Pastry Base:
Preheat the oven to 170°C/325°F/Gas mark 3.
On a lightly floured marble or wooden surface, roll out the pastry to a thickness of about 4 mm. (1/6 in.), 22 cm. (9 in.) diameter, 3.5 cm. (1.5 in.) deep. Butter a flan ring, place on a baking sheet and line with pastry. Put a circle of greaseproof paper in the bottom, fill with dried beans and blind bake in the preheated oven for 10 minutes.
Remove from the oven, take out the beans and paper and keep the shell at room temperature. Lower the oven to 150°C/300°F/Gas mark 2.
Wash, grate the zest and squeeze the lemons, reserving the zest and juice together. Break the eggs into a bowl, add the sugar and beat lightly with a wire whisk until the mixture is smooth and well blended. Pour the cream onto the egg mixture and mix very lightly with a wire whisk. (Don't beat.) Stir in the lemon juice and zests and pour the filling into the pastry case.
Place immediately in the preheated oven and bake for about 40 minutes. If the tart starts to brown before the end of the cooking time, cover with foil. When the tart is cooked, remove the flan ring before it cools completely.
Author's Comments
This tart tastes much better if it is made 1 or 2 days before you eat it, so you have the bonus of being able to prepare it in advance. Thickly powder the top of the tart with icing sugar before serving.
As for the wine, you dont want a wine as sweet as Sauternes with this tart, such a wine comes from Barsac in Bordeaux (France).
Instructions
Pastry Base:
Preheat the oven to 170°C/325°F/Gas mark 3.
On a lightly floured marble or wooden surface, roll out the pastry to a thickness of about 4 mm. (1/6 in.), 22 cm. (9 in.) diameter, 3.5 cm. (1.5 in.) deep. Butter a flan ring, place on a baking sheet and line with pastry. Put a circle of greaseproof paper in the bottom, fill with dried beans and blind bake in the preheated oven for 10 minutes.
Remove from the oven, take out the beans and paper and keep the shell at room temperature. Lower the oven to 150°C/300°F/Gas mark 2.
Wash, grate the zest and squeeze the lemons, reserving the zest and juice together. Break the eggs into a bowl, add the sugar and beat lightly with a wire whisk until the mixture is smooth and well blended. Pour the cream onto the egg mixture and mix very lightly with a wire whisk. (Don't beat.) Stir in the lemon juice and zests and pour the filling into the pastry case.
Place immediately in the preheated oven and bake for about 40 minutes. If the tart starts to brown before the end of the cooking time, cover with foil. When the tart is cooked, remove the flan ring before it cools completely.
Author's Comments
This tart tastes much better if it is made 1 or 2 days before you eat it, so you have the bonus of being able to prepare it in advance. Thickly powder the top of the tart with icing sugar before serving.
As for the wine, you dont want a wine as sweet as Sauternes with this tart, such a wine comes from Barsac in Bordeaux (France).
Similar Recipes
desserts, lemon tart