Lemon tart with with pastry base. Recipe more or less the same as in “The baking book” by Linda Collister & Anthony Blake.
- 150 g plain pastry flour
- pinch of salt
- 80 g butter
- 30 g caster sugar
- 1 egg yolk
- 2 tablespoons water
- 1 egg white beaten
- juice of 3 lemons
- 3 eggs
- 100 g caster sugar
- 150 ml double cream
1. Sift the flower in a bowl, add salt and diced butter.
Rub all the butter in the flour.
Add the egg yolk and the water.
Stir with a round bladed knive or back of a spoon to bind.
Bring all together to a smooth ball without kneading.
Wrap in the dough and chill for 30 minutes.
2. Place the dough on a very lightly floured surface (rice flour is ideal).
Start by pounding the dough to flatten the ball.
Roll out to 25 cm +- round. always roll form the centre to the edge. Lift or turn the dough to avoid sticking.
Check if it will fit the tin (22 cm and loose-based).
Fold half of the dough over the rolling pin and transfer to the greased tin.
Fold the excess part to the inside, Patch creases in the dough if needed. Prick with a fork.
Leave to cool while preheating the oven to 190 C (about 15 minutes).
3. Bake blind the pastry case. I do not bother with the parchment and beans. I just bake it. If during baking too large bubbles form (3-4 cm), make a small hole with a fork to deflate.Baking at 190 C for about 15-20 minutes. The bottom must be crisp and golden brown. Immediately brush the bottom with the egg white to seal the pastry case. Leave to cool a little while making the filling.
4. Put eggs and sugar in a bowl, whisk (15 -20 sec) by hand. Add the cream and whisk again. Finally add the lemon juice while continuing to stirr.
Put the pastry case (still in the tin of course) on a baking tin. Return both to the oven and pour the filling in the case. Bake at 170 C for about 15 minutes. Filling should be firm when (gently !) shaken.