It was my friend Amy’s birthday a few days ago and she was coming to London for a few days, so I offered to bake her something for her birthday. We decided on a lemon and raspberry tart and I chose this recipe from Lorraine Pascale’s book, Baking Made Easy.

Recipe:

For the poppyseed pastry
200g butter
200g caster sugar
a little squirt of vanilla extract
6 egg yolks
400g plain flour
pinch of salt
4 tbsp poppy seeds

For the filling
4 eggs
200g caster sugar
165ml double cream
Juice and finely grated zest of 5 lemons

For the topping
300g raspberries

Method

To make the pastry, combine the butter, sugar and vanilla in a large bowl and beat until creamy.

NBBO - Lemon and Raspberry Tart

Mix in the egg yolks one at a time, then sift in the flour and salt.

NBBO - Lemon and Raspberry Tart

Add the poppy seeds and stir gently to make soft, uniform dough.

NBBO - Lemon and Raspberry Tart

Shape it into a ball, wrap it in clingfilm and pop it in the fridge for a couple of hours to chill.

NBBO - Lemon and Raspberry Tart

Once the dough has firmed up, remove it from the fridge and leave it at room temperature for 5 minutes. Roll it out until it is about the thickness of a £1 coin. Lay it over a loose-bottomed flan tin and ease it into the corners. If it splits, (which it probably will) use an odd bit of pastry to patch it up. Mine ended up being a bit of a patchwork job to be honest!

NBBO - Lemon and Raspberry Tart

Once the tin is lined, place it back in the fridge to firm up.

Preheat the fan-assisted oven to 160c.

Remove the tin from the fridge. Place some wrinkled baking parchment and baking beans in the case and blind bake for 20 minutes. When the pastry is firm, remove the paper and beans and cook for a further 5 minutes.

Turn the fan-assisted oven down to 140c.

Now to make the filling. Put the eggs and sugar in a bowl and whisk together gently. Add the cream and whisk for a couple of minutes, then stir in the lemon zest and juice. Pour the mixture into the tart case until it’s nearly full and bake in the oven for 45 minutes.

NBBO - Lemon and Raspberry Tart

Leave the tart to cool and then decorate with the raspberries.

NBBO - Lemon and Raspberry Tart

The pastry cracked quite a bit and the tart is quite ‘tart’, but it is very tasty, I hope Amy comes to get some soon before it all miraculously disappears…

NBBO - Lemon and Raspberry Tart

NBBO - Lemon and Raspberry Tart

NBBO - Lemon and Raspberry Tart

NBBO - Lemon and Raspberry Tart

Overall it’s a bit too zingy for me.

6/10

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