.... bake lemon tart.
Don't be put off by the number of steps in this recipe it really is worth it and doesn't take long at all. The recipe comes from Donna Hay's Modern Classics Book 2.
Sweet shortcrust pastry.
2 cups plain flour
3 tablespoons caster sugar
150g cold butter, chopped
2-3 tablespoons iced water
1. Process the flour, sugar and butter in a food processor until the mixtures resembles fine breadcrumbs (and no more as you will overwork the gluten). While the motor in running add enough iced after to for a smooth dough and process until just combined. Knead the dough lightly, wrap in plastic wrap and refrdigerate for (a minimum of) 30 minutes.
2. Roll out the pastry on a lightly floured surface or between 2 sheets of baking paper until 2-3mm thick and line a 22cm fluted removable base tart tin or tart ring. (I lightly greased mine but you shouldn't have to if its a non-stick baking pan).
3. Preheat the oven to 180°c and place the piece of non-stick baking paper over the pastry and fill with baking weights or uncooked beans.* bake for 10 minutes, remove the weights and and paper and bake for a further 10 minutes or until the pastry is golden. Spoon in the filling and bake again as the recipe indicates.
* blind bake.
Lemon Tart
1 quantity of sweet shortcrust pastry
3/4 cup lemon juice
3/4 cup caster sugar
3/4 cup (single or pouring) cream
3 eggs, lightly beaten
After you have blind baked pastry then baked until golden reduce the oven temperature to 140°c.
Place the lemon juice and sugar into a heatproof bowl over a saucepan of simmering water and stir until the swag is dissolved. Add the cream and eggs and stir continuously for 5 minutes. Pour into the golden tart pastry shell through a strainer. (I scattered some zest across the top). Bake the tart for 20-25 minutes or until the filling is just set. Cool completely and serve with thick (double) cream or ice cream. Serves 8.
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I had pastry and filling left over so I was able to make 4 more small tarts for dessert and for my husband to take to work for morning tea one day. I love a piccolo with this tart.
Don't be put off by the number of steps in this recipe it really is worth it and doesn't take long at all. The recipe comes from Donna Hay's Modern Classics Book 2.
Sweet shortcrust pastry.
2 cups plain flour
3 tablespoons caster sugar
150g cold butter, chopped
2-3 tablespoons iced water
1. Process the flour, sugar and butter in a food processor until the mixtures resembles fine breadcrumbs (and no more as you will overwork the gluten). While the motor in running add enough iced after to for a smooth dough and process until just combined. Knead the dough lightly, wrap in plastic wrap and refrdigerate for (a minimum of) 30 minutes.
2. Roll out the pastry on a lightly floured surface or between 2 sheets of baking paper until 2-3mm thick and line a 22cm fluted removable base tart tin or tart ring. (I lightly greased mine but you shouldn't have to if its a non-stick baking pan).
3. Preheat the oven to 180°c and place the piece of non-stick baking paper over the pastry and fill with baking weights or uncooked beans.* bake for 10 minutes, remove the weights and and paper and bake for a further 10 minutes or until the pastry is golden. Spoon in the filling and bake again as the recipe indicates.
* blind bake.
Lemon Tart
1 quantity of sweet shortcrust pastry
3/4 cup lemon juice
3/4 cup caster sugar
3/4 cup (single or pouring) cream
3 eggs, lightly beaten
After you have blind baked pastry then baked until golden reduce the oven temperature to 140°c.
Place the lemon juice and sugar into a heatproof bowl over a saucepan of simmering water and stir until the swag is dissolved. Add the cream and eggs and stir continuously for 5 minutes. Pour into the golden tart pastry shell through a strainer. (I scattered some zest across the top). Bake the tart for 20-25 minutes or until the filling is just set. Cool completely and serve with thick (double) cream or ice cream. Serves 8.
-----------------------------------------------------------------------------------------------------------------------------
I had pastry and filling left over so I was able to make 4 more small tarts for dessert and for my husband to take to work for morning tea one day. I love a piccolo with this tart.
