Strawberry and Lemon Tart
Strawberry
and Lemon Tart
This recipe is based loosely on a ‘shaker
lemon tart’, in which whole lemons are sliced thinly, combined with lots of
sugar and left to marinate overnight before being baked in pastry.
Ingredients
Pastry
·
250 grams plain flour
·
½ teaspoon sea salt
·
½ cup icing sugar
·
150 grams butter, diced and chilled
·
1 egg
Filling
·
1 large juicy lemon
·
½ an orange
·
1¼ cups caster sugar
·
2 tablespoons cornflour
·
2 eggs
·
1 egg yolk
·
½ cup melted butter, cooled
·
1 teaspoon vanilla extract
To finish
·
1 punnet strawberries
·
Icing sugar for dusting
·
35 cm x 10 cm rectangular tart tin with a
removable base
Cut
the lemon and orange into quarters and remove the pips. Chop the fruit roughly
and place in a food processor with the sugar.
Recipe
Pastry:
1. Put the flour, salt, icing sugar and butter in a food processor and
pulse to coarse crumbs. Add the egg and pulse again until the dough just starts
to come together. Tip onto the bench and gently bring the dough together with
your hands. Form into a disc, wrap and chill until firm.
2. Preheat the oven to 200˚C.
3. Roll the pastry out on a lightly floured bench and line the tart
tin. Refrigerate or freeze until firm.
4. Bake the tart blind (see below) for 20 minutes, then remove the
baking beans and paper. Reduce the oven to 175˚C and bake for a further 5
minutes. Cool.
Filling:
1. Cut the lemon and orange into quarters and remove the pips. Chop the
fruit roughly and place in a food processor with the sugar. Process until the
fruit is finely chopped then tip into a bowl. Put the cornflour in a small bowl
and stir in a ¼ cup of the fruit mixture until smooth. Tip back into the bowl
and add the remaining ingredients, gently whisking to combine. You don’t want a
lot of bubbles in the mixture.
2. Pour into the tart case and bake for 25 minutes until the filling is
just firm and the top is lightly browned. You may not be able to get all the
filling in the tart case. Cool.
To serve: Halve
or quarter the strawberries and pile on top of the tart. Dust with icing sugar
to serve.
