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.
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.
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.
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| Some extra filling baked in a mini muffin tin. A great way to have a taste of the finished product without cutting the tart! |
Hello there!
ReplyDeleteLovely blog - the mini filling in the muffin tins is a great idea and your lemon tart looks fab. :)
Thanks Julie! It tasted pretty fab too x
ReplyDeleteIt 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.
ReplyDeleteIan 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
ReplyDeleteHello Kate
ReplyDeleteLike 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!
Hi Kate,
ReplyDeleteMy 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
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!
ReplyDeleteHi 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
ReplyDeleteHello 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!
DeleteRegards
Lorraine
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
DeleteBecause 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!
ReplyDeleteCathy 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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