Tarte au Citron

tarte au citron

 

This is a simple, but delicious recipe for tart au citron (or lemon tart). This is great for those who are less experienced with baking. One thing to bear in mind is, butter is used cold for shortcrust pastry as opposed to room temperature and soft butter for cakes.

For a 23cm fluted springform tart tin

  • 200g plain flour
  • 30g icing sugar
  • 90g cold unsalted butter
  • 6 large egg
  • 1 tbsp cold water
  • 4 lemons
  • 120ml double cream
  • 250g caster sugar
  1. Mix plain flour and icing sugar in a large mixing bowl
  2. Cut butter into small cubes
  3. Add butter to flour
  4. Rub the flour into the butter until the ingredients resemble a breadcrumb like structure and consistency
  5. Add 1 egg and cold water to the flour/butter mix
  6. Use your hands and work the ingredients together until it forms a smooth pastry dough (P.S. try not to over work the dough as it can cause the pastry to become tough)
  7. Sprinkle some plain flour onto your table top and rolling pin
  8. Pinch off and save a small piece of pastry (you only need one about the size of your thumb)
  9. Roll out the large piece of pastry on the floured surface, turn and flip occasionally to prevent it from sticking to the table (this will be harder in a warm kitchen as the butter will melt and cause the dough to become wetter)
  10. Roll out the pastry until it is 3-4mm thick
  11. Transfer the rolled out pastry into the tart tin
  12. Use the small piece of pastry you saved earlier and roll it into a ball to press the rolled out pastry into the corners and the sides of the tin
  13. Excess pastry will be all over the place, just fold them over the side of the tin for now and do NOT cut them off
  14. Use a fork and prick the base of the pastry in the tin
  15. Transfer the pastry in the tin into the fridge and cool for 30-45 minutes
  16. Pre-heat oven to 190°C (374°F) or 170°C (338°F) in a fan assisted oven
  17. Take pastry case out of oven
  18. Place a large piece of baking parchment paper over the pastry case, this needs to cover the pastry case completely
  19. Place ceramic baking beans over the baking parchment and completely cover the base of the  pastry case (the holes you made earlier with fork and the baking beans will stop the pastry case from rising in the oven)
  20. Bake in the oven for 5 minutes
  21. Take it out and use a sharp knife to trim off the excess pastry from the tin
  22. Return the pastry base to the oven and bake for another 15 minutes
  23. Take pastry base out of oven and remove baking beans and parchment paper
  24. Beat the 5 eggs in a large mixing bowl and lightly brush some of the egg onto the base and side of the pastry base
  25. Return pastry to oven and bake for another 5-10 minutes (or until it is golden and COMPLETELY dry), you may need to cover the edges of pastry case with tin foil if it starts to darken before the bottom is dry
  26. Add double cream and caster sugar to the eggs and whisk until combined
  27. Add zest and lemon juice from the 4 lemons to the egg and cream mix, whisk until smooth and combined
  28. Put the filling mixture into a jug
  29. Take pastry out of oven
  30. Lower temperature of oven to 170°C (338°F) or 150°C (302°F) in a fan assisted oven
  31. Return the base to the oven and carefully pour the filling into the pastry base (N.B. try not to spill filling as it will cause the pastry to go wet if it gets under the pastry)
  32. Bake in the oven for 30-35 minutes or until set (gently tap on the side of the tin and it should have a VERY slightly jelly like wobble in the middle of the filling)
  33. Take it out of the oven and let it cool down in the tin
  34. If the filling starts to shrink away from the pastry case, that means it is slightly over baked, but it should still taste lovely
  35. Sprinkle the tart with some icing sugar just before serving
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