Monday, 14 April 2014

Lemon jam and strawberries tart

I'm starting to enjoy tarts, they always look cool.
I made this one with calm and patience, two things I never had around tarts.
Did it worth the effort?






for the pastry
200 g flour
75 g butter, room temperature
75 g icing sugar
2 egg yolks
2 Tbso warter
zest of 1/2 a lemon

for the filling:
100 g lemon jam
400 g 
2 Tbsp sugar



Prepare the pastry: in a food processor put butter, egg yolks and sugar. Mix and slowly add the water. Add the flour and the lemon zest. Bind the dough together and put in the fridge for at least 30 minutes.
Roll out the pastry and cover a 24 cm tart tin, make a few holes on the bottom using a fork. Put back in the fridge for 15 minutes.
Line with packment paper and cover the surface with beans or rise. Bake at 190° for 15 minutes.
Take off the beans/rise and cook for further 10 minutes.
Spread evenly the jam on the base.
Wash and cut the strawberries lenghtwise, sugar them and put them onto the jam.
Bake for 15 minutes.
Let cool completely.

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