Lemon tart with summer berries

Lemon tart with summer berries

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(32 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
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Ingredients

  • 5 unwaxed lemons
  • 6 eggs
    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.

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Comments, questions and tips

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Kazmo
12th Aug, 2013
Thanks Gordon - the best lemon tart ever! Made this this morning for a lunch date with friends and it was extremely well received. Replaced one of the lemons with a lime and kept the zest in the custard instead of straining it out as suggested - delicious! It may be my oven, but I found the tart needed to be cooked for an extra 10-15 minutes as the filling was still liquid after the 40 minutes stated in the recipe.
15april92
26th Jun, 2013
I have tried and tested many recipes, but this is the best Lemon Tart ever. We all love it!
gail35mitchell
15th May, 2013
5.05
Simple and delicious
vickibrodie
15th Feb, 2013
5.05
Made this for the fist time and it was absolutely gorge! Stuck religiously to the recipe as not a natural with baking!
macgirl
26th Aug, 2012
5.05
I've made this several times now but yesterday made it with a bought pastry case, which was much smaller than the flan ring, so used 3 lemons and halved the rest of the ingredients. Still turned out perfectly. I never blowtorch the top - just use sifted icing sugar instead and it always goes down well!
suzannanewton
26th Aug, 2012
Really delicious, have made a couple of times, still lovely if you don't blowtorch the top!
cnichol
24th Aug, 2012
I have just made this to take to a friends house and only used 3 lemons rather than 5 (plenty lemony!). As I didn't have much time I bought pastry (standard shortcrust not sweet) as prefer it to be a bit softer (given its loaded with cream/sugar anyway) . All in all pretty tasty I have to say and not fiddly. As per GR recipes its not in the slightest bit healthy (6x eggs and masses of double cream) but then its dessert so hardly a good point to make! Would I make it again, I sure would!
katy333
10th May, 2012
5.05
we served this at a dinner party for 7 friends and everyone loved it, 2 even commented that it was restaurant quality. Next time we plan on adding more lemons.
bredakeaneshortt
29th Apr, 2012
Delicious!
macgirl
24th Feb, 2012
5.05
This was a huge hit at a recent dinner party. Relatively simple to make apart from my pastry which resembled a patchwork quilt at one stage! Needn't have worried as the end result was fantastic - Will defo make again.

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karola
28th Aug, 2013
Easily roll out your chilled, dessert pastry by having a square of cling film on your work top. Put the pastry on this, flour it, then put another layer of film over the pastry and roll out. Then peel off this later of film, flip the pastry into your tin, then peel the remaining top layer of cling film off. Easy!