Friday, 21 April 2017

French food Friday...Classic Lemon Tart

 
recipe and photo from here
 
This week I am in the mood for something with lovely lemons, here is a recipe from one of my favourite food blogs written by a fellow kiwi. 

Classic Lemon Tart

Ingredients
110g cold butter, chopped
1/3 cup icing sugar
1 1/3 cups plain flour
finely grated zest of 1 lemon
1 egg yolk plus 2 egg yolks (reserve 1 egg white and lightly whisk)
1 teaspoon iced water
4 eggs
3/4 cup caster sugar (1 cup for extra- sweet-tooths)
200mls cream
250mls freshly squeezed lemon juice
baking spray
 
METHOD
Put the cold butter in a food processor and add flour, icing sugar and lemon zest. Pulse to combine then add 1 egg yolk and 1 teaspoon of iced water. Pulse until the mixture forms big clumpy breadcrumbs and starts coming together. Tip out onto a clean bench and press and squash together into a round disc.
 
 Wrap in plastic wrap and put in the fridge for half an hour. Preheat the oven to 180 ˚C (350˚F) and remove the pastry from the fridge.
 Let it sit for 5 minutes then roll out on a lightly floured surface until it is 5cm bigger than your 25cm removable base tart tin. Spray the tin very lightly with baking spray and use a paper towel to wipe off any excess. Use a fish slice (I actually use a thin metal pizza paddle) to slip it off the bench and into the tin. Press firmly into the base and sides and prick the base lightly with the tines of a fork. Pop in the freezer for 10 minutes.
 
 Whisk eggs with remaining yolks, sugar, and cream. Don't whisk it too hard or you will make it foamy and bubbly - gently does it. Stir in lemon juice. 
 
 Cut a circle of baking paper 5cm bigger than the tart tin, place in the tin and fill with either baking beans or rice. Bake for 12 minutes, brush the base with a little reserved egg white and bake a further 10 minutes. 
Put the tart base on a baking tray and place back in the oven. Pour the filling through a sieve into a jug and carefully pour straight into the base in the oven. 
 
Reduce oven temperature to 150˚C and bake 25-30 minutes until the filling is just set, but still with a bit of wobble in the middle. Cool in the tin before removing to serve to your very lucky guests! Serves 8-10.
 
bon vendredi à tous, Leeann  x

1 comment:

  1. This tart is delicious, but I had difficulty removing the paper and baking beans before brushing the shell with the egg white - I couldn't seem to just pick up the paper and the beans together without spilling the beans back into the shell. Also, it would have helped to have the Fahrenheit equivalent of 150 Celcius - a quick trip to the computer solved that, but was unexpected.

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