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Pocketmags Digital Magazines
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TEATIME TREATS

Enjoy an indulgent afternoon tea with friends!

WE LOVE… COCONUT MATCHA BARS pg68 // ROSE DANISH pg71 // HONEY BOMBS pg72

Tarte au citron

Recipe by Clarence Court Eggs

SERVES 8

For the filling

5 Clarence Court Burford Brown free-range eggs

175g (6oz) golden caster sugar

100ml (3½fl oz) fresh lemon juice plus zest of 2 unwaxed lemons

150ml (5fl oz) double cream

For the pastry

200g (7oz) plain flour

20g (¾oz) ground almonds

110g (4oz) unsalted butter, chilled and diced a pinch of salt

75g (2¾oz) icing sugar

2 Clarence Court Burford Brown free-range egg yolks

1 tbsp cold milk

1 To make the pastry, add the flour, ground almonds and butter with a pinch of salt to the food processor. Pulse a few times until you get breadcrumbs. Sieve in the icing sugar and pulse a couple more times. Add 1 egg yolk and 1 tbsp of milk, then pulse again until you get a wet sandy mix. You may need to add a little more milk.

2 Turn out onto a clean work surface lightly floured with a little icing sugar and shape into a pastry disc. Wrap the disc in clingfilm and place in the fridge for 30 minutes.

3 Take a 23cm (9in) loose-bottomed tart tin. Place the pastry onto a sheet of greaseproof paper dusted in a little icing sugar. Carefully roll the pastry to fit the tin. Roll the pastry sheet loosely with a rolling pin and drape over the tart tin. Carefully press the pastry into the tin using a little ball of pastry to push it into the tin and up the sides. Trim most of the overhang from the tin. Press the pastry up the sides again a little more to allow for shrinkage. Prick the base all over with a fork and place in the fridge to chill for a further 30 minutes. Preheat the oven to 180ºC/Gas Mark 4.

4 Line the pastry case with parchment and fill with baking beans. Place the pastry on a baking tray and bake for 15 minutes. Remove the baking beans from the case. Return the case to the oven to bake for a further 10 minutes or until golden. Brush the inside of the case with the remaining yolk and place in the oven for a further 1 minute. Remove the case from the oven and allow to cool. Turn the oven down to 150ºC/Gas Mark 2.

5 To make the filling, add the eggs, caster sugar and lemons juice to a large bowl and whisk well to combine. Pour in the cream and whisk again. Pour the mixture into the tart case and bake for 30-40 minutes, or until set. Don’t worry if the mixture balloons a little, it will coat the pastry with a lovely glaze and will settle back down as it cools. Allow to cool for 1-2 hours. Dust with a little icing sugar that you can blast with a blow torch for a few seconds until lightly golden (optional), then serve with raspberries and fresh cream.

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About Baking Heaven

Celebrate summer with your favourite British bakes in the new issue of Baking Heaven! Make a GBBO showstopper at home, create an irresistible chocolate-filled Russian plait with Richard Bertinet's step-by-step guide, whip up a coconut layer cake, try new cookie flavour combos & lots more. Get your apron on and download your copy now!