I must admit that I used to be a little afraid of baking tarts because I thought the pastry was too complicated and that I would never be able to get it right.
After making quite alot in the last year or so I can definitely tell you that it’s not that hard and really..
ANYONE can do it.
I have a simple Lemon Tart recipe, from one of my favourites, Donna Hay, that you can have a go at.
serves 8, or less depending on whether you want more
2 cups all-purpose flour
150g cold unsalted butter, chopped
3 tablespoon caster (superfine) sugar
1 egg, lightly beaten
2-3 tablespoons iced water
3/4cup (single or pouring) cream
3/4 lemon juice
3/4 cup caster (superfine) sugar
Place the flour, butter and sugar in a food processor and process until the mixture resembles breadcrumbs.
Add the egg and process in short bursts until the pastry just comes together.
Turn out and bring together to form a ball.
Flatten the pastry, wrap in plastic wrap and refrigerate for 15 minutes.
Preheat oven to 180 degrees C.
Roll out pastry on a lightly floured surface until 2-3 mm thick.
Line an 26cm round tart pan with a removable bottom.
Prick the base with a fork
Refrigerate for 30 minutes.
Line the pastry with non-stick baking paper, fill with baking weights (beans or rice will do) and bake for 10 minutes.
Remove the weights and paper and bake for a further 5 min or until golden.
Reduce the oven to 140 degrees C.
To make the lemon filling,
Place the lemon juice and sugar in a heatproof bowl over a saucepan of simmering water and stir until sugar is dissolved.
Add the cream and eggs and stir continuously for 5 minutes.
The mixture should be thick and custard like.
Pour the mixture into the tart shell through a strainer.
Bake for 20 minutes or until just set.
Allow to cool and refrigerate until completely set.