This dish rings a bell

Like the chil­dren’s nurs­ery rhyme, or­anges and lemons are the lead in­gre­di­ents for this sweet, tangy dessert.

Sunday Star-Times - Sunday Magazine - - FOOD WITH SAM MANNERING - Pho­to­graphs Styling/ Sam Man­ner­ing

This is from my book Food Worth Mak­ing. Chil­dren were given or­anges and lemons at St Cle­ment Danes church in Lon­don on the feast day of the church’s name­sake, hence the name of this tart. I much pre­fer an unsweet­ened short­crust as the fill­ing is quite sweet enough.

I know that this leaves you with rather a lot of left­over egg whites at the end, but meringues are a pretty de­cent so­lu­tion – or you could go one step fur­ther and make a St Cle­ment’s Meringue Tart!

ST CLE­MENT’S TART

Prep time: 30 mins / Cook time: 35-40 mins Serves: 6-8

PAS­TRY

80g but­ter

175g plain flour

1 egg yolk

1 tbsp Coin­treau or sim­i­lar

FILL­ING

Zest and juice of 2 lemons Zest and juice of 2 or­anges 4 egg yolks

1 egg

125g caster sugar 100ml cream

In a large mix­ing bowl, rub the but­ter into the flour so that it re­sem­bles fine bread­crumbs. Add the egg yolk and Coin­treau and in­cor­po­rate every­thing to­gether to cre­ate a smooth dough. Cover with cling film and let it rest in the fridge for at least half an hour.

In the mean­time, com­bine the zests and juices to­gether in a small saucepan and it re­duce by about half. Re­move from the heat and leave to cool down. Pre­heat the oven to 170C.

Roll the pas­try out and use it to line a greased tart tin (mine was 24cm). Prick the bot­tom and pop back in the fridge to firm up and chill for 15 min­utes or so, be­fore weigh­ing down with bak­ing pa­per and dry beans or rice, and bak­ing blind for 10 min­utes. Re­move the weights and bake for a fur­ther 5 min­utes, un­til the base is a very pale golden brown.

Whisk to­gether the egg yolks and egg with the caster sugar. Whisk in the cream and the cooled orange-lemon mix, and pour into the pas­try case. Pop filled tart tin on a bak­ing tray and bake for about 25-30 min­utes, un­til it is just set in the mid­dle.

Al­low to cool com­pletely be­fore serv­ing.

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