Le­mon and al­mond tart

The Daily Telegraph - Saturday - - FOOD DRINK -

This uses one food­pro­ces­sor bowl, one pan, and does away with the need for a rolling pin.


175g plain flour

40g flaked al­monds

1½ tbsp caster sugar

A pinch of salt

125g un­salted but­ter, chilled and diced

1 tbsp ice-cold water


Tip the flour into the bowl of a food pro­ces­sor, add the flaked al­monds, sugar and salt and pulse un­til the al­monds are finely chopped.

Add the diced but­ter and pulse again to rub the but­ter into the dry in­gre­di­ents.

Add the cold water and pulse again to com­bine, stop­ping when the dough starts to clump to­gether into lit­tle nuggets.

Us­ing your fin­gers, press the crumbly, but­tery dough into a 35cm x 11cm rec­tan­gu­lar tart tin with a re­mov­able base, evenly cov­er­ing the base and sides. Chill for 20 min­utes while you pre­heat the oven to 180C/Gas 4, plac­ing a solid bak­ing sheet on the mid­dle shelf of the oven to heat up.

Bake the base on the hot bak­ing sheet for 20 to 25 min­utes un­til pale golden all over. Re­move from the oven and in­crease the tem­per­a­ture to 190C/Gas 5.

While the pas­try is cook­ing, pre­pare the fill­ing. Crack the eggs into a medium saucepan and add the sugar, le­mon zest and juice. Whisk un­til smooth then cook over a low heat, stir­ring con­stantly, un­til the mix­ture thick­ens and will coat the back of a spoon. Do not al­low it to boil or the eggs will scram­ble. Re­move from the heat, scoop into a bowl and add the but­ter. Whisk to com­bine and set aside to cool for 20 min­utes.

Spoon the curd into the baked pas­try shell, sprin­kle the flaked al­monds around the edges and re­turn to the oven for a fur­ther 10 to 15 min­utes un­til the al­monds are golden and the fill­ing is lightly bur­nished and puffed up. Leave to cool and then dust with ic­ing sugar and cut into fin­gers to serve.

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