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PrintCLASSIC LEMON TART
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Mix together the flour, nuts and sugar, then gently work in the butter and cold water to make a soft dough. Chill for 10 minutes.
- Roll out the dough and use to line a 20.5cm/8in loose-based flan tin. Chill for about 20 minutes. Preheat the oven to 200°C/400°F/Gas 6.
- Line the pastry case with greaseproof paper, fill with baking beans, and bake for 15 minutes. Remove the paper and beans, and cook for a further 10 minutes until the base is crisp.
- Beat the eggs, lemon rind and juice, the remaining sugar and cream until well blended. Pour into the pastry case. Bake for about 30 minutes, until just set.
INGREDIENTS
- 200 grams plain flour, sifted
- 100 grams hazelnuts, toasted and finely ground
- 200 grams caster sugar
- 150 grams unsalted butter, softened
- 6 eggs
- Finely grated rind of 3 lemons
- 200 ml double cream
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