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Foodie Thursday: Lemon Tart

Resident chef Nigel Barden brings in a lovely Lemon Tart. Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 18 Jun 2015 17:05
Â鶹ԼÅÄ Radio 2

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Marco’s Lemon Tart by Jason Atherton from Social Sweets (Absolute Press / Bloomsbury Publishing)

Makes a Deep, 20cm Tart to serve 8

Ìý

Prep time: 30 mins

Cooking time: 1hr + 1hr chilling (min.)

Ìý

For the sweet pastry: Ìý

Makes about 550gÌý

Ingredients

100g unsalted butter, softened

50g icing sugar, sifted

50g caster sugar

250g plain flour

1 large egg, lightly beaten

Ìý

Method

Put the softened butter & both sugars into a large mixing bowl & beat with a wooden spoon until smooth & creamy. (If you want to double or triple the recipe, you can cream the butter & sugars together using an electric whisk; however, do not overbeat the mixture until it is fluffy, as you don’t want to incorporate too much air.) Add the flour & egg alternately, in two batches each & mix until just combined. Gather the dough together & lightly knead it on a lightly floured surface. Wrap in cling film & refrigerate for at least 30 mins before rolling out. (Any excess pastry can be wrapped & frozen for up to a month).

For the tart:

Ingredients

225g Sweet Pastry (half the quantity of the recipe above)

195g caster sugar

5 medium eggs

finely grated zest & juice of 3 large lemons

250ml double cream

sifted icing sugar, for dusting (optional)

Ìý

Method

Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Use to line a 20cm round tart tin that is 4-5cm deep with a removable base, lightly pressing the pastry smoothly over the base & up the sides of the tin; leave about 1cm of excess pastry hanging over the rim of the tin. ÌýCover with a piece of cling film & chill in the freezer for 30 mins or until firm. Preheat the oven to 190C/Fan 170C/Gas Mark 5. Remove the cling film from the tart case & line it with baking parchment, then fill with baking beans. Blind bake for 15 mins or until the sides of the case are set & lightly golden brown. Remove the beans & baking parchment, then return the pastry case to the oven to bake for a further 5 mins or until the base is cooked through with no uncooked grey patches. Remove from the oven & carefully trim off the excess pastry around the rim with a sharp knife; set aside. ÌýTurn the oven down to 120C/Fan 100C/ Gas mark ½. For the lemon filling, whisk together the sugar & eggs in a large bowl. Add the lemon zest & juice & stir well. Pour in the cream & mix until thoroughly combined. Transfer the filling to a large jug, then pour enough into the baked tart case until it is half full. Carefully transfer the tart to the pulled-out bottom shelf of the oven (make sure the tart is kept level), then pour in the rest of the lemon filling until it reaches the top of the tart case. Gently slide the oven shelf back into the oven & bake the tart for 30-40 mins, or until the filling is set around the edges but still has a slight wobble in the middle when you gently move the tin. Leave the tart to cool for at least 1½ hrs, then dust with icing sugar before serving.

Nigel’s Top Tips

  • The recipe makes for 550g of sweet pastry which is twice as much as you actually need for this tart, but don’t worry as it takes kindly to being frozen.

  • With a deeper tart like this, half fill the pastry shell & then move it to the oven tray before pouring in the other half, to avoid mishaps such as spillage.Ìý

Broadcast

  • Thu 18 Jun 2015 17:05
    Â鶹ԼÅÄ Radio 2