This creamy lemon tart is perfect all year round but especially good in the late Summer or Autumn months when fruit choice for the topping is abundant. The fruit selection in the photograph gives some ideas but feel free to choose your own favourites.
Serves: 8
Ingredients
Filling:
- 3 eggs
- 160g caster sugar
- grated zest and juice of 2 lemons
- 160g butter, melted
- 90g ground almonds
Topping:
- selection of fresh fruit like sliced
- green apples (dipped in lemon juice), sliced fresh or canned peaches, apricots and pears, sliced strawberries, sliced kiwi, blackberries, blueberries, raspberries, sliced and halved grapes
- mint sprigs, to decorate (optional)
Method
- Preheat the oven if necessary to 190˚C/ ESSE Dial Guide HOT. (Aim for the dial reading to be at the low end of HOT).
- Make the pastry according to the recipe instructions. Roll out and line a 23cm fluted flan tin and chill for 10 minutes. Cover with foil and weight with baking beans then bake ‘blind’ for 15 minutes. Remove the foil and beans and cook for a further 5 minutes.
- Meanwhile, whisk the eggs and sugar until they are very thick. Stir in the lemon zest and juice then the melted butter and almonds. Pour into the prepared pastry case. Bake for 25-30 minutes, or until the filling is golden and set. Allow to cool.
- To serve, top the tart with a selection of fresh fruit and decorate with mint sprigs if liked. Cut into wedges to serve with cream, crème fraîche, yogurt or ice cream
Get Ahead
The tart can be made up to 24 hours ahead but to avoid the fruit drying out, glaze with a mixture of 2tbsp apricot jam warmed until syrupy with 2 tbsp water. Spoon over the fruit when cooled but still liquid
