Lemon Tart
SERVES 8
INGREDIENTS
150gm (1 1/4cups) plain flour, sifted
50g (1/2 cup) hazelnuts, toasted
and finely ground
175g (scant 1 cup) caster sugar
115g (1/2 cup) unsalted
butter, softened
4 free range eggs
finely grated rind of 2 lemons and
at least 175m (3/4 cup) lemon juice
150ml (2/3 cup) double cream
1. Mix together the flour, nuts and 25g (2 tbsp) sugar, then gently work in the butter and, if necessary, 15-30ml (1-2 tbsp) cold water to make a soft dough. Chill for 10 minutes. Roll out the dough and use to line a 20cm loose-based flan tin, if you find it too difficult to roll out, push the pastry into the flan tin. Chill for about 20 minutes. Preheat the oven to 200°C.
2. Line the pastry case with greaseproof paper, fill with baking beans, and bake for 15 minutes. Remove the paper and beans, and cook for a further 5 -10 minutes until the base is crisp.
3. Beat the eggs, lemon rind and juice, the remaining sugar and cream until well blended. Pour into the pastry case. Bake for about 30 minutes, until just set.