Categories
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Lemon tart |
Tips: Smooth creamy custard is the classic
accompaniment, but it is also delicious
served with cream or vanilla ice cream.
To make the pastry: place 2 cups plain
(all-purpose) flour into a bowl. Rub in
1/2 cup cold butter, until the mixture
resembles breadcrumbs. Sprinkle over
3-4 tbsp water, and gently knead to
bind. Wrap and chill for 30 minutes.
For a more textured filling, use
wholemeal (whole-wheat) breadcrumbs
or crushed cornflakes instead of the
white breadcrumbs.
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Yield:4-6
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INGREDIENTS: |
| 12 oz |
(unsweetened) shortcrust pastry (see Cook's Tip) |
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| generous 3/4 cup |
golden (light corn) syrup |
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| 1 |
lemon |
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| 1 1/2 cups |
fresh white breadcrumbs |
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DIRECTIONS:
- On a lightly floured surface, roll out three-quarters of the pastry to a thickness of 1/8in. Transfer to a 8in fluted flan tin (pan) and trim off the overhang. Chill the pastry case (pie shell) for 20 minutes. Reserve the trimmings.
- Put a baking sheet in the oven and preheat to 400`F. To make filling, warm the syrup in a pan until it melts. Grate the lemon rind and squeeze the juice.
- Remove the syrup from the heat and stir in the breadcrumbs and lemon rind. Leave to stand for 10 minutes, then add more crumbs if the mixture is too thin and moist. Stir in 2 tbsp of the lemon juice, then spread the mixture evenly in the pastry case.
- Roll out the reserved pastry and cut into 10-12 thin strips. Twist the strips into spirals, then lay half of them on the filling. Arrange the remaining strips at right angles to form a lattice. Press the ends on to the rim.
- Place the tart on the hot baking sheet and bake for 10 minutes. Lower the oven temperature to 375`F. Bake for 15 minutes more, until golden. Serve warm.
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