Pastries Recipes - Citrus Tart Recipe

Ingredients

SERVES 12

For the pastry:

• 175g/6oz plain flour

• 75g/3oz butter (plus extra for greasing)

• 3 tablespoons caster sugar

• 3 egg yolks

For the filling:

• juice of 3 lemons

• Finely grated zest of 1 lemon

• Juice of 1 orange

• 2 eggs

• 1 egg yolk

• 350ml/12fl oz double cream

• 175g/6oz caster sugar

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Method:

1. To make the pastry, sift the flour into a mixing bowl, make a well in the centre and place the butter, sugar and egg yolks in it.

2. Work with the fingertips of one hand until these are blended then gradually work in the flour. Continue mixing until the pastry forms a smooth ball. Wrap in Clingfilm and chill for 30 minutes.

3. Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 28cm/11in flan dish.

4. Roll out the pastry and use to line the tin. Prick the base of the pastry with a fork and line with aluminum foil.

5. Fill with baking beans and bake blind for 15 to 20 minutes or until just brown. Cool and reduce the oven temperature to 160°C/325°F/Gas mark 3.

6. To make the filling, place the lemon zest in a large bowl with the lemon and orange juice. Add the eggs and yolk, cream and sugar. Whisk the mixture together until the sugar has dissolved and the top is fluffy.

7. Pour the filling into the pastry case and bake in the centre of the oven for 30 to 35 minutes or until the filling is set.