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Classic Lemon Tart With Passion Fruit Topping

A rich and crisp pastry case filled with a creamy zesty lemon mix then finished with a fresh passion fruit topping.  Blueberries, Tayberries or raspberries can also be used instead.

Preparation method

To make the pastry, put the flour, salt, butter and sugar into a food processor and process until the mixture looks like fine crumbs.  With the machine running, add the egg yolk and water through the feed tube until the dough comes together to make a ball.  The dough can also be made by hand:   rubbing the diced butter into the flour sifted with salt and sugar, when the mixture looks like crumbs stir in the yolk and water to make a soft but not sticky dough.  Wrap and chill for 30 minutes.

Roll out the dough on a lightly floured work surface to a circle about28cm across.  Use to line the flan tin, prick the base of the pastry case and chill for 15 minutes.  Meanwhile preheat the oven to 190C, 375F, Gas 5. Line the pastry case with a piece of non-stick baking paper and weigh it down with baking beans  ( ceramic or dried).  Bake in the heated oven for 12 to 15 minutes until lightly golden and just firm.  Carefully remove the paper and beans and bake for a further 5 minutes until crisp.  Remove from the oven, do not unmould but brush the base with a little egg white then leave to cool.  Reduce the oven temperature to 160C, 325F, Gas 3.  Put the baking sheet into the oven to heat.

To make the filling, put all the ingredients (except for the passion fruit) into a large jug and beat by hand until just combined.  Set the pastry case (still in the flan tin) on the hot baking sheet and pour in three-quarters of the filling.  Put into the oven then carefully pour in the remaining filling (this way you avoid spilling the filling as you put the tart into the oven).

Bake for 25 to 30 minutes or until the filling is firm when the tart is gently shaken.  Leave to cool then unmould and set on a serving plate.  Halve the passion fruit, scoop out the seeds with the seeds into a small bowl. Stir well then spoon on top of the tart.  Serve at room temperature or chilled.

Baker’s Tip: To avoid a soggy pastry base, cook it thoroughly, brush with egg white to seal then cook the filled tart on a preheated baking sheet.

what you will need

The tart cuts into 8

Pastry case:

175g Marriages’s Finest Plain Flour

A pinch of salt

100g unsalted butter, chilled and diced

25g caster sugar

1 large free-range egg yolk

1 tablespoon iced water

A little egg white, lightly beaten for brushing

Lemon Filling:

3 large free-range egg s plus 2 yolks

150ml double cream

100g caster sugar

The grated rind of 2 large unwaxed lemons

The juice of 3 large lemons

4 passion fruit

A 23cm/8 1/2in loose-based flan tin

A baking sheet.

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