I’m not a pudding man although I may have started to look like one but Tarte Au Citron or Lemon Tart if you don’t want ponce, is one of my all time favourites. I first came across it when Carol used to bring home ones that were past their sell by date from Marks & Spencers. I’ve had a few but I do believe and friends will back me up on this, that M&S do one of the best Tartes around.
Until now! Yes folks, I made my own and it was spectacular. I’m not sure why it was better but there was a tiny tweak involved and also a real homemade pastry was involved.
Now there’s no need to make your own pastry as there are plenty of good ones for sale but if you have the time I would urge you to do it. Not only for flavour’s sake but also the kudos of knowing that everything you created was from scratch.
So I aimed high. After the phenomenal success of The Great British Bake Off how could I do anyone else’s recipe other than Mary Berry’s. It looked a little daunting but I’m here to simplify it for you. The only thing to remember is we haven’t all got the same sized tart tin than recipes call for, so as my tin is quite a large one I made more pastry than was stated. I won’t go into the details of making pastry you can research that one yourself or as I said before , buy one.
I rolled out the pastry till it was around 3mm thick and transfered it to my tart tin making sure that it was pushed gently into all the edges.
As you can see, there are repair marks and this is quite ok, I mean I’m no pastry king so there will be mistakes. Once in the tin you need to chill it again so stick it in the fridge for 30 minutes. You need to blind bake it now to do this take some greaseproof paper scrunch it up and lay it on top of the pastry. Make sure you have pricked the base with a fork to stop the bottom rising up. Add something to weigh the pasty down that won’t burn in the oven. Some use ceramic beans or dried beans but I use my special ones I found in a panic when realising I had no ceramic beans
Yes, 5p coins that I keep in a Jack Daniels bottle. Put the tin into a hot oven 170C for 15 minutes and then take the tin out. Remove the coins/beans and cook again for 10 more minutes. Now while the the pastry is cooling make the filling. This is what I used.
5 large eggs beaten in a bowl
3 large unwaxed lemons. Use the juice and zest them as well.
2 small limes. Just the juice as I had 2 that had gone rock hard. If not, use another lemon.
8oz/225g of cater sugar
4fl ox/125ml of double cream.
Bung the in a bowl and mix together. Don’t try to make it frothy. It’s now best if you pour all this into a large jug so you can fill the pastry case easier. Put the tin on to a large baking tray on the shelf of the oven and pour the lemon mixture in. Close the oven door and cook for 30 – 35 minutes. I checked mine after 30 and it looked nice and solid, still slightly wobbly but it will continue to set when you take it out of the oven.. Leave it to cool and give it a dusting of icing sugar.
I couldn’t wait to attack this with some cream.
Come on, looks good doesn’t it.
This is definitely on the radar for another outing very soon. Archie was impressed too. I think the lime added a little something extra but it’s not essential. Ooh I feel quite proud now another culinary feather in my hat. Which, by the way, has had to be made bigger.
Au revoir. Mugsie.