Page 197 - COMING UNSTUCK by Sara tuck
P. 197
classic Of all the sweet stuff
I make, this is what I am
lemon tart best known for – and what
I’m most often asked to
bring as dessert to a dinner
party. It’s extra lemony and
incredibly popular.
Serves 8-10 Put the butter in a food processor and add flour, icing sugar and
lemon zest. Pulse to combine then add 1 egg yolk and the iced
Sweet short pastry: water. Pulse until the mixture forms big clumpy breadcrumbs
110g (4 oz) cold butter, and starts coming together. Tip out onto a clean bench and
chopped press and squash together into a round disc. Wrap in plastic
1⅓ cups plain flour, plus wrap and put in the fridge for half an hour. Preheat the oven
1 tbsp to dust bench to 180˚C (350˚F) and remove the pastry from the fridge. Let
⅓ cup icing (powdered) sugar it sit for 5 minutes then roll out on a lightly floured surface until
finely grated zest of 1 lemon it is 5cm (2 in) bigger than a 25cm (10 in) loose-bottomed tart
1 egg yolk (reserve egg white tin. Spray the tin very lightly with baking spray and use a paper
and lightly whisk) towel to wipe off any excess. Use a fish slice (or thin metal pizza
1 tsp iced water paddle if you have one) to slip pastry off the bench and into
the tin. Press firmly into the base and sides, patching up tears
baking spray as you go. Prick the base lightly with the tines of a fork and pop
4 eggs plus 2 egg yolks in the freezer for 10 minutes. Cut a circle of baking paper 5cm
¾ cup caster sugar (1 cup for (2 in) bigger than the tart tin, place in the tin and fill with either
super sweet tooths) baking beans or raw rice. Bake for 12 minutes, then remove
200ml (7 oz) cream (heavy the baking paper and weights and brush the base with a little
cream) reserved egg white. Bake a further 10 minutes.
250ml (8½ oz) freshly
squeezed lemon juice Gently whisk eggs with yolks, sugar and cream. Don't whisk it
fresh raspberries and vanilla too hard or you will make it foamy and bubbly – gently does it.
bean ice cream to serve Stir in lemon juice. Put the tart base on a baking tray and place
back in the oven. Pour the filling through a sieve into a jug then
carefully pour straight into the base in the oven. Reduce oven
temperature to 150˚C (300˚F) and bake 25-30 minutes until the
filling is just set, but still with a bit of a wobble in the middle.
Cool in the tin before removing to serve, with raspberries and
vanilla bean ice cream, to your very lucky guests.
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