This refreshing tart should be served at
room temperature if the zesty lemon flavor is to be enjoyed to the full.
Ingredients :
350g/ 12 oz
For the Filling
3
115g/ 4 oz
115g/ 4 oz
105ml/ 7 tbsp
For the Topping
200g/ 1 cup
105ml/ 7 tbsp
2
ready-made rich sweet short crust pastry,
thawed if frozen
eggs
caster sugar
ground almonds
double cream
grated rind and juice of 2 unwaxed lemons
caster sugar
water
thin-skinned unwaxed lemons, thinly sliced
Method :
Roll out the pastry and use it to line
a deep 23cm/ 9 in fluted flan tin. Prick the base with a fork and chill
for 30 minutes. Preheat the oven to 200°C/ 400°F/ Gas
6. Line the pastry with non-stick baking
paper and baking beans and bake blind for 10 minutes. Remove the paper and beans and return
the pastry case to the oven for 5 minutes more. Meanwhile, make the filling. Beat the eggs, caster sugar, almonds
and cream in a bowl until smooth. Beat in the lemon rind and juice. Pour the filing into the pastry case.
Lower the oven temperature to 190°C/
375°F/ Gas
5 and bake for 20 minutes or until the filling has set and the
pastry is lightly golden. Make the topping. Place the lemon slices in a pan and
pour over water to cover. Simmer for 15-20 minutes, or until the
skins are tender, then drain.
Serves 6-8
If you prefer not to candy the lemons,
simply dust the tart with icing sugar.
