Remove from the oven and cool completely before removing from the tin. Pour into the tart shell and bake at 160 degrees celsius for 30-35mins, or until the edges look set and the center still has a slight wobble. At this point you can taste a wee bit of the mixture and adjust the citrus flavour with more juice if you like. Skim off any foam that forms on top of the mixture. Mix all the ingredients for the filling until well combined. Remove the baking weights, brush the pastry with leftover beaten egg and bake for a further 5 minutes. Lift the pastry and press it into the prepared tin.īake blind for 10 minutes at 180 degrees celsius. Remove pastry from fridge and roll pastry out onto a piece of gladwrap, making sure to flour the rolling pin so it doesn’t stick. Line a 23cm tart tin with a loose bottom with butter and a light dusting of flour. Shape into a disc and wrap in glad wrap, put in the fridge to chill for half an hour. In a food processor, pulse flour, icing sugar and butter cubes until the mix resembles breadcrumbs in texture.Īdd just enough egg so that the mixture comes together. This recipe is Rachel Allen’s - such a great baker :) The components of the tart contrast well with each other so it all works quite nicely.įor another variant, you could bake the tart case completely, and then fill the cooled shell with vanilla custard and top with fruit. The shortcrust is crumbly, the filling itself is tart and smooth and the berries are super fresh and bright. So! Tarte au citron using lovely lemons from Caroline’s tree, and a big jumble of berries and cherries on top. I wanted to make something a lil special, maybe not so heavy as a cake - because who has thattt much room after bbq noms - and definitely using summer berries because they’re just so darn delicious and beautiful. Nothing better than sausages, kebabs, burgers, grilled chicken, salads, peppermint truffles and white chocolate rocky road (shot vaughan!), pavlova, brandy snaps, tea, and friends to share it all with :) Tis the season to eat, be merry, eat, bbq, eat, be with friends…you get the idea!įeeling super festive, I threw a little bbq shin-dig to get everyone together and enjoy some sunshine.
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