Lemon Tart Recipe

Pastry

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Lemon Tart - Glutafin gluten free recipes

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A traditional English dessert made using fresh lemons in a Shortcrust pastry shell made with Glutafin Select White Mix.

You will need:

225g/8oz

Preparation time:

30 minutes

Cooking time:

25 minutes

Oven temperature: 200°C / Gas mark 6

Makes:

1 x 20cm/8" tart to serve 6

Ingredients

225g/8oz Glutafin Select White Mix
110g/4oz Butter (at room temperature)
1 Medium egg
1 x 15 ml tbsp Cold water

For the filling...

2 Medium eggs
1 Egg yolk
110g/4oz Caster sugar
2 Lemons (grated zest and juice of)
110g/4oz Butter (melted)

To garnish...

Finely sliced lemon

Method

Reduce oven temperature after 15 minutes to 150C/Gas Mark 2

1.Prepare the pastry. Place half the measured Mix in a medium size mixing bowl with the remaining pastry ingredients. Mix to a smooth paste using a fork. Add remaining weighed Mix and work together first using the fork and then by hand to bring together into a ball.
2.Place on a work surface lightly dusted with Mix and knead for a full 2 minutes until completely smooth. Roll pastry out to the thickness of a £1 coin adding more Mix if necessary to prevent it from sticking. Roll over the rolling pin and transfer to a 20cm/8" loose base flan tin.
3.Gently push pastry into place and roll pin across the top to remove excess pastry. Line the pastry shell with greaseproof paper and fill with baking beans, dried rice or pulses to weigh down pastry. Place onto a preheated baking sheet and cook for 15 minutes to part bake. Remove from the oven and take out paper and filling.
4.Whisk lemon custard ingredients together to combine. Pour into the part baked pastry shell. Reduce the oven temperature and cook for a further 25 minutes until the filling has set without browning.
5.Allow the tart to cool and decorate with fresh lemon slices just before serving.

Gluten-free, wheat-free option
Use 225g/ 8oz Gluten Free Wheat Free White Mix and remaining ingredients as shown.

To freeze
Not suitable for home freezing.