Sunday, 26 June 2011
Lemon and almond tart
This recipe is very scrumptious and quite quick and easy too. It has a shortcrust pastry base and a nice tangy lemony topping. I usually add flaked almonds too, but I didn't have any in my cupboard this time and it was still just as delicious. I use only organic ingredients and local mineral water in my pastries.
For the pastry:
200g plain white flour
a pinch of salt
very cold water
Pre-heat the oven to 190°C.
Sieve the flour into a mixing bowl and add the salt/
Cut the butter into small pieces and rub it into the flour/salt mix, until it's all rubbed in and you have a crumbly texture.
Add very cold water a small amount at a time, until you can roll the pastry into a ball and it leaves the sides of the mixing bowl clean.
Wrap the ball of pastry and leave it in the fridge for about 15 minutes, then roll it out and cook it "blind" for about 15 minutes, until it's a bit hard but not yet browned.
For the filling:
80g melted butter
zest and juice of 2 lemons
100g ground almonds
a few flaked almonds for decoration (optional)
Whisk together the eggs and sugar until you obtain a pale, creamy mixture.
Add the melted butter, lemon zest and juice and ground almonds.
Pour the mixture into the pre-cooked pastry case.
Sprinkle with flaked almonds.
Transfer carefully to the oven (it will be quite full and the lemon mixture is rather liquid at this stage).
Let it cook for about 20 minutes, until the top is risen and golden.
You can eat it warm or cold.