Lemon and Poppy Seed Tart

This shortbread-style pastry can be pressed straight into the tin, no need to roll out or blind bake as the base will crisp with the help of the preheated baking sheet.

Hands-on time 30min, plus chilling and cooling. Cooking time about 40min. Serves 8

FOR THE PASTRY

 150g plain flour

 100g unsalted butter, chilled and cubed

 25g caster sugar

 1tbsp poppy seeds

FOR THE FILLING

 Finely grated zest and juice 4 lemons (125ml), keep separate

 4 medium eggs

 175g caster sugar

 125ml double cream

 Icing sugar, to dust

1 For the pastry, in a food processor

pulse the flour, butter, sugar and a pinch of fine salt until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingertips and then mix in the sugar and salt. Briefly pulse/mix in the poppy seeds, followed by 1tbsp ice-cold water until the pastry starts to clump together.

2 Tip the pastry into a 20.5cm round loose-bottomed tin. Using your fingers or the back of a spoon firmly press the pastry over the base and 3cm up the sides of the tin, trimming the edges to neaten, if needed. Chill for 30min to firm up.

3 Preheat oven to 170°C (150°C fan) mark 3 and put a large baking sheet in to heat up (see intro). For the filling, in a large bowl, whisk the lemon juice, eggs, caster sugar and cream until combined. Pass through a fine sieve into a jug and whisk in the lemon zest.

4 Carefully remove the baking sheet from the oven and, working quickly, put the pastry case tin on it and pour in the filling. Return to the oven and bake for 40min, or until the filling is set with just a slight wobble when the tin is gently tapped. Leave to cool completely in the tin.

5 Transfer to a serving plate or board, lightly dust with icing sugar and serve in slices.

PER SERVING

384cals, 6g protein, 22g fat (12g saturates), 41g carbs (27g total sugars), 1g fibre

TO STORE

Although best eaten on the day it’s made, any leftovers will keep in the fridge for up to 2 days. Serve chilled.