This is a very creamy lemon tart which balances the tartness of the redcurrants. These are scattered over the top of the tart just before serving.

Creamy Lemon Tart with Redcurrants

6 servings
  • Preparation time: 50 minutes
  • Chilling time: 40 minutes
  • Cooking time: 40 minutes
  • Cooling time: about 2 hours
  • Ingredients
  • For the pastry
  • 200 g (7 oz) plain/all-purpose flour (1½ cups)
  • 2 tsp caster/superfine sugar
  • 100 g (3½ oz) cold butter, cut into cubes (⅓ cup + 2 tbsp, or 1 stick less 1 tbsp)
  • pinch of salt
  • For the filling
  • 2 lemons
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 2 eggs, medium (U.K.)/large (N.A.)
  • 1 egg, medium (U.K.)/large (N.A.), yolk only
  • 85 g (3 oz) unsalted butter cut into cubes (³⁄₈ cup, or ¾ stick)
  • 150 ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
  • To serve
  • redcurrants
  • icing/powdered sugar for dusting
  • Equipment
  • You will also need a 20 cm (8 inch) loose-based tart tin.
  • Method
  • For the pastry
  • Sift the flour and salt into a mixing bowl.
  • Rub in the butter, at the same time lifting the flour well out of the bowl to incorporate as much air as possible.
  • When the mixture resembles dry breadcrumbs, add the sugar.
  • Then sprinkle over 2½ tablespoons of cold water and, using a palette knife, bring the mixture together until it begins to form clumps. Add a little more water (no more than ½ tablespoon) if the mixture seems dry. Using your hands, bring together into a ball by kneading lightly.
  • Wrap in cling film/plastic wrap and refrigerate for 20 minutes to relax the pastry.
  • (Alternatively, use a food processor.)
  • Roll out the pastry on a lightly floured surface until it is 5 cm (2 inches) larger than the size of the tart tin.
  • Carefully transfer to the tin without stretching the pastry and gently press down into the sides. Then trim the pastry by running the rolling-pin over the top to cut the pastry level with the rim. Prick the pastry base all over and return to the fridge for a further 20 minutes to firm up.
  • Meanwhile, preheat the oven to 200°C (400°F) (gas mark 6).
  • Line the pastry with baking paper and add baking beans, making sure they spread to the edge. Bake for 15 minutes.
  • Remove the paper and beans and bake for a further 5–10 minutes until golden.
  • Put to one side to cool a little before filling.
  • For the filling
  • Meanwhile, make the filling.
  • Zest one lemon and put to one side.
  • Now strain the juice of both lemons into a large bowl.
  • Add the sugar, whole eggs, and egg yolk and whisk until just combined.
  • Place the bowl over a pan of just simmering water and add the cubes of butter, one at a time, whisking until each one has melted.
  • Stir the mixture until it begins to thicken.
  • Now stir in the cream and lemon zest.
  • Remove the bowl from the pan.
  • Carefully remove the pastry case from its tin and place on a baking sheet.
  • Pour the mixture into the pastry case and bake for a further 12–15 minutes until the filling is just set.
  • Leave to cool.
  • Just before serving, decorate the top with redcurranrs (you can leave them on their stalks) and dust icing/powered sugar over the tart using a small sieve.
  • Serve at room temperature.
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