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Citrus tart
serves 12
ingredients
For the pastry
175g/6oz plain flour
75g/3oz butter
3 tablespoons caster sugar
3 egg yolks
For the filling
finely grated zest of 1 lemon
juice of 3 lemons
juice of 1 orange
2 eggs plus 1 egg yolk
350ml/12fl oz double cream
175g/6oz caster sugar
• To make the pastry, sift the flour into a mixing bowl, make a well in the
centre and put the butter, sugar and egg yolks in it. Work with the
fingertips of one hand until these are blended, then gradually work in
the flour. Continue mixing until the pastry forms a smooth ball. Wrap in
cling film and chill for 30 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 28cm/11in
flan dish.
• Roll out the pastry and use to line the tin. Prick the base of the pastry
with a fork, and line with foil. Fill with baking beans and bake blind for
15–20 minutes until just brown. Remove from the oven to cool, and
reduce the oven temperature to 160°C/325°F/Gas mark 3.
• To make the filling, put the lemon zest in a large bowl with the lemon
and orange juice. Add the eggs and yolk, cream and sugar. Whisk the
mixture together until the sugar has dissolved and the top is fluffy. Pour
the filling into the pastry case and bake in the centre of the oven for
30–35 minutes until the filling is set. Serve warm or cold.
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