A little tart...

I’ve made this recipe in all three countries I’ve lived in. I started making it when I still living back in my homeland, Australia. Then when I moved to Canada and now in my newer home, the US. It’s still my favorite recipe to have on hand because it’s basically fail safe. Even with making the pastry from scratch. The filling requires you to do little more than dump everything in a bowl and stir then bake it.

lemon tart

This recipe is best made a day ahead and is delicious served with fresh berries and clotted cream if you can find it here.

PASTRY

1 1/4 cups flour

1/2 cup powdered (icing) sugar

1/4 cup ground almonds

1/2 cup chopped cold butter

2 egg yolks

1 – 2 tablespoons iced water

LEMON FILLING

1 cup heavy whipping cream

3/4 cup sugar

1 tablespoon finely grated lemon rind

1/2 cup lemon juice

5 eggs

To make the pastry, process pastry ingredients in a food processor until mixture just comes together. Do not over process. Press dough into a disc shape. Roll out pastry on a lightly floured surface until pastry is large enough to fit inside a 10-inch (25cm) tart pan with a removable base. Carefully lift pastry into pan. Press into pan and trim edge. Cover with plastic wrap and chill for 1 hour.

Preheat oven to 375°F (190°C). Place a sheet of parchment (baking) paper on pastry bring paper up higher than side of pastry. Half fill with dried beans or uncooked rice. Bake on bottom rack for 15 minutes. Carefully remove paper and beans. Cook pastry a further 10 minutes or until light golden-brown. Remove from oven and let cool. Reduce oven temp to 350°F (180°C). Place tart pan on a baking tray.

To make the lemon filling, whisk all ingredients in a medium bowl until well combined; Pour filling into cooled pastry case. Bake on bottom rack of oven about 25 minutes or until just set. Filling will set more on cooling. Cover and chill for 6 hours or overnight. Cut into wedges to serve. Serves 8

lemon tart