This tart comes from Donna Hay’s “A Cook’s Guide”. It’s one of my favourite books as it has plenty of basic recipes such as sweet shortcrust pastry, sponge cake, roast beef, frittata etc. This is a family favourite now as it has a very subtle flavour that does not overpower thus allowing you to add extras like berries or ice cream without making the desert too sweet. Its also a very quick and easy one to make.
If I was making it for family dinner I would make it in a large loose-bottomed tart tin, however as it was just the two of us I decided to try out some new smaller tart tins. The original recipe also doesn’t have the lemon juice or the berries, but I really like the added flavour. I think this is a recipe that can be easily altered to suit your tastes.
Frangipane and Lemon Tart
Sweet shortcrust pastry
1 1/2 (225g) cups plain flour
125g butter, chilled and cut into cubes
1/2 cup (80g) icing sugar
3 egg yolks
1 tbs iced water
1 tsp finely grated lemon rind
100g butter softened
1/2 cup caster sugar
1 egg yolk (extra)
1 tbs lemon juice
1 cup (120g) almond meal
1/4 cup (35g) plain flour
1/4 cup (20g) flaked almonds
1/4 fresh or frozen berries
Place the four, butter and sugar in a food processor and process until the mixture resembles fine breadcrumbs.
While the motor is running, add the egg yolks and water. Process until the dough just comes together.
Turn onto a floured surface and gently bring together to form a ball, flatten into a disc, wrap in plastic wrap and refrigerate for an hour.
Preheat the oven to 180C (350F). Roll the dough out between two sheets of non-stick baking paper until it is about 3mm thick.
Line a loose bottomed tart tin with the pastry. Trim edges and prick the base with a fork.
Line the case with non-stick baking paper and fill with baking weights. I didn’t have any so I just used rice.
Bake like this for 15minutes, remove the weights and baking paper and cook for a further 10 minutes or until the pastry is light golden.
Place the butter and sugar in a bowl and using an electric mixer beat until light and creamy.
Gradually add the egg and extra egg yolk and beat until just combined.
Stir through the almond meal, flour and lemon juice until well combined.
Spoon the mixture into the pastry case and top with the flaked almonds and berries. Bake for 30-35minutes or until set. Allow to cool in the tin.