Thursday, December 21, 2006

Glazed lemon Tart:

Sweet Pastry:

Butter 65g
Sugar 30gr
Flour (soft) 125gr
Egg ½

Lemon Filling:
Lemons (zest and juice) 2
Eggs 4
Caster sugar 180gr

Double cream 150ml
To make pastry, sieve the flour then lightly r
ub in the butter and sugar to a sandy texture.
Make a well in
the centre; add the beaten egg and mix it.
Gradually incorporate the flour and
butter and lightly mix to from a smooth paste.
Wrap the paste in cling-film and allow to rest in the fridge for at least one hour before rolling out.
Divide the paste in two and roll out each half on a lightly
floured surface to a size just large enough to fill the greased flan ring. Line the ring making sure the paste gets into the corners and has a 1inch overhang. Bake blind in a pre-heated oven 200`c for 10min, remove the beans and greaseproof paper and trim off the overhang. Return the flan to the oven for a further 10min.
To make the fill
ing whisk the eggs, sugar and lemon zest, stir in the lemon juice and then fold in the cream.
Reduce the oven temperature to 120`c. pour the filling into the pastry case and bake for 30min.

When cooked remove from oven and allow to cool. Remove the flan ring and cut each tart into 8 dust with icing sugar and glaze with a blow-torch or under a hot grill.

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