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Zest and be thankful; Lemon tarts can be broken down into three simple steps.


This recipe is what I call modular baking.

To see how relaxed these little tarts are to make, just break the recipe up into three wee parts. The pastry. Obviously, you can buy it if you don't want to make it. Go for the all-butter stuff if you can. And ready-rolled? Even lazier, even better. If you do decide to follow my recipe and make your own, good on you. It's nothing more than flour, butter and water. The lemon filling. This is actually just a really good recipe for lemon posset and doesn't require any extra baking once you've filled your tart shells. If you've got some left over, you can pour it into wee glasses and leave it to set in fridge for an alternative, pastry-free dessert. It's just cream, lemon juice and sugar.

The candied lemon. An optional flair, but a nice one nonetheless. You could just top each tart with a little raspberry or blackberry but I like candied (or confit) lemon. It's as simple as sugar, water and fresh lemon slices.



| 200g plain flour

| 100g salted butter, cold

| 50g cold water FOR THE FILLING

| 500ml double cream

| 75ml fresh lemon juice (about three lemons)

| 150g caster sugar FOR THE CANDIED LEMON

| 1 lemon, sliced into 12 rounds

| Caster sugar


1 Preheat oven to 180C/160C fan/ Gas 4. Grease a muffin tin (as I did), a cupcake tin or little tart tins with plenty of butter.

2 Make the pastry. Into a large bowl, weigh flour. Add cold butter, chopped up, then rub the two together. Take handfuls at a time, then rub your thumbs down the rest of your fingers, combining the butter and flour as you do so, go on until you have breadcrumbs.

3 Add water, then mix together using a butter knife. Once the water has been absorbed, use your hands to bring the pastry together into one big lump. Work it if need be, but no more water. Wrap this in cling film and place in the fridge for at least 15mins but up to three days.

4 Unwrap cold pastry onto a floured surface. Add more flour on top, then roll it out until it is the thickness of a PS1 coin. Keep the pastry moving to stop it sticking and keep everything well-floured. Use cutter or bowl to cut out right sized rounds of pastry, tuck these into your tins.

5Keeping Re-rolling is fine. Prick all your wee cases with a fork - this should stop them rising - then place in your oven. Check them after 10 minutes, pushing down any bubbles that have formed. Then, bake for another 15 mins, or until a light golden brown.

6 While the tarts cool, make your filling and topping. In one saucepan, bring cream and sugar to a simmer on a medium heat, then keep simmering for about 5 mins. Give it a stir to stop it burning. Remove from the heat and stir in your lemon juice. This is now ready - pour it into your tart shells.

7 In another saucepan, place your sliced lemon. Cover them in 4-5tbsp of sugar, then cover with water. Place on medium-high heat and boil for 10 mins, until the skins are glossy. These can be placed on top of your assembled tarts at any time. Tarts are now ready to serve.

For a lemony hit, you can finely grate the zest of one of your juiced lemons and add these to your pastry. It will not only add loads of aroma, but make your pastry even more crumbly.
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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Article Type:Recipe
Date:Jun 21, 2015
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