Lemon tart with summer berries

Lemon tart with summer berries

  • 1
  • 2
  • 3
  • 4
  • 5
(31 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins

More effort

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

  • Vegetarian

Nutrition: per serving

  • kcal490
  • fat27g
  • saturates11g
  • carbs58g
  • sugars44g
  • fibre2g
  • protein8g
  • salt0.35g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 5 unwaxed lemon
  • 6 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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 strawberry, hulled, halved or quartered
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 350g raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 150g blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • 1 tsp sherry vinegar
  • handful mint, leaves, finely shredded
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
sboolkah1
21st Jan, 2012
Forgot to mention, I always leave the lemon pulp and zest in the custard rather than straining it - gives it more of a tang!!
sboolkah1
21st Jan, 2012
This is the second time i have made this dessert for a dinner party. Absolutely delicious and tart and looks lovely presented. My flan dish is 23cm and the ingredients make exactly the right amount of filling (I never have anything left over) This recipe does not specify what size eggs to use, so i used 6 large eggs. TIP: If you are not going to blowtorch the top of the tart (i don't bother) I would suggest serating the edges of the cooked pastry before you pour in the filling, otherwise you will get bits of pastry on top of the lovely lemon custard which you won't be able to get off without ruining the top. A pure dinner party staple- a long as your guests like Lemon!!!
6dinnersid
17th Jan, 2012
5.05
Favourite lemon tart recipe! Usually make my own pastry though.
pagegreen-1966--
20th Dec, 2011
Hi all, I want to cook the lemon tart this afternoon (if possible) for Boxing Day. Has anyone made it and frozen it. If not I will have to make it on the day. Would be obliged for comments.
Amanda's Kitchen's picture
Amanda's Kitchen
17th Nov, 2011
5.05
Excellent, very creamy and perfect lemon to sugar ratio. This is now my standard lemon tart recipe!!
craigalfunsize
30th Jul, 2011
Lovely curd. My favourite was the summer berries . . i added sum baby basil at the end at it gave it an extra dimension.
mimiskitchen
17th May, 2011
5.05
This is my all time favourite dessert, but I have only ever bought it, to thought it was about time I gave making it a go. However I did not have the courage to make my own pastry so bought a sweet pastry case. The filling was easy to make and the end result was lovely, however I think it would be helpful to say whether the eggs needed should be medium or large, and to advise how much freshly squeezed lemon juice is needed. I served mine with fresh raspberries and a raspberry coulis - yum, yum, yum!!!!!!
helsbelsjoe
6th Apr, 2011
5.05
LoVely
claremischief
25th Oct, 2010
Wow! This is definately worth the effort - a dessert that really makes your ears laugh but is well balanced and moreish, especially with the sweet and caramelly brulee top. I made this back in May and had to brulee it under the grille, leaving my pastry rather effectively blackened on top, but I managed to carefully shave this off with a sharp knife. Try this and youll never buy one of those naff, plastic lemon meringue pies from the supermarket again!
klloyd9825
26th Sep, 2010
5.05
5 stars off everyone who had a piece. I made it on the morning ready for the evening which was a good idea. Will definitely save this recipe and use again to wow the guests.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.