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Monday, 27 May 2013

Tarte au Citron TAKE TWO!

I have already posted one recipe for my favourite tart of all time - Tarte au Citron.  But as you would have read, it did not turn out as planned and therefore I thought it better to correct the problem and repost a new entry for my ever faithful Mary Berry recipe instead.  This time the pastry, still sweet, is slightly different and the filling is cooked for less time.  It works!  Well almost aways.  I recently brought a new tart tin (the one in the photos) because the current tin I have is very shallow and I always ended up with left over lemon filling.  My old tart tin has air holes to prevent 'soggy bottoms' and was also non-stick, this new one had nether.  The tart did seem to stick to the base and was rather difficult to serve.

Anyway, here is lemon tart or 'Tarte au Citron' cooked correctly using a recipe that has always worked for me.  

Tarte au Citron
by Mary Berry

Makes one 23cm tart (enough for 8 people)

175g plain flour
100g cold butter, in cubes
25g icing sugar
1 large egg yolk
1 tablespoon icy water

5 large free-range eggs
125ml double cream
225g caster sugar
Zest and juice from 4 lemons (150ml juice)

Start by making the pastry.  I simply place the flour, butter and icing sugar in a food processor and pulse until small breadcrumbs.  Then, through the shoot, drop in the egg yolk and icy water.  Turn on processor and wait until it just starts to come together.  Don't over work or you will end up with tough pastry.

Place the pasty in a plastic bag and put in the fridge to chill for 15 mins while you clear up.

Then on a floured surface, roll out the pasty to about 1 cm thin and check it is wide enough to cover the base of the tin with enough to work up the sides.

Carefully lift the pasty and place in the tin.  Lift the sides and carefully push to fill the tin.  Try not to stretch the pastry or it will just shrink back when cooking.

Place in the fridge for 30 minutes to firm up.

Preheat oven to 200C (180 fan) and line the pasty base with greaseproof paper and baking beans.

Place in the hot oven and bake for 12 minutes.

Remove baking beans and using a sharp knife carefully remove the overhanging pastry from the sides of the tart.

Then, place back in the oven for another 12 minutes to cook through (no beans this time)

Remove from oven, reduce temp to 160C (140C fan) and leave to cool while you make the filling.

I am lazy at this point and again turn to my gadgets to help... place the eggs in a blender and mix for 10 seconds on lowest speed.

Add the rest of the filling ingredients and mix for 30 seconds or so to fully combined.  

Place the pasty base back in the oven and pour in the lemon filling (I sieved the filling to remove the air bubbles and any bits - of course you lose the zest this way but it would have already done its duty in the blender)

If you don't have a blender just mix by hand and pour in the base.

Bake for 30 to 35 minutes until just set.  Even if you think its slightly under it will continue to firm up as it cools.

Tarte au Citron

Place in the fridge and chill, before serving dust with icing sugar.