175 g Unsalted butter; diced
25 g Icing sugar; sieved, plus
-extra
; for dusting
50 g Toasted almonds; finely
-ground
225 g Plain flour; sifted, plus
-extra
; for dusting
1 pn Salt
7 Eggs; plus 1 egg yolk
Juice and finely grated rind
-of 3 lemons; (unwaxed if
; possible)
300 g Caster sugar
300 ml Double cream
Creme fraiche; to serve
Place the butter in a food processor with the icing sugar, salt, one of the
eggs and a dessertspoon of lemon rind and blend for 20 seconds. Add the
almonds and flour and blend until the dough just comes together. Chill for
at least 2 hours.
Beat the six eggs and the caster sugar until well blended. Stir in the
cream and then the rest of the lemon rind and all of the juice. Pour into a
jug – it makes 1 litre/1 3/4 pints, cover with clingfilm and chill for up
to two days or until needed.
Preheat the oven to 180F/350C/Gas 5. Take the pastry out of the fridge,
roll out on a floured work surface and use to line a 24 x 3cm/9 1/2 x 1
1/2in loose-bottomed flan tin or alternatively coarsely grate the pastry
and press into the flan tin, pressing up the sides and into the shape of
the tin. Keep or discard any excess pastry.
Lightly prick the base with a fork in several places. Line the pastry with
a circle of greaseproof paper and fill with baking beans. Chill for 15
minutes, then bake-blind for another 12 minutes. Remove from the oven and
take out the beans and paper. Beat the egg yolk and use to brush the base,
then bake for another 8 minutes until lightly golden.
Preheat the oven to 300F/150C/Gas 2. Pour the lemon filling into the pastry
crust and bake for 35-45 minutes until just set with no wobble in the
middle. Allow to cool, then carefully lift out of the flan tin. Score the
tart into portions and using a tea strainer as a sieve, dust with icing
sugar. Glaze with a blow torch or under a hot grill. Serve with some creme
fraiche.
Yields
8 servings