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Tarte au Citron |
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| Serves 6 |
Prep 10 mins |
Cooking 1h |
Easy |
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My rating |
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Ingredients |
225g flour
115g + 1 tsp unsalted butter, softened to room temperature
90 - 100g ground almonds
225g sugar
juice of 5 - 6 lemons
zest of 1 lemon
zest of 1 orange
2 heaped tbsp breadcrumbs
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Adapted from Jean & Danièle Lorenzi Cuisine Monégasque, believed to be
a recipe from Monaco's long since disappeared Jewish Ghetto
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Preheat the oven to 200C/ 180C
Fan/ Gas 6.
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Sift the flour into a bowl.
Beat the eggs lightly in another bowl, then stir in flour
with a fork. Stir in the butter, continuing to mix with a
fork until a crumbly mixture is formed. Turn the dough
onto a floured surface and knead several times.
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Lightly grease a 20cm pie tin
with the remaining butter, then press the dough into the
tin. Trim the edges, then roll out the leftover dough and
cut it into several long, thin strips to garnish the tart.
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Put the ground almonds into a
large bowl.
Stir the sugar into the lemon juice, dissolving it well,
then mix in the ground almonds and lemon and orange zest.
Stir in the breadcrumbs and mix thoroughly.
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Line the tart shell with
greaseproof paper and fill with dried beans or baking
beans. Bake for 15 mins. Remove the greaseproof paper,
allow to cool, then pour in the lemon juice mixture.
Crisscross the remaining dough pieces on top. Reduce the
heat to 160C/ 140C fan/ Gas 4 and bake for 45 - 55 mins.
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