AMALFI LE­MON TART

The Irish Mail on Sunday - - THE VERY BEST OF THE TV CHEFS - JAMIE OLIVER

This won­der­ful baked le­mon tart is fresh but com­fort­ing and just a stone’s throw away from a baked cheese­cake. It’s great served with ice cream, and re­ally nice with berries. If you’re feel­ing the Ital­ian vibe, a lit­tle slice for break­fast with a black cof­fee is a real treat. Serves 10-12

For the pas­try

250g (9oz) plain flour, plus ex­tra for dust­ing

50g (1¾oz) ic­ing sugar, plus ex­tra for dust­ing

Sea salt

75ml (2½fl oz) olive oil

75ml (2½fl oz) white wine (prefer­ably Greco di Tufo) ½tsp vanilla bean paste

For the fill­ing

5 large lemons

500g (1lb 2oz) qual­ity ri­cotta cheese

150g (5½oz) caster sugar

2 large free-range eggs

To make the pas­try, put the flour and ic­ing sugar into a large bowl with a good pinch of sea salt.

Make a well in the mid­dle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mix­ture, grad­u­ally bring­ing the flour in from the out­side un­til it comes to­gether as a ball of dough. Tip on to a lightly floured sur­face and knead for a cou­ple of min­utes, then wrap in cling­film and place in the fridge for 30 min­utes.

On a flour-dusted sur­face, roll out the pas­try to about 3mm thick. Loosely roll it up around the rolling pin and un­roll it over a 25cm loose-bot­tomed tart tin, eas­ing and push­ing it care­fully into the sides. Trim off any ex­cess, patch up any holes, then prick the base with a fork, cover with cling­film, and chill in the freezer for 1 hour 30 min­utes.

Pre­heat the oven to 180°C/fan 160°C/ gas 4. When the time’s up, bake the pas­try case blind for 25 min­utes, un­til lightly golden. Mean­while, finely grate the zest of 1 le­mon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the fill­ing in­gre­di­ents, by hand or in a food pro­ces­sor, un­til smooth. Pour into the tart case and bake for 30 min­utes, dust­ing with ic­ing sugar and sprin­kling the le­mon zest over for the last 5 min­utes. Trans­fer to a wire rack to cool – it will have a slight wob­ble, but will set as it cools. Dust with ex­tra ic­ing sugar, then slice and serve. From Jamie Cooks Italy, by Jamie Oliver, Pen­guin Ran­dom House, €27.99. Pho­tog­ra­phy: David Lof­tus

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