Recipe from 'Foolproof French Cookery’ by Raymond Blanc. Click here to purchase book.
Lemon tart is a favourite dessert. Making it is quite a lengthy process but relatively simple. You could prepare double the quantity of pastry and freeze half for another dessert, if you wish.
Preparation: 40 minutes, plus 1 hours' chilling.
|For the sweet pastry|
|120g||Unsalted butter, at room temperature, diced|
|75g||Icing sugar, sifted, plus extra for dusting|
|3||Egg yolks (organic or free range)|
|For the lemon cream|
|5||Medium eggs (organic or free range)|
|2 tbsp||Finely grated lemon zest|
Making the sweet pastry
In a large bowl, with a spatula or wooden spoon, mix the soft butter and icing sugar to a cream; then beat in 2 of the egg yolks. Add the flour and, with your fingertips, rub the butter mixture and flour together to achieve a crumbly texture. Add the water and press the mixture together to form a ball. With the palms of your hands, knead the pastry on a lightly floured work surface until it is blended (maximum 30 seconds – do not overwork the pastry or it will be hard and lose its crumbly texture). Flatten the pastry slightly with the palm of your hand, wrap in cling film and refrigerate for 30 minutes (this helps the dough lose its elasticity).
Making the lemon cream
In a large bowl, mix together the eggs, sugar, lemon juice and zest and whisk for a few seconds. Add the cream and whisk it in, then place in the fridge. Rolling out the pastry. On a lightly floured work surface, evenly roll out the pastry into a circle 3 mm (1/8 in) thick.
Lining the tart tin
Roll the pastry over the rolling pin and unroll it over a 24 cm (91/2 in) loose-bottomed tart tin. With one hand lift the pastry and with the other gently tuck it into the bottom edge of the tin so that it fits tightly. Be careful not to stretch it. Cut off excess pastry by rolling the pin over the top edge of the tin. Take a small ball of pastry and gently press it all around the base of the tart to ensure a snug fit. Prick the base of the pastry all over with a fork and refrigerate for 30 minutes (this helps prevent shrinkage during cooking). Meanwhile, pre-heat the oven to 160°C/ 325°F/Gas Mark 3.
Cooking the pastry
Line the pastry case with aluminium foil and fill with dried beans, pushing them against the side. Bake for 10 minutes, then remove from the oven and lift out both foil and beans. Return the tart tin to the oven and bake for a further 20 minutes. Brush the inside of the pastry with the remaining egg yolk and return to the oven for 1 minute (this creates a seal on the pastry and prevents it becoming soggy when the lemon cream is added). Turn the oven down to 140°C/ 275°F/Gas Mark 1.
Cooking the lemon tart
Pour the lemon cream mixture into a saucepan and warm it gently (this is to speed up the cooking time of the tart), being careful not to heat it too much or it will scramble. Pour the warm mixture into the pastry case and bake for 25 minutes, until barely set. Remove from the oven and leave to cool for at least 1 hour, then dredge icing sugar around the edge of the tart. Remove the tart from the tin and place on a serving plate.
Recipe from 'Foolproof French Cookery' by Raymond Blanc, published by BBC Books.
Recipe © Raymond Blanc 2002.
Photograph © Jean Cazals 2002.