Lemon Tart

Now this recipe is not as easy as it seems. The first attempt was a total disaster that ended up with me cleaning lemon filling out from the bottom of the oven, making the pastry extra extra extra crispy and wallowing in my sorrows… it really wasn’t that bad but I’d hardly call what I made edible. The second attempt went far more successfully and I will alter the recipe slightly so as anyone wishing to try this tart does not end up having the same experience I did. To be fair I’d only just finished the HSC, or been released from hell, however you wish to see it, and my mind wasn’t at its finest. 

So without further ado, here is the recipe from women’s weekly; homebaked, slightly altered:

Ingredients

Pastry

1 1/4 C (185g) plain flour

1/4 C (40g) icing sugar mixture

1/4 C (30g) almond meal

125g cold butter, chopped

1 egg yolk

Lemon Filling

1 tbsp finely grated lemon rind

1/2 C (125ml) lemon juice

5 eggs

3/4 C (165g) caster sugar

1 C (250ml) thickened cream

Method

1. Blend or process flour, icing sugar, almond meal and butter until combined. Add egg yolk, process until ingredients just come together. Knead dough on lightly floured surface until smooth. Wrap in plastic wrap, refrigerate 30 minutes.

2. Start preparing ingredients for the filling; grate the lemon and juice it, prepare eggs, cream and sugar. Place ingredients into a medium bowl ready to be whisked. 

3. Roll pastry between sheets of baking paper until large enough to line 24cm-round loose-based flan tin. Ease dough into tin; trim edge gently with a knife. Cover; refrigerate 30 minutes. 

4. Meanwhile, preheat oven to 170 degrees celcius and mix ingredients for the lemon filling thoroughly. Set aside the filling mixture in a cool area of the kitchen, but not the fridge so as to avoid the filling setting. 

5. Line pastry case with baking paper, fill with dried beans or rice. Bake on the bottom shelf of the oven, uncovered, for 20 minutes. Remove paper and beans; bake, uncovered, for about 12 minutes or until lightly browned. 

6. Reduce the oven to 150 degrees celsius.

7. Pour lemon filling into pastry case while it is sitting in the oven so as to avoid spillage. Bake at 150 degrees celsius for 15 minutes. Place a piece of foil on the top shelf of the oven, covering the tin in shade, to prevent the pastry from burning. Cook for a further 10 minutes or until filling has set slightly; cool.

8. Take the tart, once cooled, out of the tin and place it into a container. Refrigerate until cold. Serve dusted with sifted icing sugar, if desired. 

My main issue with this recipe is that it is too brief in parts, which resulted in me making judgements about what to do that were, initally, incorrect. Also, the recipe called for a moderately hot oven (190 degrees celsius) which cooked the pastry far too quickly in the blind baking stage. Once I sorted out these few hiccups the tart worked out wonderfully. 

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