-
Sift the flour into a bowl. Add 150 g/5 oz/2/3 cup
of the butter and rub in with the fingertips. Stir
in 15 ml/1 tbsp of the caster sugar.
-
Mix with the egg yolk and enough cold water to form
a firm dough. Knead gently on a lightly floured
surface. Wrap with Clingfilm (plastic wrap) and
chill for 30minutes.
-
Roll out and use to line a 23 cm/9 in loose-bottomed
Flan tin (pie pan). Fill with crumpled foil and bake
in a preheated oven at 220C/425F/gas mark 7 for 10
minutes. Remove the foil and bake for a further 5
minutes.
-
Meanwhile, melt the remaining butter in a small
saucepan. Remove from the heat and whisk in the
lemon rind and juice, the granulated sugar and the
four egg yolks.
-
Blend in the ground almonds. Return to the heat and
cook, stirring, until the mixture thickens but do
not allow to boil. Pour into the prepared pastry
case (pie shell).
-
Whisk the egg whites until stiff. Whisk in half the
remaining sugar and whisk again until glossy and
stiff. Fold in the remaining sugar. Pile on top of
the tart.
-
Return to the oven for 5 minutes until the meringue
is turning color. Reduce the heat to 160°C/325°F/gas
mark 3 and bake for 20-30 minutes until crisp on the
outside and a pale biscuit color. Serve warm or
cold.
Desserts
Recipes - Chester Tart Recipe