Tangy Lemon Tart

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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the egg yolk with the cold water.
  • Preheat a baking sheet in the oven at 190C, 375°F.
  • Rub the flour, salt, sugar and butter between your fingers until it resembles very fine breadcrumbs.
  • Add egg yolk mixture and stir into the pastry mixture with a fork, stop when the pastry begins to come together.
  • Turn out onto a floured surface and knead for a few seconds.
  • Roll the pastry out to 0.5cm thick and fit into a loose-bottomed 24cm fluted tart tin.
  • Trim excess pastry, leaving a 1cm border.
  • Chill in the freezer for 10 minutes, then line with baking paper and fill with baking beans.
  • Cook the heated baking sheet for 10 minutes, remove paper and beans, trim edges again and cook for a further 8-10 minutes.
  • then remove from the oven.
  • Reduce the oven temperature to 160C, 325°F.
  • Make the filling by whisking the eggs and sugar together, stir in the zest, lemon juice and double cream.
  • Transfer the mixture to a jug and carefully pour it into the pastry case. Bake for 35-40 minutes.
  • The tart is ready when the lemon cream filling is almost set, but still wobbles very slightly.
  • Cool completely on a wire rack and then remove it from the tin. As the tart cools, the filling will set perfectly.
  • Dust with icing sugar and serve with crème fraiche and fresh berries.
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