Tarte au Citron

Use pre made pastry case...

5 medium eggs
4 fl oz double cream
8oz caster sugar
4 lemons, juice & zest
icing sugar for dusting

Pre heat over to 170 degrees C (Fan)

Break eggs into large bowl and whisk together.  Add all other ingredients ans whisk again until well combined.

Pour mix into case (top up in over to prevent spillage).

Bake for 30-35 minutes until slight wobble but set.

Bakewell Tart

Use a pre made pastry case....

100g butter
100g caster sugar
3 medium eggs, beaten
150g ground almonds
few drops almond essence
3 tbsp raspberry jam
25g flaked almonds

Pre heat over to 170 degrees C (fan)

Cream together butter & sugar & then add eggs gradually.

Stir in ground almonds & almond essence.

Spread jam on pastry base, top with mix & sprinkle with flaked almonds.

Bake for 30 minutes.

Mini Lemon Tarts

Recipe & Image taken from http://www.marthastewart.com

FOR THE CRUST

Vegetable-oil cooking spray

1 stick (8 tablespoons) cold unsalted butter, cut into small pieces

1/4 cup sugar

1 cup all-purpose flour, plus more for dusting

1 teaspoon freshly ground pepper

1/8 teaspoon salt

FOR THE FILLING

8 large egg yolks

2 tablespoons finely grated lemon zest

1 cup fresh lemon juice

2 cans (each 14 ounces) sweetened condensed milk

1/8 teaspoon salt

Make the crust: Preheat oven to 325 degrees. Coat six 4-inch and ten 3-inch round fluted tart pans with cooking spray. Place 4-inch pans on one rimmed baking sheet and 3-inch pans on another baking sheet.

With a mixer on medium-low speed, beat butter and sugar until just combined, about 30 seconds. Add flour, pepper, and salt, and beat 1 minute. Raise speed to medium-high, and beat until a dough forms, about 4 minutes.

On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out 31/4-inch circles and place in the 4-inch tart tins, pressing slightly to fill just the bottoms. Cut out 21/4-inch circles and place in 3-inch tart tins, pressing slightly to fill just the bottoms. Bake until pale golden brown, about 20 minutes. Let cool on sheets. (Leave oven on.)

Make the filling: Whisk egg yolks, lemon zest, lemon juice, condensed milk, and salt until smooth. Pour into tart pans. Bake until edges of filling are firm and slightly puffed, about 10 minutes for 3-inch tarts and 14 minutes for 4-inch tarts. Let cool. Refrigerate for 1 hour, then remove sides of tart pans (leaving the base), and refrigerate, uncovered, at least 4 hours, preferably overnight.

Bakewell tart

Recipe & Image taken from http://www.bbcgoodfood.com

For the pastry

125g plain flour

75g unsalted butter , cold and

diced

25g caster sugar

1 egg yolk

1 egg white

For the filling

2 heaped tbsp raspberry jam

150g unsalted butter , at room

temperature

150g caster sugar

3 eggs , beaten

egg yolk

150g ground almonds

lemon , zested
1 tsp almond extract

1 tbsp flaked almonds

To make the pastry, tip the flour, butter and sugar into a food

processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs.

Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together.

Flatten into a disc, cover with clingfilm and chill for no more than 1 hour.

Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 25cm fluted tart tin, prick the base with a fork and chill for 20 minutes.

Heat the oven to 180C/fan 160C/gas 4.  Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour.

Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes.   Cool slightly.

Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar.

Gradually add the beaten eggs and egg yolk.  Add the almond extract and fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level.

Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.

Cool to room temperature & dust with icing sugar before enjoying.

** The original recipe called for a 20cm tin & no almond extract, these are changes I made after reading various reviews**