May 12, 2010

Lemon Tart - May 12

Karl and I had the best lemon tarts for afternoon tea so I thought you'd enjoy a recipe found in the "French Country Cusine" book by Carole Clements. 

This "Tarte au Citron" has a refreshing tangy flavour.  You can find it in bistros and pâtisseries all over France.  And no, you need not buy Shirriff Pie Filling for this one!

Serves 8 - 10

340 g|12 oz shortcrust or sweet shortcrust pastry
grated rind of 2 or 3 lemons
150 mL|1/4 pint|2/3 cup freshly squeezed lemon juice
100 g|3 1/2 oz|1/2 cup caster sugar
60 mL|4 tbsp crème fraîche or double cream
4 eggs, plus 3 egg yolks
icing sugar, for dusting

1)  Preheat oven to 375.  Roll out the pastry thinly and use to line a 23 cm|9 inch flan tin.  Prick the base of the pastry.
2)  Line the pastry case with foil and fill with baking beans.  Bake for about 15 min until the edges are set and dry.  Remove the foil and beans and continue baking for a further 5 -7 min until golden.
3)  Place the lemon rind, juice and sugar in a bowl.  Beat until combined and then gradually add the crème fraîche or double cream and beat until well blended.
4)  Beat in the eggs, one at a time, then beat in the egg yolks and pour the filling into the pastry case.  Bake for 15 - 20 min, until the filling is set.  If the pastry begins to brown too much, cover the edges with foil.
5)  Leave to cool.  Dust lightly with icing sugar before serving.  Or, if you wish to have it look just like the one we ate, melt chocolate and pipe on the word "Citron".


~ AM

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