Title: Glazed Lemon Tart
Categories: British, Tarts
Yield: 1 Tart
1 Sweet Pastry recipe
1 Lemon; finely grated rind of
For the filling and topping:
8 Egg yolks
350 g Caster sugar (12 oz)
300 ml Double cream (10 fl oz)
4 Lemons; juice from all,
- finely grated zest from 2
Icing sugar
Make the pastry for the flan case, adding the grated lemon rind to the
flour and icing sugar. Chill for 20-30 minutes.
Pre-heat the oven to 180°C / 350°F / gas 4 and grease a 24 cm /
9-1/2" flan tin or flan ring on a baking sheet (a 20 cm / 8" ring
will also work).
Roll out the pastry and use to line the flan tin or ring. Line the
pastry with grease-proof paper, fill the baking beans and bake blind
in the pre-heated oven for 15-20 minutes. Remove the beans and paper
and leave to cool. Reduce the oven temperature to 150°C / 300°F /
gas 2.
To make the filling, mix the egg yoks and caster sugar together until
smooth, then pour on the cream and mix in the lemon juice and zest.
Pour into the cooked flan case and bake in the pre-heated oven for
30-40 minutes until the tart is just set. Remove from the oven and
allow to cool.
The tart is now ready to serve, but it's nice to finish it with a
golden glaze. To do this, simply sprinkle each portion with icing
sugar and colour briefly under a hot grill.
Tips:
Also goes well with warm cherries. Stone 450 g / 1 lb of fresh
cherries and cook in 50 g / 2 oz of unsalted butter and 50 g / 2 oz
caster sugar for about 6-8 minutes. You can also add a measure of
Kirsch to help the flavour. The cherries will have created their own
syrup in the pan. Now simply spoon them on to the plate with a wedge
of tart and serve with cream.
Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994
