Bake for about 30-35 minutes or until just set but with a slight wobble in the centre. To prevent it spilling top up with the rest of the filling to completely fill it only once it’s safely on the oven shelf. Pour the filling mixture into a jug, then pour nearly all of the filling into the cooled baked pastry case. Next, add in the rest of the filling ingredients and whisk again until all well combined. To make the filling, break the eggs into a large bowl and whisk together with a wire whisk. Leave aside to cool as you make the filling. It should be pale golden and completely dry. Return the empty pastry case to the oven for another 10-12 minutes. Mine only took 11 minutes, so do keep a close eye on it when it’s baking blind.Ĭarefully trim the excess pastry from the sides using a sharp knife, holding the knife at an angle and slicing away from you. Bake blind for 12-15 minutes, until the pastry is set, then lift out the paper and beans. Once cooled, line the pastry case with a rough circle of parchment paper and fill with baking beads. Place the pastry-lined tin in the fridge for 30 minutes. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. If the pastry has cracked at all, simply press it together to seal. Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. Gently fold the pastry surrounding the tin base in towards the centre. As you are rolling out, turn the pastry by turning the paper. Roll out the pastry, still on the base, until it meets the circle mark. Place the pastry ball in the centre of the tin base and flatten it out slightly. Take the pastry out of the fridge and remove the Clingfilm wrapping. Using a pencil, draw a circle onto the paper 4cm bigger than the tin base. Remove the base from the tart tin and lay it on the paper. Lay a piece of parchment paper on the work surface. Mary gives some great instructions on how to line the tin in the book. At this point I wrapped the pastry in some Clingfilm and chilled for 15 minutes, as I find it easier to work with pastry that has rested. Knead the pastry for just two or three times to make it smooth. Pulse again until the mixture comes together into one big clump. Pulse until the mixture resembles breadcrumbs. You will also need a 23cm loose-bottomed, fluted tart tin.įor the pastry, place the flour, butter and icing sugar into a food processor. Try it, you won’t be disappointed.This recipe is taken from the BBC Food website. This tart takes a bit of time to make, but its buttery crisp base and the zesty lemon filling makes it worth the effort. Mary’s step by step instructions are so easy to follow and a joy to read. The minute I saw Mary’s Tarte Au Citron on The Great British Bake off, I wanted to make it. Mary Berry is somewhat of a baking icon and the kind of person you’d love to share a cup of tea and a slice of cake with. Mary’s career continues to thrive and her talent and charisma have wowed a whole new generation of bakers on the Great British Bake off. On the inside cover of the old Hamlyn cookbook there is a black and white photo of Mary as a young cook, she was quite a stunner in her day and still looks great. Mary’s recipes were the ones we always used, her tarts, cakes and pies were always the crispest, the lightest and the tastiest. My mother’s favourite cookbook at home was the old Hamlyn cookbook and Mary Berry was one of the books contributing authors. She’s the kind of cook that stands the test of time and produces recipes that can always be relied on.
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