Lemon and gin tart
Sweet cumbly pastry, tangy lemon and gin filling and a gin flavoured glazed this tart is surprisingly simple to make but the end resuklt is out of this world.
Servings: 8
Equipment
- 23cm (9in) fluted flan tin
- Rolling Pin
- baking beans
Ingredients
for the pastry case
- 200 g (7oz) plain flour all purpose flour
- 125 g (4oz) butter cut into cubes
- 3 tablespoon icing sugar
- 1 egg seperated
- about 1 – 2 tablespoon cold water
for the filling
- 2 lemons
- 150 ml (¼pt) double cream
- 175 g (6oz) golden caster sugar
- 4 large eggs
- 2 tbsp gin
To complete
- 1 lemon
- 2 tbsp gin
- 3 tablespoon icing sugar
- 1 teaspoon cornflour
- lemon thyme leaves to decorate (optional)
Instructions
Make the pastry case
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place 200g (9oz) flour in a mixing bowl and rub in 125g (4oz) butter until the mixture resembles fine breadcrumbs. Stir in 3 tablespoon icing sugar. Add one egg yolk and enough water to mix to a dough. Lightly beat the egg white and set aside.
- Roll out the pastry on a lightly floured work surface and use to line a 23cm (9in) deep fluted flan tin. Lightly prick the base with a fork and chill for 30 moinutes in the refrigertor or 10 minutes in the freezer.
- Line with baking parchment and fill with baking beans. Bake blind on a baking sheet for 10 minutes, then remove the parchment and beans and bake for another 8-10 minutes until pale golden.
- As soon as the pastry case coes out of the oven brush the inside of the pastry case with a little beaten egg white. Reduce the oven temperature to 160℃ (140℃ fan)/325°F/gas mark 3.
To make the filling
- Finely grate the zest from 2 lemons and squeeze the juice. Place 4 large eggs in a mixing bowl and whisk in 175g (6oz) caster sugar. Then whisk in 150ml (¼pt) double cream, 2 tablespoon gin and the grated zest and lemon juice.
- Pour the lemon mixture into the pastry case and cook for 25 – 35 minutesor until just set. Remove from the oven and allow to cool.
To complete
- Remove the tart from the tin and transfer to a serving plate. Using a zester remove the zest from 1 lemon, then squeeze the juice.
- Place 3 tablespoon icing sugar and 1 teaspoon cornflour in a small pan then strain in the lemon jucie stirring to blend. Heat gently stirring until thickened, then stir in 2 tablespoon gin.
- Spoon the glaze over the tart and decroate with the lemon zest and a few lemon thyme leaves.
Video
Notes
Cook's Tip
Placing the tart tin on a baking sheet will make taking it in and out of the oven easier. Place the baking sheet in the oven while it preheats so that when you first add the tart tin it is already hot. This will help make the base cook better.
Store
You can keep the tart covered in the refrigerator for up to 4 days but the gin flavour will be at its best on the day its made.