Lemon and berry tart

Recipe from: 1/1/1997 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • PASTRY
  • 80
    ml
    butter, diced
  • 300
    ml
    cake flour
  • 30
    ml
    castor sugar
  • 50
    g
    ground hazelnuts
  • 1
    egg yolk
  • FILLING
  • 1
    extra-large egg
  • 1
    egg yolk
  • 90
    ml
    castor sugar
  • 80
    ml
    cream
  • 1
    juice of a lemon
  • grated rind of lemons
  • DECORATION
  • 60
    ml
    strawberry jam
  • 250
    g
    raspberries or any summer berries, fresh or frozen
 

Method

+/- 50 min
 
Preheat the oven to 200 ºC and spray a 24 cm round pie dish with non-stick spray. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir the sugar, hazelnuts, egg yolk and about 20-25 ml (4-5 t) ice water into the mixture and mix to form a soft dough that is easy to roll out. Knead until smooth, cover with plastic wrap and chill for 15 minutes. On a floured surface roll out the dough into a thin circle and line the pie dish. Prick the base with a fork, line with wax paper and dried beans and bake for 10 minutes. Remove the beans and bake for another 5 minutes. Remove the pie dish from the oven and reduce the oven temperature to 160 ºC. Meanwhile, beat the egg, egg yolk and sugar until light and fluffy. Beat in the cream and add the lemon juice and rind, beating well. Pour into the baked pie crust and bake for 30-35 minutes until firm. Cool and return to the fridge until just before serving. Add 15 ml (1 T) water to the jam and heat slowly. Spread the mixture over the tart and arrange the berries on top. Makes a medium tart. Do not freeze
 

Read more on: bake  |  fruit
 

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