Kaye and Geoff's Recipes - Tarts & Sweet Pies
Lemon Tart (Maggie Beer - serves 6-8)
250 gm plain flour 180 gm unsalted butter in small pieces
150 gm sugar 100 ml lemon juice
8 egg yolks finely grated rind of 1 lemon
600 ml cream or creme fraiche
Pastry
Sift flour with a pinch of salt on to a work bench or into a bowl. Rub in butter using fingertips until partly combined. Make a well in the centre, add 3 tablespoons iced water and mix to a very rough dough of buttery lumps
Turn out on a lightly floured surface and knead lightly until smooth and well combined. Wrap in plastic wrap and refrigerate for 20 minutes. Roll out pastry and line a lightly buttered 23 cm wide and 50 mm high flan tin with removable base. line with paper, weight down with dried beans or rice and bake blind at 200°C for 10 minutes. Remove beans and paper, reduce temperature and cook at 180°C for 10 minutes longer or until golden and crisp. Set aside to cool.
Filling
Beat together sugar, lemon juice and rind and egg yolks until smooth and well combined (use 9 eggs for a firmer set). Mix in cream.
Assembly
Check the prepared tart case to make sure there are no cracks - these can be repaired with a little raw dough. Place tart case on an over tray and pour in filling, taking care not to overfill. Bake on centre shelf in oven at 180°C for 25 minutes or until custard has just set.
Serve lukewarm dusted with icing sugar.