Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 73

The tart case needs to be made with care, so the edges don’t shrink as they cook, otherwise it will leak once the filling goes in. I keep a little bit of pastry aside for patching, so that if any cracks or gaps appear I can patch them before I add the lemon custard.

For the pastry:

plain flour: 180g

butter: 90g

caster sugar: a tablespoon

a large egg yolk

a little water

For the filling:

eggs: 4, plus 1 extra egg yolk

caster sugar: 250g

zest of 2 unwaxed lemons

zest and juice of a small blood orange

lemon juice: 160ml

double cream: 180ml

Make the pastry: put the flour into a food processor, add the butter, cut into pieces, and blitz to fine breadcrumbs. If you prefer, rub the butter into the flour with your fingertips. Add the sugar and egg yolk and just enough water to bring the mixture to a firm dough, either in the machine or by hand. The less water you add, the better – too much will cause your pastry case to shrink as it bakes.

Tip the dough on to a floured board, pat it into a round, then roll it out a little larger than a 24cm loose-bottomed tart tin. Lift the pastry carefully into the tin, pushing it well into the corners and making certain there are no holes or tears. Trim away any overhanging pastry, then place in the fridge for twenty minutes.

Set the oven at 200°C/Gas 6. Put a baking sheet in the oven to heat up. Line the pastry case with foil, fill with baking beans and slide it on to the hot baking sheet. Bake for twenty minutes, then remove from the oven and carefully lift out the beans and foil. Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven down to 160°C/Gas 3.

Make the filling: break the eggs into a bowl and add the egg yolk and caster sugar. Grate the lemon and orange zest into the eggs. Pour in the orange and lemon juice. Whisk, by hand, until the ingredients are thoroughly mixed, then stir in the cream.

Pour the mixture into the baked tart shell and slide carefully into the oven. Bake for thirty-five to forty-five minutes till the filling is lightly set. Ideally, the centre will still quiver when the tray is shaken gently.

Enough for 8