Tuscan lemon and pine nut tart

April 25, 2011

A cross between a tart and a pie, another Susie Theodorou recipe. The lemon curd filling can be made the 2-3 days before and stored in the fridge until ready to use.

Serves 8

Ingredients:

for the filling –

finely grated rind and juice of 4 lemons
9 medium eggs
350g (1 1/2 cups) caster sugar
250ml (1 cup) double (thick) cream

for the pastry –

300g (2 3/4 cups) plain flour
1 teaspoon baking powder
100g (1/2 cup) unsalted butter
115g (1/2 cup) caster sugar
25g (2 tablspoons) vanilla sugar
2 small eggs, beaten
2 tablespoons water

to finish –

1 large egg yolk
2 tablespoons milk
3 tablespoons pine nuts
icing sugar to dust

Method:

Preheat the oven to 180C.

Start by making the filling. Put all the ingredients in a large heatproof bowl set over a pan of simmering water. Cook for 1 hour, stirring frequently until thick. Remove the bowl from the pan and allow to cool. (Nb. you can strain the curd if a little lumpy or stringy)

For the pastry, sift the flour, and baking powder into a bowl. Rub in the butter (or use a food processor) until the mixture resembles fine breadcrumbs. Stir in the caster sugar and vanilla sugar.  Mix the eggs with the water, then combine them with the dry ingredients until large clumps form. Bring the mixture together with your hand, to form a dough. Knead gently for 1-2 minutes on a lightly floured surface until smooth. Press to a thick disc, cover with cling film, and chill for 30 minutes.

Roll out two-thirds of the pastry and use to line a lightly greased 23cm fluted, loose-based tart tin 3.5cm deep. Spoon in and spread the filling. Roll out the remaining pastry and use to cover the filling, pressing the edges to seal.

Beat the egg yolk with the milk and brush over the pastry top. Sprinkle over the pine nuts. Bake for 40 minutes until well risen and golden brown. Dust with icing sugar and leave to cool completely for the filling to set.

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