Lemon tart with summer berries

Lemon tart with summer berries

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(31 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 15 mins

Skill level

Moderately easy

Servings

Cuts into 10 slices

A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
490
protein
8g
carbs
58g
fat
27g
saturates
11g
fibre
2g
sugar
44g
salt
0.35g

Ingredients

  • 5 unwaxed lemons
  • 6 eggs
  • 250g golden caster sugar
  • 200ml double cream
  • icing sugar, for dusting and decorating
  • 375g block dessert pastry

For the summer berry salad

  • 4 tbsp icing sugar
  • 300g strawberries, hulled, halved or quartered
  • 350g raspberries
  • 150g blueberries
  • 1 tsp sherry vinegar
  • handful mint, leaves, finely shredded

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Method

  1. Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest – don’t worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.
  2. Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.
  3. While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.
  4. Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.
  5. While the tart is cooling, make the berry salad. Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base. Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.
  6. Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a bowl of the berry salad on the side.

Recipe from Good Food magazine, July 2008

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Comments

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jemmagrigg's picture

I did exactly as per the recipe, the only comment I'd make is that I used thick double cream (more by accident than judgement) however it made the most delicious rich, creamy lemon filling. I have used many recipes for lemon tart and this is most definitely the best and the easiest!!

sanjala's picture

D'oh! Just realised why line the baking sheet. That's necessary if you are using a tart ring (no bottom!).

sanjala's picture

@chimpy (2 years later) & crazychris991
Line the baking sheet but not the flan tin. What you must also line is the pastry itself before baking it blind to stop the beans from sticking to it and so you could easily remove them after 15 minutes by lifting them out with the paper. I'm not sure why the need for lining the baking sheet. Won't bother next time.

deliciousmrsdee's picture
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This was a hit dessert at my posh BBQ last weekend. I followed the receipe exactly except I used a citrus juice extractor instead of extracting pulp with a fork, so didn't have any pulp. Still strained the custard and extracted the zest but next time will try leaving fine zest in the custard mixture and not straining it. The taste was very lemony and tangy. Just one thing on making the summer berry salad - the raspberries do not need a whole minute cooking - mine disintegrated and produced a lot of juice but still tasted great. Next time I will add the raspberries at the end just for 20 seconds. Will definitely make again.

taracampbell06's picture
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This is sooooooo lush, will being making again and again!!!

suzannecalder's picture

Very yummy and went down a treat however next time I think I wouldn't bother straining through a seive as it removes the zest which I think adds to the overall flavour as I like lemon tarts very lemony!!

pppastry's picture
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A perfect combination of sweet and sour. Amazingly good.

crazychris991's picture

Hi guys, I am hoping you can help me!! Made lemon tart soo many times. Although I would like to serve it with something very different and unique. Can you help me?

philinbrighton's picture
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could have done with a bit more lemon. I put the lemon zest in too which was nice. The layer of chcolate definitely made a difference, it was interesting but I don't know if it made it any better. I almost think it would have been nicer without. I also made an almond pastry which was really nice.

mrskonrad's picture
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Fantastic!!! This was the best lemon tart my family and I have tasted. I didn't caramelise sugar to the top and served it with the berries and a dollop of creme fraiche - delicious!! Will definitely make this again!!

mogzie_xx's picture

abserlotley georguos!

crazychris991's picture

before I start on Mr. Ramsey's recipe what should I do with the lining of the grease-proof paper? People seem to be having problems!!!

sarahinfrance's picture

As a veggie we eat a lot of savoury tarts in summer, so to avoid serving up another tart for dessert (cutting down on all that pastry),
I will be making this using a cheesecake (crushed biscuit and butter) base.

Today I am going to make just the lemon mixture and serve it with a layer of fresh rapsberries on top and a scoop of vanilla ice cream.

Living in France, have tasted this recipe many times. I love it but it is very strong, lemony and not extremely sweet, it may not be for everyone.

eleanorcarlisle's picture
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So so tasty and really easy to make. Also I had leftovers of the lemon custard mixture so put that in a separate dish, cooked it, chilled it and ate that the following day as a sort of lemon panecotta- delicious!

colvillkempley's picture

I cooked this for my friends and they loved it!! I used 5 big lemons and although it was very lemony and tangy i found that you only needed a little slice. I served it with a choice of clotted cream or clotted cream ice cream. It was a real winner.

catherinelfoot's picture
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Despite my slight incompetence with the patry (the first attempt went in the bin), this turned out beautifully. I do not have the equipment to do the caramel topping so I skipped it, it was still fantastic.

my_dunh's picture
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Absolutely delicious - just the right balance out sweet and lemonyness. Yum!!!

elizabeth60's picture

I made this tart but I had problems. I used the 5 lemons - but they were largish ones so I may have had too much juice but my lemon filling did not set in my pastry case. Even after it had been in the fridge overnight the filling still ran out when a slice was cut. I did end up cooking it for longer (over an hour), hoping it would set some more. It was also very tart and a bit too tang for some.

jayne3508's picture
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Gorgeous, gorgeous recipe that looks and tastes divine. I used Organic Unwaxed Lemons which produced a great rich, tart flavour that is complimented by lovely biscuity pastry. Highly recommemded.

dstledger's picture

I made this tart for the third time yesterday and once again it had a fantastic flavour but I'm still having problems with the pastry sticking to my loose bottomed flan tin hence when you try to get it out of the tin you lose all the pastry crust. Anyone got any ideas on how to solve this problem. I don't want to go out and buy a tart ring especially just for this recipe.

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