CARAMELISED LEMON TART WITH LAVEN­DER

Country Living (UK) - - Food & Drink - coun­tryliv­ing.com/uk

Prepa­ra­tion 35 min­utes, plus chill­ing Cook­ing 1 hour 15 min­utes Serves 6-8 Toasted-hazel­nut pas­try, a caramelised brûléed top and laven­der flow­ers make this lemon tart ex­tra spe­cial.

FOR THE PAS­TRY 25g hazel­nuts 200g plain flour, plus ex­tra for dust­ing 110g chilled but­ter, cut into cubes 1 large egg, lightly beaten FOR THE FILL­ING 4 large eggs, lightly beaten

125g caster sugar 150ml dou­ble cream juice of 4 le­mons and the zest of 3 ic­ing sugar, for dust­ing dried ed­i­ble laven­der* flow­ers, plus ex­tra sprigs, to dec­o­rate 1 Heat the oven to 190°C (170°C fan oven) gas mark 5. Spread the hazel­nuts over a bak­ing tray and cook in the oven for 7-10 min­utes un­til the skins have dark­ened and the nuts are golden un­der­neath. Rub them between two clean tea tow­els to loosen the skins and pick the nuts out. Leave to cool, then grind to a pow­der in a food pro­ces­sor. 2 To make the pas­try, put the flour and but­ter in a food pro­ces­sor and blend un­til you get a bread­crumb tex­ture. (Or rub the flour and but­ter to­gether us­ing your fin­ger­tips, un­til the mix­ture re­sem­bles fine bread­crumbs.) Stir in the ground hazel­nuts and enough egg to make a smooth dough. Wrap the pas­try in cling­film and chill in the fridge for 15 min­utes. Roll out the dough on a lightly floured work­sur­face un­til it is large enough to line a 23cm round tart tin. Lay the pas­try over the tin, press it into the edges and up the side, then prick the base. Trim the edges and chill for an­other 15 min­utes. 3 Heat the oven to 190°C (170°C fan oven) gas mark 5 again. Line the pas­try case with bak­ing parch­ment and add bak­ing beans to cover the base. Bake blind for 15 min­utes, then re­move the pa­per and beans and re­turn the pas­try case to the oven for 10-15 min­utes un­til lightly golden. 4 Mean­while, to make the fill­ing, put the eggs in a bowl and add the sugar. Beat to­gether us­ing an electric beater un­til the mix­ture leaves a thin rib­bon trail when the whisk is lifted. Stir in the cream and lemon juice. Strain the mix­ture into a jug and stir in the lemon zest. 5 Turn the oven down to 170°C (150°C fan oven) gas mark 3. Care­fully pour the fill­ing into the pas­try case and bake for 30-35 min­utes un­til the fill­ing is set but a bit wob­bly. Dust the top with ic­ing sugar and, with a kitchen blow­torch or un­der a pre­heated grill, brown the top un­til the sugar melts and caramelises. Scat­ter a few laven­der flow­ers over the top and dec­o­rate with a sprig or two. Serve warm or cold.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.