Jo’s Lemon Tart

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This week we have been entertaining. Our guests arrived on Thursday bursting with so much news. They were like kids just out of school, they were so excited to be socialising with friends after six weeks in lockdown. This lemon tart is so easy. The pastry can be made & frozen anytime beforehand. Then it’s just a whip of the eggs etc and it’s ready to make a hit at the table. Really, tarts are pretty simple, but they make a big hit.

Jo’s Lemon Tart

The pastry

Ingredients
1 cup plain flour
90 grams cold butter
1 egg yolk
3 tablespoons caster sugar
splash of cold water (about 20-25g)
Butter a 24cm tart dish, and a square of alfoil big enough to fill the tart dish. 

Method
Rub the butter into the plain flour till rough crumbs (don’t be too precise but do be quick).
Stir in the sugar. Whisk the egg yolk into the water. Pour into flour/butter/sugar, mix & blend quickly into a dry dough. Roll out into a piece big enough to fit the tart dish. Lift into the tart dish, press gently into edges, trim the top. If the pastry tears or needs to be patched, just moisten with a little of the leftover white to help it mend together. Then place the buttered alfoil into the pastry and press gently into edges. Pop the tart case into the freezer till ready to use (can be done anytime beforehand). This is my version of “blind baking” – works just the same & no need to fill the case with dry beans or rice if you take straight from freezer to oven.

For the filling

Ingredients
4 eggs plus 1 white
3/4 cup (165g) caster sugar
rind of 1 lemon
3/4 cup (180ml) lemon juice 
1/2 cup (125ml) thickened cream

Method
Heat oven to 180 degrees. Pop the tart case into the oven while you make the filling. Bake the case for 10 minutes, remove from oven & take out alfoil gently. Pop back into the oven to dry out for another 5 minutes before filling.
Meanwhile, beat the eggs & spare egg white with the sugar beat in the rind, juice & cream. Pour into the cooked tart case, turn the oven down to 170 degrees & cook for about 25 minutes (or until there’s no “jiggle” in the middle of the tart filling).


About Robert

Robert’s introduction to jazz came in his late teens with visits to the El Rocco Club, Sydney’s premier jazz venue of that era. One of the main attractions was Mike Nock’s Three Out Trio, often playing original works and setting a new direction for Australian jazz. It was a thrilling scene & defined Robert’s life long interest in contemporary jazz.

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