Greggs Tangy Lemon Tart Food

GREGG'S TANGY LEMON TART

Steps:

• To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.
• Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
• Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

GEOFFREY'S LEMON TART

Steps:

• Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling. Remove from the heat.
• Whisk the eggs, sugar and salt together in a medium saucepan until well combined. Slowly drizzle the eggs into the lemon mixture, whisking constantly.
• Cook the egg mixture over medium heat, stirring constantly with a rubber spatula, until the custard is thick, about 8 minutes. Remove the custard from the heat and stir in the butter. Once all of the butter melts and is fully incorporated, strain the custard through a fine mesh sieve into the tart shell.
• Leave the tart to set up in the refrigerator for at least 1 hour 30 minutes.
• Serve with a dollop of whipped creme fraiche and whipped cream folded in together.

TANGY LEMON TART

Steps:

• Mix the egg yolk with the cold water.
• Preheat a baking sheet in the oven at 190C, 375°F.
• Rub the flour, salt, sugar and butter between your fingers until it resembles very fine breadcrumbs.
• Add egg yolk mixture and stir into the pastry mixture with a fork, stop when the pastry begins to come together.
• Turn out onto a floured surface and knead for a few seconds.
• Roll the pastry out to 0.5cm thick and fit into a loose-bottomed 24cm fluted tart tin.
• Trim excess pastry, leaving a 1cm border.
• Chill in the freezer for 10 minutes, then line with baking paper and fill with baking beans.
• Cook the heated baking sheet for 10 minutes, remove paper and beans, trim edges again and cook for a further 8-10 minutes.
• then remove from the oven.
• Reduce the oven temperature to 160C, 325°F.
• Make the filling by whisking the eggs and sugar together, stir in the zest, lemon juice and double cream.
• Transfer the mixture to a jug and carefully pour it into the pastry case. Bake for 35-40 minutes.
• The tart is ready when the lemon cream filling is almost set, but still wobbles very slightly.
• Cool completely on a wire rack and then remove it from the tin. As the tart cools, the filling will set perfectly.
• Dust with icing sugar and serve with crème fraiche and fresh berries.

MR ROUX'S LEMON TART

Steps:

• Lemon Mixture
• Finely grate the lemons, and then juice them.
• Break the 9 eggs into a large bowl and add the sugar (both) and mix well until light and frothy. Mix in the lemon juice and zest and the cream and refrigerate for up to 24 hours. (The mix is best prepared a day before it is required).
• Sablé pastry.
• Using an electric mixer with a paddle, mix the PASTRY dry ingredients and add the butter in pieces, then slowly add the egg yolks. When the pastry comes together, remove from the bowl.
• Divide the pastry into workable amounts. Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen).
• The Pie Itself.
• Preheat the oven to 180°C (360°F).
• Roll the pastry out to 5mm thickness and butter a 20cm x 5cm 8 x 2-inch flat tin. Line the tin with the pastry and then line the pastry with aluminium foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown in colour. Allow to cool.
• Pour the lemon mixture into the cooled pastry case, leaving a 3-5mm space from top and bake at 180°C (360°F) for 1 hour or until set. The tart should not soufflé or have a domed top, and should be just set when shaken.
• Leave the tart to cool for at least 4 hours before removing the ring. Dust with icing sugar before serving.

SIMPLE TANGY LEMON TART

Steps:

• Pastry: Mix flour and sugar in a bowl. Rub the butter into the flour with your fingers until crumbly.
• Mix in the egg yolks. If the pastry is still too dry, add a little water until it comes together. Roll into a ball, then flatten, wrap in clingwrap and chill at least 30 minutes.
• Filling: Beat all the ingredients for the filling, and stir in zest last. (If you're a perfectionist you could sieve the mixture before adding the zest, but I would not bother with that -- just remove all lemon pips from the juice).
• Flatten the pastry with your hands, and roll out thinly on a floured surface. Lift gently into a 9 inch/23 cm loose-bottomed tart tin (if you have one, or use an ordinary tart plate). Don't stretch the pastry, and pat it gently down on the bottom and sides and finish it off neatly.
• Heat oven to 325 deg F/160 deg C, and use a lower heat for fan/convection ovens. Prick the pastry a few times on the bottom with a fork, then line the pastry with foil and fill with rice or dried beans.
• Bake for 10 minutes, discard the foil and beans, and bake another 20 minutes until biscuity.
• Remove from oven, pour in the lemon mixture and bake for a further 35 minutes until just set. (Check: ovens differ).
• Topping: Beat the egg whites until almost stiff, and then start adding the sugar tablespoon by tablespoon, whisking or beating until you have a stiff, shiny meringue.
• Heat your grill element, and briefly shove the pie under the grill, about 5 inches/ 13 cm from the heat. Check: just let the tops of the meringue start browning lightly.
• Remove the tart. Serve at room temperature or chilled.