Lemon tart

Serves 12

For the pastry

• 170g flour
• 100g cold unsalted butter
• 1 pinch salt
• 1 tsp icing sugar
• 1 egg
• 1 tbsp cream

For the lemon filling

• 9 medium lemons
• 6 eggs
• 375g caster sugar
• 525g creme fraiche
• 6 tbsp rum
• 6

Step 1
Should you have a few pieces of candied lemon peel at hand, to add some joviality to the tart, by all means cut thin slices and strew them liberally around the edges.

Step 2
Have ready a deep-fluted tart case, about 22cm wide by 2cm deep, with a removable base.

Step 3
Set the oven to 170C/335F/gas 3½.

Step 4
Sift the flour into a bowl.

Step 5
Cut the butter into small pieces.

Step 6
Drop the butter into the flour with a pinch of salt.

Step 7
Lightly work these together with your fingertips until a fine crumb forms, then add the icing sugar.

Step 8
Beat the egg.

Step 9
Add the cream and stir well.

Step 10
Pour this into the pastry and knead into a dough.

Step 11
Tip on to a clean surface and knead lightly and deftly until the pastry is smooth.

Step 12
Wrap in clingfilm and refrigerate for at least an hour – preferably overnight.

Step 13
On a lightly floured surface, gently roll out the pastry in a disc and line the tart case.

Step 14
Put the tart case in the fridge to settle for at least 30 minutes.

Step 15
Meanwhile, make two discs of greaseproof paper.

Step 16
Have ready a big bag of dried beans and/or rice.

Step 17
Remove the tart from the fridge.

Step 18
Carefully line the tart case with the greaseproof paper.

Step 19
Pour the beans and or rice on top of the paper to fill the case.

Step 20
Put the tart case in the oven and bake for 15 minutes, or until the edge of the pastry is golden.

Step 21
Turn down the heat to 140C/275F/gas 1 and cook for a further 10 minutes.

Step 22
Remove the tart case from the oven.

Step 23
With care, slowly lift the paper from the case.

Step 24
Keep the rice or beans for future baking endeavours.

Step 25
Return the tart case to the oven for 5 minutes more.

Step 26
(There may be cracks.

Step 27
Should these appear, remove the tart from the oven.

Step 28
Place on a surface.

Step 29
Crack two egg whites into a bowl and keep the yolks as an excellent excuse for mayonnaise.

Step 30
Beat the whites with a fork until lightly frothed.

Step 31
Brush the inside of the tart case liberally with the beaten whites.

Step 32
Return the tart to the oven for 1 minute only.

Step 33
Remove and set to one side).

Step 34
Crack the eggs into a large bowl and beat them well.

Step 35
Add the sugar and beat well.

Step 36
Now add the creme fraiche, then the lemon juice, then the zest, and finally the rum, mixing all very well together.

Step 37
Let the lemon cream settle.

Step 38
Spoon away any froth that settles upon the surface.

Step 39
Decant the lemon cream into a jug, put the tart case back in the oven, holding the shelf and tray out far enough to allow the cream to be poured from the jug into the tart.

Step 40
Turn down the oven temperature to oven to 130C/265F/gas ½ – you don’t want the filling to colour or bubble so keep an eye on it.

Step 41
Carefully push the shelf and filled tart back into the oven.

Step 42
Close the door.

Step 43
Bake for 45 minutes, checking from time to time that the tart is not colouring.

Step 44
When the tart is cooked and there be just the faintest wobble upon the surface when jiggled, remove from the oven and cool.