When I was younger my love for puddings wasn't satisfied by yogurts any more. After a Sunday dinner, even though I had demolished a massive plate and probably about 4 Yorkshire puddings, I still needed more. I started to make crumbles. At the time still needed help with cutting the fruit and cooking it, but I was a dab hand at making the topping.
The fact I loved mixing these ingredients with my hand made me curious to see how I would be at making pastry and tarts.
I chose to make Mary's Tarte Au Citron
Ingredients
For the pastry:
175g Plain flour
100g Cold butter
25g icing sugar
1 large egg yolk
1 tablespoon icy water
For the Filling:
5 large eggs
125ml double cream
225g caster sugar
4 medium lemons, grated and juiced
My problem when it comes to cooking is my impatience, which makes its very funny that I enjoy making bread so much because they require the patience of a saint and as I worked through the recipe I learnt this was a timely feet .
1. Combine flour, butter and icing sugar with your hands. Once breadcrumbs consistency add the egg yolk and water. Keep mixing till a ball starts to form
2. Tip mixture onto a floured surface and knead the mixture in a ball 3 times to make it chill.
3. Leave to chill for 15 mins. (this is where my impatience comes through)
4. Now place your tin base on grease proof paper and roughly draw cut around so there is an outline for the shape you need to roll out the mixture.
5. With the tin bottom on the great proof paper bring the party mix out of the fridge and roll out to the shape of the roughly drawn circle.
6. Once rolled pull all edges into the middle and place the tin bottom in the tin. And pull the edges back out and push into the edges of the tin.
7. Leave to chill for 30 mins. ( great another wait)
8. While chilling per heat the oven at 200 degrees.
9. After its chilled blind bake for 12 to 15 mins or until the pastry is set.
10. Once cooked cut of the excess pastry. And then put back into the oven for a further 10mins.
11. For the filling break the eggs and whisk together. Then add the rest of the ingredients and whisk them all together. Transfer the mixture into a pourable jug.
12. Take pastry case out of the oven and leave to cool. Reduce oven temperature to 160 degrees.
13. When case is cooled transfer the mixture into the case.
14. Bake for 30 to 35 mins. Or until filling is cooked with a slight wobble in the middle.
15. Bring out of the oven, leave to cool.
16. Sprinkle with icing sugar or decorate as desired.
17. Cut and enjoy with ice cream or cream or however you desire.
This is such a lovely Tarte. But make sure you leave enough time to do all the steps without skipping any as they are vital to the final piece. Although it may hurt when you grate yourself then squeeze the lemon in the cuts this is a well worth trying Tarte.
With enough lemon in it gives a delicious kick which works with the sweetness or the mixture.
Tips
- Don’t cut off the excess pastry to early or the case will shrink.
- Use a loose bottom tin
- When pouring in the mixture do it on or in the oven otherwise the mixture will spill during movement.
- This Tarte taste just as good days after so do not through away an left overs. Eat all!
