AMALFI LEMON TART
This wonderful, rather delicious baked lemon tart is fresh but comforting and just a stone's throw away from a baked cheesecake. It's great served with ice cream, and really nice with seasonal berries, such as raspberries or strawberries. If you're feeling the Italian vibe, a little slice for breakfast with a black coffee is a real treat.
Provided by Jamie Oliver
Categories Desserts Jamie Cooks Italy Italian Fruit Puddings & desserts
Time 2h
Yield 10 to 12
Number Of Ingredients 11
Steps:
- To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough. Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in clingfilm and place in the fridge for 30 minutes.
- On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm, and chill in the freezer for 1 hour 30 minutes.
- Preheat the oven to 180ºC/350ºF/gas 4. When the time's up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth, by hand or in a food processor. Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes. Transfer to a wire rack to cool - it will have a slight wobble, but will set as it cools. Dust with extra icing sugar, then slice and serve.
Nutrition Facts : Calories 323 calories, Fat 14.4 g fat, SaturatedFat 4.9 g saturated fat, Protein 8.5 g protein, Carbohydrate 41.5 g carbohydrate, Sugar 22.8 g sugar, Sodium 0.2 g salt, Fiber 0.8 g fibre
CARAMELIZED LEMON TART
Categories Citrus Dessert Bake Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- for crust:
- Combine flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture forms coarse crumbs. Mix yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to clump together. Press over bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.
- Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.
- for filling:
- Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Pour filling into tart shell.
- Bake tart until filling is set, about 40 minutes. Transfer tart to rack and cool. Refrigerate until cold, at least 3 hours or overnight.
- Preheat broiler. Sift powdered sugar over tart. Broil until caramelized, watching closely, about 1 minute. Refrigerate tart 15 minutes. Remove tart pan sides. Transfer tart to platter.
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Servings 10Energy (kcal) 282 kcalCarbohydrate incl. fibre (g) 43.0 gCategory Dessert
- To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Rub in the Bertolli with your fingers until the mixture resembles fine breadcrumbs. Then add the wine and vanilla paste. Mix together until it comes together.
- Tip on to a lightly floured surface and knead for just a couple of minutes into a ball shape. Then flatten slightly and wrap in clingfilm. Place in the fridge for 30 minutes or overnight ideally.
- On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork. Cover with clingfilm, and chill in the freezer for 1 hour 30 minutes or overnight.
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- Preheat the oven to 180°C. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes until golden in colour. Remove the paper and baking beans, then return the tart case to the oven to bake for a further 5 minutes. Brush all over the inside of the case with egg wash to seal. Bake for another 5 minutes, then set aside.
- Preheat the grill to high. For the filling, combine the lemon zest and juice, sugar and butter in a heavy-based saucepan and heat gently until the butter has melted and the sugar dissolved. Whisk the eggs and yolks together in a bowl, then add to the saucepan. Stir over a medium heat until the custard mixture thickens (make sure it doesn’t boil or the eggs will curdle). Still stirring, pour the filling into the tart case
- Place the tart under the grill and cook until black dots appear on the surface of the filling. Leave to cool and set before serving.
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- Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough.
- Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in cling film and place in the fridge for 30 minutes.
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