Tuesday, July 21, 2009

Almond lemon tart

Serves 6

This simple, but intensely rich and lemony recipe uses an unsweetened shortcrust pastry, no need for any extra sugar in the crust. It needs something slightly sour and berry like to cut into it too, crushed raspberries, poached cherries or some pureed redcurrants for example.

225g shortcrust pastry
2 lemons, juiced and the zest finely grated
65g ground almonds
85g caster sugar
3½ tblsp double cream
4 egg yolks
100g butter, melted

Preheat the oven to 200c/gas mark 6. Roll out the pastry and place in a 23cm tart dish. Prick the bottom with a fork, line with greasproof paper weighed down with baking beans and chill for 30 minutes.

Bake the tart base in the preheated oven for 15 minutes. Remove the beans and paper, then set aside. Reduce the oven temperature to 130c/gas mark ½.

Beat together the remaining ingredients and, once the oven has cooled, pour the lemon mixture into the pastry case and bake for 45 minutes or until golden and just set. Serve while still warm with the berries and a scoop of clotted cream.