Thursday, April 19, 2012


Tarte au citron on a Marie Daâge plate - Food recipes great plates Marie Daâge Food recipes
Miss Jill "inspired" this........
to "celebrate" purchase of a cup and saucer from Marie Daâge i'm going to prepare this to have with my tea
gawd, now i feel like such a slut........
Tarte au citron
Serves eight
For the pastry
125g (4½ oz) butter
250g (9oz) plain flour
pinch of salt
80g (3oz) caster sugar
4 egg yolks
drop of vanilla essence
a little very cold water
For the filling
6 eggs plus 2 yolks
300g (10½ oz) caster sugar
225ml (8fl oz) double cream
grated zest of 4 unwaxed lemons and juice of 3
icing sugar, for dusting
To make the pastry put the butter, flour and salt into a food processor fitted with a plastic blade and whizz until the mixture resembles breadcrumbs. Add the sugar and whizz again. Add the egg yolks and vanilla and process until the mixture comes together into a ball. You may find it doesn't come together easily, in which case add a very little water and whizz again. Gather the pastry into a ball, wrap in clingfilm and put into the fridge to rest for a couple of hours.
Roll out the pastry on a lightly floured surface to fit a 27cm (10in) loose-bottomed tart tin, and put back into the fridge or freezer until the pastry is firm and cold. Heat the oven to 190°C/375°F/gas mark 5 and put in a metal baking-sheet. Line the pastry with greaseproof paper and baking beans, slide the tart on to the heated baking-sheet and cook for 15 minutes. Take out of the oven and remove the paper and beans. Turn down the oven to 150°C/300°F/gas mark 2.
To make the filling, mix the eggs and yolks with the sugar until smooth. Push through a sieve to get rid of the strands of white that won't break down. Stir in the cream and lemon juice and zest.
Pour the filling into the tart case and put back in the oven. Cook for 50 minutes until the filling is almost set (it can still be slightly wobbly in the middle, as it continues to cook while the tart cools). When the tart is cool, remove the ring. Put the tart on to a plate and sift icing sugar over the top before serving.