Can you believe it’s already Sunday and a new week is upon us so soon, the weekends seem to fly by!
This weekend has been very busy in my house, which means I’ve got lots of recipes to share and show you all. On Saturday it was decided that my friends would come over for some dinner and to watch a film; nearly always we never watch a film, so this time wasn’t any different! Usually, I do a sit down meal with something fancy and what not, but this week I wanted to do a ‘help yourself’ type meal.
However, what I had decided to do was very much time consuming and meant I started at 9.30am, and was done by 4.30pm (this meant the ridiculous amount of washing up and drying up – we’re lacking a dishwasher you see).
The first recipe to share is Mary Berry’s Glazed Lemon Tart. Lacking a picture, I had to go with what I hoped would resemble what she meant, and I think it turned out fairly well. To me, it tastes like the ones they sell in Costa Coffee, actually no, it’s BETTER than one you get in coffee shops because you’ve made it yourself!
The ‘pâte sucrée (sweet pastry to you and I) was very very nice, as was the lemon filling. Mary states that for the topping, you should use 2 lemons thinly cut into slices. I only used one lemon and did not cover the whole of the tart – otherwise it just would look messy and intimidating.
This was served with strawberries and double cream, and honestly went down a treat. I highly recommend this recipe.
- 175 g plain flour
- 75 g softened butter
- 75 g caster sugar
- 3 large egg yolks
- 2 large eggs
- 90 g caster sugar
- 150 g ground almonds
- 85 ml double cream
- 4 lemons
- 150 g caster sugar
- 135 ml water
- 2 lemons (depends on how you decide to finish the tart off, I used 1)
- 3 tbsp apricot jam
This is a long recipe, so do stick with it, I promise you’ll love the end result!
- Start with the pastry; add the flour and rub in the butter with your fingers until it resembles bread crumbs; stir in the sugar and add the egg yolks. Mix until the ingredients come together.
- Knead the dough until smooth, then wrap in cling film and pop into the fridge for 30 minutes.
- Preheat the oven to 180C/fan 160C/gas mark 4.
- Roll out the pastry onto a lightly floured surface and use to line a loose bottomed flan tin. Prick the pastry all over with a fork, and place back in the fridge to chill while you do the filling.
- Beat together the eggs, sugar, ground almonds and cream. Add the grated rind of all 4 lemons, and the juice of 2. TIP: cut the lemons in half then pop in the microwave for approx 15-20 seconds. Makes juicing a lot easier.
- Pour the filling into the pastry case (notice the lack of blind baking? I thought so too, but don’t worry, it isn’t required for this recipe) and bake on the middle shelf for 30-35 minutes until the filling is firm and golden.
- Prepare the lemons slices for the topping; add the sugar and water to a pan and heat until the sugar dissolves. Boil for 1 minute. Slice the lemons thinly and place into the syrup. Bring it back to the boil and then remove the pan from the heat. Tip into a bowl and leave to soak for 2 hours.
- Drain the lemon slices and arrange how you wish onto the tart. Place the apricot jam (no need to sieve) into a small pan and heat until boiling. Brush liberally over the tart and leave to set.