Subj : Lemon Tart
To : All
From : Ben Collver
Date : Tue Jun 25 2024 02:11 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lemon Tart
Categories: Tarts
Yield: 1 Tart
75 g Strong white flour
1 tb Corn flour (25 g)
50 g Unsalted butter; softened
1 Egg yolk
2 ts Water; cold
MMMMM--------------------------FILLING-------------------------------
4 lg Eggs
200 g Caster sugar
3 lg Lemons; juice (200 ml) and
-zest of
125 g Double cream or crème
-fraîche
The definitive recipe is in Marco Pierre White's White Heat. This one
reduces the measures to something more manageable at home.
Heat the oven to 150°C (fan assisted)/300°F/gas mark 2. Sift the
flours and rub the butter through evenly. Beat the yolk with the
water, add to the bowl and work to a dough. Wrap and chill for 30
minutes, roll out thinly, then use it to line an 18 cm tart case.
Press non-stick parchment against the pastry sides and bottom, weigh
it down with baking beans, bake for 30 minutes, then carefully remove
the paper and bake until the base turns crisp golden brown (pale is a
crime).
Whisk the filling ingredients, leave for 30 minutes, then skim off any
froth. Heat the filling in a pan over a low heat until very warm but
not thickened, stirring constantly with a wooden spoon, then strain
into a jug.
Remove the pastry from the oven; use leftover raw pastry to fill any
holes or cracks. Pour in the filling and bake on a tray for 15 to 20
minutes until barely set (it will cook as it cools). Serve cold with
a dusting of icing sugar.
