Lancaster Lemon Tart
This is a first cousin of a Bakewell tart, using home-made lemon curd instead of jam, which I think goes very well with the flavour of almonds.
|For the pastry:|
|3 oz (75 g) plain flour|
|¾ oz (20 g) lard|
|¾ oz (20 g) margarine or butter|
|a pinch of salt|
|For the filling:|
|3 rounded tablespoons lemon curd|
|3 oz (75 g) butter, at room temperature|
|3 oz (75 g) caster sugar|
|1 egg, beaten lightly|
|1 oz (25 g) ground almonds|
|4 oz (110 g) self-raising flour|
|grated rind and juice of 1 large lemon|
|1 oz (25 g) whole almonds, peeled and halved|
|Pre-heat the oven to gas mark 6, 400°F (200°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 7 or 8 inch (18 or 20 cm) enamel pie plate, lightly greased.|
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.
Start by making the pastry. Sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Then cut the fat into small cubes and add them to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour – lifting your hands up high as you do this (again to incorporate air) and being as quick as possible. When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water as needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean. (If there are any bits that won't adhere to it, you need a spot more water.) Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-30 minutes. Roll out the pastry and line the pie plate, fluting the edges, then spread the lemon curd all over the pastry. Now cream the butter and sugar together till pale and fluffy, then gradually beat in the egg about a teaspoonful at a time. Gently and carefully fold in the ground almonds and flour, followed by the lemon juice and grated rind. Now spread this mixture evenly over the lemon curd, smoothing it out with a palette knife. Then sprinkle the halved almonds over the surface. Bake it, on a baking sheet, in the centre of the oven for 15 minutes, then reduce the heat to gas mark 2, 300°F (150°C), and continue cooking for a further 25-30 minutes. This can be served either warm or cold with cream.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Meat Free Monday
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
For Jane w
29 Jan 2015 21:32
29 Jan 2015 16:59
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
Steak & Kidney Pudding
28 Jan 2015 11:35
The Snow Child
28 Jan 2015 18:47
Intergrated or built in microwave. Which is best
29 Jan 2015 20:09
29 Jan 2015 11:21