Amalfi lemon tart
( SERVES 10 )
This wonderful, rather delicious baked lemon tart is fresh but comforting and just a stone’s throw away from a baked cheesecake. It’s great served with ice cream, and really nice with seasonal berries, such as raspberries or strawberries. If you’re feeling the Italian vibe, a little slice for breakfast with a black coffee is a real treat.
|250 g||Plain flour, plus extra for dusting|
|50 g||Icing sugar, plus extra for serving|
|75 ml||Olive oil|
|½ tsp||Vanilla bean paste|
|75 ml||Greco di Tufo white wine|
- To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt.
- Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough.
- Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in cling film and place in the fridge for 30 minutes.
- On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with cling film, and chill in the freezer for 1 hour 30 minutes.
- Preheat the oven to 180. When the time’s up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth, by hand or in a food processor.
- Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes. Transfer to a wire rack to cool – it will have an a slight wobble, but will set as it cools. Dust with extra icing sugar, then slice and serve.