Tarte Au Citron

Smells delicious.

...Or 'The Lemon Tart'. One of the best tarts ever.
I was reminded of this when I saw Norman (yes, Bake-Off again) making a tarte-au-citron, so I dug out the tart tin and had a go. I was not disappointed. Mmm, the taste of tangy lemon cutting through a sweet creamy custard, set in a rich, buttery pastry. What's not to like about this delicious beauty? (I went easy on the icing sugar though. No golf ball and muslin for me, thank you.)
This recipe is from the DK step-by-step baking book. If you prefer the flavour of lemon to be subtle and less tangy, simple halve the amount of lemons.

TARTE AU CITRON
INGREDIENTS:
175g (6oz) Plain flour
85g (3oz) Chilled butter
45g (1 1/2oz) Caster sugar
1 Egg

FILLING:
5 Eggs
200g (7oz) Caster sugar
Finely grated zest and juice of 4 lemons
250ml (8floz) Double cream
Icing sugar, to dust

Lemon rind, to decorate.

METHOD:

1. To make the pastry, blitz flour, sugar, and butter in a food processor. Tip into a bowl, then add in the egg, and mix until all the ingredients are well mixed, and draw together to form a ball.
2. On a lightly floured surface, roll out the dough to fit into a 24cm / 9 1/2 inch loose bottomed tin. Line the tin, cut off the overhang, and then place into the refrigerator. Chill for at least 30 minutes.
3. For the filling, beat together the eggs and sugar until combined. Whisk in the lemon juice and zest, and then the cream. Chill for an hour.
4. Preheat the oven to Gas Mark 5. Line the pastry case with baking paper, then tip in baking beans. Bake blind for 10 minutes, then remove the baking beans and baking paper, and bake for a further 5-9 minutes until crisp and lightly golden.
5. Reduce the temperature to Gas mark 2. Place the tart tin on a baking tray. Carefully pour in the filling, taking care to avoid dripping. Do not allow the filling to spill over. Bake for 30 minutes, or until just set.
6. Remove from oven and leave to cool. Dust with icing sugar and decorate with lemon rind. Serve.

Rosemary & Sea Salt Focaccia

Finally got round to the focaccia recipe I mentioned earlier. So, here it is! Have at it!

ROSEMARY & SEASALT FOCACCIA
INGREDIENTS:
1tbsp dried yeast
425g/ 15oz Strong White Bread Flour, plus extra for dusting
2tsp finely crushed Sea Salt
Leaves from 5-7 Rosemary sprigs, two-thirds finely chopped
90ml/ 3floz Olive Oil, plus extra for greasing
1/4tsp freshly ground black pepper
Sea Salt, to sprinkle

METHOD:

1. Sprinkle yeast over 4tbsp warm water. Leave for 5 minutes, stirring once.
2. In a large bowl, mix the flour with the salt and make a well in the centre.
3. Add the rosemary, 4tbsp olive oil, yeast, pepper, and 240ml/ 8floz lukewarm water.
4. Gradually draw in the flour and work it into the other ingredients to form a smooth dough. The dough should be soft and sticky. do not be tempted to add more flour to dry it out.
5. Sprinkle the dough with flour and knead for 5-7 minutes on a floured surface. When ready, the dough will be very smooth and elastic. Place in an oiled bowl.
6. Cover with a damp tea towel. Leave to rise in a warm place for for one- one and a half hours until doubled in size.

   

   Ready for the oven!

7. Place the dough on a floured work surface and knock out the air. Cover with a dry tea towel and let it rest for 5 minutes. Brush a 38x23cm tin with oil.
8. Transfer the dough to the tin. With your hands, flatten the dough to fill the tin evenly.
9. Cover with a tea towel and  leave to rise in a warm place for 35-40 minutes until puffed. Preheat oven to Gas Mark 6 (200C/400F). Scatter the reserved rosemary leaves on top.
10. With your fingers, poke the dough all over to make deep dimples. Pour spoonfuls of the remaining oil all over the dough and sprinkle with Sea Salt.
11. Bake on the top shelf for 15-20 minutes until lightly browned. Transfer to a wire rack. Let cool slightly, cut and enjoy.

The smell of freshly baked bread is one of the best in the world!

This recipe is courtesy of the DK Step-By-Step Baking recipe book, an amazing book by Caroline Bretherton, which consists of hundreds of easy recipes. Do yourself a favour and purchase it. I swear you wont regret it!