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Lemon Tart With Plums

Global.Potpourri's picture
Ingredients
For shortcrust pastry
  Plain flour 6 Ounce (175 Gram)
  Chilled butter 3 Ounce, chilled (75 Gram)
For filling
  Butter 2 Ounce (50 Gram, At Room Temperature)
  Caster sugar 2 Ounce (50 Gram)
  Semolina 2 Ounce (50 Gram)
  Lemon 1 , rind grated
  Egg 1 , beaten
  Ripe plums 1 1⁄2 Pound, halved and stoned (750 Gram)
  Apricot jam 4 Tablespoon
  Whipped cream 1 Tablespoon (For Serving)
Directions

Sift the flour into a bowl, add the diced butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
Stir in the caster sugar and beaten egg and mix to a firm dough, adding a little iced water if necessary.
Knead the dough briefly on a lightly floured surface, then wrap in clingfilm and chill for 30 minutes.
Roll out the pastry and use it to line a 23 cm (9 inch) flan tin.
Prick the pastry base with a fork.
To make the filling, mix together the butter and sugar in a bowl until light and fluffy.
Beat in the semolina, lemon rind and beaten egg and spread the mixture over the pastry base.
Arrange the plum halves over the top, cut sides down.
Bake the tart in a preheated oven, 190°C (375°F), Gas Mark 5, for 40-45 minutes or until the pastry is browned and the filling golden and set.
Warm the jam in a small saucepan, then press it through a sieve into a bowl.
Brush the apricot glaze over the top of the tart.
Serve warm or cold, with lightly whipped cream.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Party
Preparation Time: 
60 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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