Name: Lemon tart with pine-nut brittle
Prep time: 45 min
Cook time: 1 min
Total time: 46 min
Yield: 10 servings
Ingredients: For the pastry: ,flour 250 g,icing sugar 50 g,butter, cubed 125 g,lemon, zested 1,large free-range egg 1,milk 1T,For the filling: ,large free-range eggs 5,caster sugar 150g,lemons, juiced and 2 zested 4–5,cream 2⁄3cup,For the pine-nut brittle: ,sugar 200 g,pine nuts, toasted 100 g

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Serves 8

Difficulty Easy

Prep Time 40 minutes, plus 1 1⁄4 hours’ chilling time

Cooking Time 55 minutes

Ingredients

For the pastry:

2 T caster sugar
1⁄2 t salt
160 g cake flour
120 g unsalted butter

For the filling:

300 g unsalted butter
300 g caster sugar
3 free-range eggs
1 t cake flour
½ lemon, zested
300 g almond flour
2 cups fresh cherries, stoned

Method

1. To make the pastry, preheat the oven to 160°C. Stir the sugar and salt into the flour. Rub the butter into flour until a dough just starts to form.

2. Wrap in clingwrap and chill for at least an hour.

3. Remove the dough from the fridge and roll out to fit a 20 cm loose-bottomed tart case. Chill the dough in the tart case for 15 minutes.
4. Remove the tart case from the fridge, prick a few times using a fork and bake until golden, about 15 minutes.

5. To make the filling, cream the butter and sugar until pale and doubled in size. Stir in the eggs one at a time. Fold in the flour, lemon zest and almond flour until just combined.

6. Spoon the filling into the tart case and top with cherries. Bake at 150°C for 40 minutes, or until the filling is set. Cool slightly, then remove from the tart case. Serve with a dollop of crème fraîche.

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Ingredients

Method