Luscious Lemon Tart

Whilst having a meal out at a pub recently I was pondering the dessert menu and stumbled across a lemon tart that described itself as a kind of Bakewell tart. For research purposes *ahem* I ordered it and it was fab so I decided that I would have a go at making one myself.

I found a recipe in one of my files which seemed pretty straightforward and I'm pleased to report back that it was a success. I was a little nervous as it was my first foray into tart making but I needn't have been concerned as it turned out great.  It could have been better - my Le Creuset dish was a bit big I think (could've done with being a few cms smaller, I think 20cm would be optimum) but I have misplaced my rather lovely one from Laura Ashley so it had to do.  I felt like I had a lot more crusty pastry than I should have but it didn't really detract from the eating experience I have to say!

I rarely make pastry these days, I tend to use Jus-Rol.  I just don't have the hands for pastry, they are generally too warm and I end up in a sticky mess more often than pleases me so I quite often pull out a pack of ready made pastry.  I'm not going to apologise for that, Jamie Oliver does too, so there.

Here is my recipe for lemon tart!

Luscious Lemon Tart

Ingredients

1 pack of Jus-Rol shortcrust pastry 

3 rounded tbsps good quality lemon curd

75g butter, softened

75g caster sugar

1 egg, lightly beaten

25g ground alminds

100g self-raising flour

zest and juice of 1 lemon

25g flaked almonds

Method

Pre-heat the oven to 200c/gas mark 6.

Roll out the pastry and line the pie dish.  You may flute the edges if you are that way inclined, I was in a bit of a rush so just schlepped it in the dish. (A lesson on fluting can be found here).  Spread the lemon curd all over the pastry.

Cream the butter and sugar together until pale and fluffy.  Beat in the egg a teaspoonful at a time and gently fold in the ground almonds and flour.  Mix in the lemon juice and grated zest.

Spread the mixture evenly over the lemon curd and smooth with a palette knife.

Sprinkle the flaked almonds over the surface and bake in the centre of the oven for 15 minutes before reducing the heat to 150c/gas mark 2 and cooking for a further 25-30mins, until the tart is golden.

Last night we served this tart with vanilla ice-cream and it was good but I think it would be even better with cream (shall be trying that tonight...) as it felt a bit dry with ice-cream.

The only thing I might change next time is to perhaps add a little bit more lemon. I love lemon.  I like lemon so strong it makes me wince so when I make it again I might try an extra half a lemons worth of juice and zest.

love & kisses

Mrs M x