LEMON TART
PASTRY
175g plain flour
70g sugar,
30g ground almonds,
zest 1 lemon,
110g butter, cubed,
1 egg
5ml rum (optional)
5ml milk
FILLING
4 eggs
210g sugar,
zest & juice 2 lemons,
90g ground almonds,
170g butter, melted.
Oven: 200C/Gas 6
Source: PKU
METHOD
Pastry: In a food processer with blades mix together the flour, sugar, almonds, zest & pinch salt.
Add butter, egg, rum, and milk, process until the mix comes together as a soft dough. There maybe little lumps of butter in the dough, don't worry about this.
Grease 24cm (9-10") loose bottomed, tart tin and press in the dough as it is too soft to roll.
Chill the tart case for upto 2 hours. The pastry needs time to set and rest.
Filling: In the food processer with the blades. Process the eggs, sugar, zest, juice, and ground almonds, blend well. Add the melted butter, mix, pour into pastry shell.
Bake 30/40 mins.
If possble use alot of bottom heat to cook the pastry under the filling. There is alot of butter involved so place the tart in on a baking tray.
The tart is done when the top is golden and the filling has just set.
Serve warm or cold with lots of cream.
