Friday, 26 October 2012

Tangy Tarte au Citron

Happy Friday all....and better again Happy Bank Holiday Weekend! I am beyond excited about my complete and utter lack of plans this weekend....for once! My plans are a cinema marathon  a little light shopping followed by baking, crafting and relaxing with Molly.....Bliss! Why do I love the weekends so much (apart from the obvious....not being in work!).... I love the weekend because it means desserts, desserts and more desserts! Getting my dessert packed weekend off to a start, Tarte au Citron is the recipe of the day and I kept a winner for my favourite day of the week! A delicious pastry crust filled with a tangy lemon curd filling.....heavenly!

Tarte au Citron ( Lemon Tart)

Serves 6

225g plain flour
115g butter diced
2tbsp icing sugar
1 egg
1 tsp vanilla essence
6 eggs, beaten
350g sugar
115g butter
grated rind and juice of 4 lemons
icing sugar for dusting

For the Pastry:
1. Preheat the oven to 200°C. Using  a free standing mixer sift the flour into the bowl, add 
    the diced butter, mix until it resembles fine bread crumbs.  Stir in the sugar.
2. Next, add the egg, vanilla essence and a scant tablespoon of cold water, then work to a 
3. Roll out the pastry on a floured surface and use to line a 23cm/9inch tart tin.  Line with 
    foil or baking parchment and fill with baking beans.  Bake 'blind' for 10 mins.

For the filling:
1. Put the eggs, sugar and butter into a pan and stir over a low heat until the sugar had 
2. Add the lemon rind and juice, and continue to cooking, stirring, until the lemon mixture 
    has thickened slightly.

The Assembly:
Pour the mixture into the case.  Bake for 20-25 minutes, or until just set.  Transfer to a wire rack to cool.  Dust with icing sugar before serving.

E-D's Notes
- Serve the Tarte warm and topped with freshly whipped cream.
- This delicious tarte will last a couple of days if covered properly...but it's not too likely it will last 
   that long!

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