Gluten-Free Baking Made Simple by Cherie Lyden

Author:Cherie Lyden [Lyden, Cherie]
Language: eng
Format: epub
Published: 2022-12-21T00:00:00+00:00

While tinned pears work excellently in this recipe, you can use freshly poached pears if you prefer. If using fresh pears, make sure they’re ripe, soft and sweet – I like to lightly poach mine with lemon peel and cinnamon quills, which give a gentle flavour to the tart.

STORAGE

Frangipane tart can be stored in the refrigerator for 3–4 days or frozen in an airtight container for up to 1 month. Simply defrost and eat at room temperature or reheat and serve warm.

Lemon Tart

SERVES 8

Or tarte au citron, if you want to be fancy. This is a classic, but there’s nowhere to hide – the pastry has to be short without being too crumbly and the lemon filling luscious and tangy but not too tart. You will achieve both with this recipe if you follow each step carefully.

500 g (1 lb 2 oz) Sweet Decadent Shortcrust Pastry (see here), pre-worked, chilled and docked

LEMON FILLING

4 large eggs, at room temperature

1¼ cups (275 g/9¾ oz) caster (superfine) sugar

200 ml (7 fl oz) lemon juice (from 6–8 lemons)

175 g (6 oz) unsalted butter, cut into small cubes, at room temperature

Lemon zest, for serving

Line a baking tray with baking paper.

Remove the base of a 26 x 3 cm (10¼ x 1¼ in) loose-bottomed quiche tin and place the ring on the lined tray. Grease with a spray oil or butter.

Place the chilled and pre-worked pastry on a floured surface. Using a rolling pin, roll the pastry out into a 36 cm (14 in) disc approximately 3 mm (⅛ in) thick. Gently place the pastry over the quiche ring and let it fall into the tin, allowing it to drape over the top edge. Lightly press the pastry into the shape of the tin, making sure it comes approximately 4 mm (3/16 in) above the tart ring edge – this way, you’ll have less shrinkage when baking. Don’t stretch the pastry too thin or it will fall apart. Chill the pastry for 30 minutes.

Preheat the oven to 180°C/350°F (160°C/315°F fan-forced) with the oven rack positioned in the middle of the oven.

Bake the pastry for 25–30 minutes, until golden. Remove from the oven and leave to cool on the baking tray.

To make the lemon filling, using a stand mixer with the whisk attachment or a hand mixer, mix the eggs and sugar together for 30 seconds. Add the lemon juice and continue to mix for 15 seconds.

Pour the mix into a large saucepan over low heat and slowly bring to the boil, whisking constantly to avoid the mixture sticking and burning on the bottom of the pan. Add the butter and whisk together briefly until smooth, then immediately pour into the cooled tart shell.

Transfer the tart to the refrigerator and leave to chill for 1 hour, or until set. Garnish with lemon zest. The tart is delicious served on its own or with cream.

Tip

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