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April 2008

Sponsored by
Glutafin

Lemon Tart

Lemon Tart A mouth watering dessert, the Lemon Tart is an English Classic. The White Mix makes a perfect pastry case for the base, with a smooth and tangy lemon filling on top.

Serves: 6 people
Preparation time: 30 minutes
Cooking time:

25 minutes
Ingredients

For the case:

  • 225g/8oz Glutafin Select White Mix (Multipurpose)
  • 110g/4oz butter (at room temperature)
  • 1 medium egg
  • 1 x tbsp cold water

For the filling:

  • 2 medium eggs
  • 1 egg yolk
  • 110g/4oz caster sugar
  • the zest and juice of 2 lemons
  • 110g/4oz melted butter

To garnish:

  • 1 finely sliced lemon

 

Gluten-free, wheat-free option
Use 225g/ 8oz Gluten Free Wheat Free White Mix (Multipurpose) and remaining ingredients as shown

Tip
For an alternative citrus tart use limes instead of lemons

Not suitable for home freezing
Method
  1. Preheat your oven at 200°C/190°C Fan/400°F/Gas Mark 6 for 15 minutes. Reduced to 150°C/140°C Fan/300°F/Gas Mark 2.
  2. Prepare the pastry. Place half the measured Mix in a medium size mixing bowl with the remaining pastry ingredients. Mix to a smooth paste using a fork. Add remaining weighed Mix and work together first using the fork and then by hand to bring together into a ball.
  3. Place on a work surface lightly dusted with Mix and knead for a full 2 minutes until completely smooth. Roll pastry out to the thickness of a £1 coin adding more Mix if necessary to prevent it from sticking. Roll over the rolling pin and transfer to a loose base flan tin.
  4. Gently push pastry into place and roll pin across the top to remove excess pastry. Line the pastry shell with greaseproof paper and fill with baking beans, dried rice or pulses to weigh down pastry. Place onto a preheated baking sheet and cook for 15 minutes to part bake. Remove from the oven and take out paper and filling.
  5. Whisk lemon custard ingredients together to combine. Pour into the part baked pastry shell. Reduce the oven temperature and cook for a further 25 minutes until the filling has set without browning
  6. Allow the tart to cool and decorate with fresh lemon slices just before serving.

 


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