Lemon tart

Serving size: 4
Preparation time: 35 minutes
Cooking time: 15 minutes

For the tart base:
200g plain flour
150g butter at room temperature
100g caster sugar
1 whole egg
A pinch of salt
The zest of 1 lemon

For the filling:
100g butter
80g caster sugar
The juice and zest of 3 unwaxed lemons
2 whole eggs
4 egg yolks

250g fresh strawberries
200ml balsamic vinegar
100g Demerara sugar
2 star anise
5 whole cloves
150g mascarpone cheese
70g icing sugar
¼ teaspoon of grated tonka beans

Featured in:
July 2012


To make the pastry, whisk the butter and sugar, add the lemon zest, salt and egg and mix well. Add the sifted flour and work quickly. Wrap in cling film and refrigerate for 20 minutes.

Butter and flour 4 tartlet cases. Roll out the pastry and blind bake the four tartlets at 180C for 5-7 minutes.

Place all the ingredients for the lemon filling in a deep base pan and heat gently. Stir continuously until mixture thickens like custard. Pour into the tartlet cases and chill until needed.

To make the balsamic glaze, put the balsamic vinegar, Demerara sugar, star anise and cloves in a pan and cook gently until reduced to one third the original volume. Strain and serve with the strawberries.

Whisk the mascarpone, icing sugar and grated tonka beans until light and fluffy and refrigerate before serving.

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NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: www.castlehotel.net ... See MoreSee Less