Thursday, August 2, 2012

181/656 - Lemon tart

Dead simple to prepare + impressive looking result = FABULOUS recipe! 

Of course I made the pastry for this tart (shortcrust is now my thing!) but if packet pastry were to be used, this is honestly such a fast recipe you could whip it up in between entrée and main and it would be baked and ready for dessert. 

I learned a very helpful pastry tip while making this. I decided to make a double batch of shortcrust on this day, with one lot to be put in the freezer ready for another day (and possibly also to be used as a prop for a photo shoot but that's another story). I split the pastry in half and was attempting to roll it out and get perfect coverage over my flan tin, and as usual I couldn't quite get the shape right and was pulling bits from here and there to even things up. Then I had the idea to add in a small handful of pastry from the second batch. 

Perfect! The pastry rolled out slightly too big and I was able to trim it and put the off cuts back from whence they came. For the life of me I can't work out why I have never thought of doing that before.  The added bonus of course being that I will always be left with a spare batch of pastry in the freezer.  

I wasn't sure if the lemons I used were big enough and so I added an extra two ice cubes of juice and a small handful of extra zest (from my pre-zested frozen stash!). I was so glad I did, we love a tart tart in my house and this definitely delivered. 

I did not sprinkle my lovely tart with icing sugar, worried it would detract from the wonderful zing. I did, however serve this with a good dollop of double cream. 

Wow. 
Some extra filling baked in a mini muffin tin. A great way to have
a taste of the finished product without cutting the tart!

12 comments:

  1. Hello there!
    Lovely blog - the mini filling in the muffin tins is a great idea and your lemon tart looks fab. :)

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  2. Thanks Julie! It tasted pretty fab too x

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  3. It was great to see you finally get to this recipe, one of my favourites. I make these tarts often and I find the whole process almost cathartic. I'm thoroughly enjoying these tasty blogs, thank you.

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  4. Ian I can see why you love it! I am sure I will be making this one again and again. Love that you are loving the blog x

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  5. Hello Kate

    Like many others who have posted comments here, I saw the story in The Age and have thoroughly enjoyed reading your blog. I'm glad to see you've made the lemon tart. Tis was the first recipe I made from this book (the rainbow edition). I can also recommend the lemon delicious pudding and the simple lemon slice. I'm lucky enough to have a lemon tree so am always looking for ways to use up the lemons before the possums eat them!

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  6. Hi Kate,
    My friend in Melbourne told me about your story in The Age and forwarded your blog to me. She is not normally into reading blogs but loved yours as she is a foodie and loves cooking. I am enjoying reading about all the recipes and the Lemon Tart looks fabulous - I like the idea of making some in the muffin tins. I have so many lemons on my tree and must try this fabulous recipe soon.
    Regards,
    Lorraine

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  7. Hi there! I am so pleased you are enjoying my blog. The lemon delicious pudding sounds gorgeous and I am looking forward to testing it out, thank you for the suggestion. Alas the simple lemon slice does not appear in the orange version of the book and so unless I upgrade to rainbow mid-challenge I will have to take your word for how lovely it is!

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  8. Hi Lorraine. It is wonderful and humbling to hear of so many people reading and enjoying my blog. Your lemon tree sounds fabulous, I am envious! We too have a tree but the quality and quantity of the lemons is severely lacking. I would love to hear how your lemon tart turns out x

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    1. Hello again Kate. Can you remember how long you cooked the mixture in the muffin tin and at what temperature? I have 6 lovely lemons waiting on my kitchen bench.....all ready to be turned into something delicious!
      Regards
      Lorraine

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    2. I had them in the oven with the tart so they would have been cooking at 160°. I can't remember how long I had them in there for, maybe 10 min? I would have just watched them and pulled them out when they were quite firm. Hope that helps x

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  9. Because of this post I dragged out my book & made the lemon tart. Having a tree full of lemons I really had no excuse! The tart was delicious & I also took some to work for colleagues who also enjoyed it. Since then I have also made the traditional rice pudding and the Lemon Delicious pudding (using oranges as well as lemons). Yum!

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    1. Cathy that's fabulous! I love the thought that I might be responsible for The Cook's Companion being more regularly pulled off shelves around the country! I am yet to try the lemon delicious pudding but I hear wonderful reports of it. Must get to that one soon x

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