CityPress - - Opportunity index - – Grethe Koen

Marita van der Vyver is one of South Africa’s most pop­u­lar and ver­sa­tile writ­ers. She has lived in France with her fam­ily for 15 years and her lat­est cook­book, Win­ter Food

in Provence, is a won­der­fully pho­tographed com­pi­la­tion of hearty, warm­ing, Provençal food that’s easy to make, even if you don’t live in France. Our favourite is this sim­ple clas­sic lemon tart.

In­gre­di­ents Pas­try

250g flour A pinch of salt 125g but­ter 1 egg yolk


75g sugar Finely grated zest and juice of 3 lemons

2 eggs and 1 egg white (use the yolk for the pas­try) 75ml crème fraîche 125g ground al­monds Pinch of cin­na­mon


2 more lemons, cut into very thin slices

125g sugar


Start with the pas­try by com­bin­ing the flour and salt in a bowl.

Rub the but­ter into the flour with your fin­ger­tips un­til the mix­ture looks like fine bread­crumbs. Stir in the egg yolk along with two to three tea­spoons of iced wa­ter ( just enough to form a soft, non­sticky dough).

Chill the dough for half an hour in the fridge. In the mean­time, make the fill­ing by mix­ing the sugar, lemon zest and juice in another bowl.

Add the eggs and egg white and beat well.

Add the crème fraîche, ground al­monds and cin­na­mon, and stir to form a thick, smooth mix­ture.

Roll out the dough on a sur­face sprin­kled with flour and place it in a tart pan lined with bak­ing pa­per.

Prick a few holes in the dough with a fork and spoon in the fill­ing.

Bake for 20 to 30 min­utes in an oven pre­heated to 190°C, un­til the fill­ing is set and golden.

Re­move from the oven and leave to cool.

For the syrup, place the lemon slices in a saucepan, add enough wa­ter to cover and sim­mer over a low heat for about 10 min­utes un­til the skins are soft.

Re­move and drain well. Re­serve about 75ml of the wa­ter in the saucepan, add the sugar and cook over low heat un­til all the sugar has dis­solved.

In­crease the heat to bring the syrup to the boil.

Add the lemon and cook rapidly un­til all the slices are cov­ered with the thick syrup.

Re­move the lemon and ar­range in a pat­tern on the tart.

Serves six to eight peo­ple.

Want to win your very own copy of

Win­ter Food in Provence? See page 15 on how to en­ter

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