TARTE AU CITRON
Makes 1 tart
200g plain all-purpose flour, + for dusting
a pinch of salt
80g chilled unsalted butter, cut into small cubes + for greasing
1 egg yolk
3-4 tablespoons chilled water
finely grated zest of 1 lemon
65g unsalted butter melted, cooled
150ml lemon juice (3 or 4 lemons)
For the pastry, put the flour, salt & butter into a bowl. Using your fingertips, rub the butter into the flour until it resembles coarse crumbs, then add the sugar & mix to combine. Add the egg yolk mixed with 1 tablespoon of the water & knead lightly & quickly until smooth, adding as much of the water as you need, to bring it together into a dough. Wrap in plastic wrap & refrigerate for at least 30 minutes.
Preheat the oven to 180 C. Lightly butter a 22 cm tart tin or springform cake tin. Roll out the pastry on a lightly floured surface to a circle about 28 cm diameter, large enough to line the base & sides of the tin. (roll out a few biscuits with any leftover pastry)
Using the rolling pin to lift it, lower your pastry into the tin. Level the sides with a small sharp knife to about 3.5 cm high, & press well against the sides of the tin so they adhere. Prick the bottom of the pastry with a fork here & there in a few places & line the pastry with baking paper, bringing it up & over the sides to completely cover the pastry. Fill this with baking beans, pressing them into the corners. Bake for about 15 minutes until the edges of the pastry are firm. Remove the baking paper & beans & bake for another 10 minutes or so, until the pastry base is pale gold. Reduce the oven temperature to 160 C.
Meanwhile make the filling. Whip the eggs & sugar together in a wide bowl until quite thick & pale. Whisk in the lemon zest, then scrape in the butter. Add the lemon juice, whisking in to combine. Pour into the pastry shell if using a spring-form tin stand it on a baking sheet.
Bake for about 20 minutes, until the filling is just golden around the edges & set, but still a little wobbly in the middle.
Rotate the tin a couple of times during cooking so it bakes evenly. (If it looks like it is browning, then cover with baking paper or foil until it is ready)
Remove from the oven & leave to cool, then slide the tart out to a flat plate. Serve in slices, plain, or with a dusting of icing sugar & a blob of thick cream.
Tessa Kiros is a bestselling author of 10 cookbooks. This recipe and image are from Tessa's cookbook Provence to Pondicherry, published by Quadrille. Photography by Manos Chatzikonstantis and Styling by Michail Touros.
You can follow Tessa's food and travel adventures on Instagram @tessakiros