flour, butter and icing sugar into a food processor. Pulse briefly till the mixture resembles breadcrumbs, then include the egg yolk and water.

Pulse once more right up until the mixture sticks collectively in clumps then tip onto a work surface and collect it into a ball with your hands. Knead the pastry just two or three occasions to make it smooth. If your butter was a bit too soft, the pastry may be also. If so, wrap it in parchment paper and chill for 15 minutes.

Grease a 23cm/9in loose-bottomed, fluted tart tin.

Lay a piece of parchment paper on the operate surface. Get rid of the base from the tart tin and lay it on the paper. Making use of a pencil, draw a circle onto the paper 4cm/1in larger than the tin base.

Dust the base of the tin with flour. Area the pastry ball in the centre of the tin base and flatten it out slightly. Roll out the pastry, nevertheless on the base, right up until it meets the circle mark. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in towards the centre.

Carefully lift the tin base off the function surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly more than the rim. If the pastry has cracked at all, merely press it with each other to seal. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not fairly all the way via. Place the pastry-lined tin on a baking tray, cover loosely with cling movie and chill in the fridge for thirty minutes. Preheat the oven to 200C/180C Fan/Gasoline six.

Take away the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Meticulously trim the extra pastry from the sides utilizing a sharp knife, holding the knife at a sharp angle and slicing away from you. Take away the trimmings from the sheet. Return the empty pastry situation to the oven for yet another ten-12 minutes or till it is pale golden and fully dry. Set aside to awesome although you make the filling. Reduce the oven temperature to 170C/325F/Gasoline 3.

For the filling, break the eggs into a huge bowl and whisk with each other with a wire whisk. Add the rest of the filling substances and whisk once again until finally they are all nicely combined. Pour the filling mixture into a jug, then into the cooled baked pastry situation. To stop it spilling as it goes in the oven, pour in most of the filling so it practically fills the tart, carefully sit the baking sheet and tart on the oven shelf, then best up with the rest of the filling to fully fill it. Bake for about thirty-35 minutes or until finally just set but with a slight wobble in the centre.

Leave to awesome slightly then, when the pastry looks firm adequate, take away the tart from the tin. The easiest way to do this is to spot the base of the tin on an upturned can or jam jar and let the outer ring fall to the perform surface. Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.

Recipe Ideas

To glaze the surface, dust generously with icing sugar then, utilizing a blow torch, hold the flame just over the sugar and move it close to until finally the sugar has caramelised, getting careful not to burn up the pastry edges.

To decorate the tart like a French ptisserie, pipe the word ’citron’ in melted dark chocolate across the prime of the cold tart.

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