Lemon, raspberry and thyme tart
This is a fragrant alternative to the classic lemon meringue.
Serves 6 • Ready in 1hr 40mins, plus cooling and 24hr drying
for the sweet pastry:
130g lightly salted butter 50g golden caster sugar 200g plain flour
4tbsp picked thyme leaves 1 egg, beaten for the filling:
100g butter, diced
100g golden caster sugar
zest of 1 lemon (optional)
75ml lemon juice (about 3 lemons) 5 egg yolks 150g raspberries for the crystallised thyme:
1 egg white, beaten
2tbsp caster sugar
6 sprigs of thyme you will need: a 20cm tart ring, and baking beans
1 For the crystallised thyme, mix the egg white with a little water and paint onto the thyme. Dip in the sugar and allow to dry for 24hrs on a cooling rack.
2 For the sweet pastry, beat the butter and sugar together until light and fluffy. add the flour and thyme, and mix until just combined. add the egg and mix until the dough is smooth, roll into a ball, wrap in clingfilm and chill for 20mins.
3 For the filling, place the butter, sugar, zest (if using) and juice in a bowl, and melt over a over a pan of simmering water. Remove from the heat and whisk in the egg yolks. set aside.
4 Heat the oven to 180C/Gas Mark 4. Roll out the pastry and use to line the tart case. Cover with baking parchment and baking beans, and cook for 10mins. Remove the baking beans and parchment, and use a serrated knife to trim off the edge of the pastry. Return to the oven for 5 more mins. If there are any holes in the tart case brush over a little egg white and cook for another 2mins.
5 Reduce the oven to 130C/Gas Mark ½. arrange the raspberries in the case and pour over the filling. bake for 40-45mins until the filling is set with a slight wobble. allow to cool, then arrange the crystallised thyme on top. Per serving: Cals 583, Fat 36g,
Sat fat 21g, Carbs 57g >>