Ingredients
- 500g plain flour, plus extra for dusting
- 140g icing sugar
- 250g unsalted butter, cubed
- 4 egg yolks
Method
To help make the pastry, mix the flour and icing sugar inside a bowl. Rub the butter in to the flour together with your fingers until crumbly. Add the egg yolks. When the pastry continues to be too dry, add 1-2 tablespoons of water until it comes down together. Roll right into a ball and divide in two (freeze half for an additional recipe). Flatten the pastry together with your hands, wrap the dough in cling film, then chill not less than half an hour. As the pastry is chilling, result in the filling. Beat all of the ingredients, aside from the zest, together. Sieve the mix, then stir within the zest.Unveil the pastry on the gently floured surface to around the thickness of the 1 gold coin, then lift right into a 23cm tart tin. Press lower lightly at the base and sides, then trim off any excess pastry. Stab a couple of holes towards the bottom having a fork and set during the fridge for half an hour.
Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with grain or peas. Bake for ten mins, then take away the tart tin in the oven, discard the foil, and bake for an additional 20 mins until biscuity. Once the pastry is prepared, take it out of the oven, pour within the lemon mixture and bake again for 30-35 mins until just set. Leave to awesome, then take away the tart in the tin and serve at 70 degrees or chilled.
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