I find that this lemon tart starts out zesty but can turn tangy after 24 hours. So it’s best to make it on the day you intend to serve it.
Prep time 30 mins + 30 mins chill time
Cook time 15 mins blind bake + 20 mins
For the shortcrust pastry:
260g plain flour, sifted
130g butter, chilled and cubed
pinch of salt
2-3 tbsp chilled water
For the filling:
75g caster sugar
30g butter, melted
2 lemons, juice and zest
30g double cream
30g almond flour
2 plums, pits removed and sliced
Icing sugar, to dust
23cm round tray
First, prepare the shortrust pastry by mixing the cubed butter and flour with your fingers (or food processor) until it resembles course breadcrumbs. Then carefully add in the chilled water, making sure that the dough clumps together but doesn’t get sticky. Then roll into a ball trying not to overly knead the dough, wrap in clingwrap and refrigerate for 30 minutes.
Preheat the oven to 180C and grease a 23cm round tray. After 30 minutes, take your shortcrust dough and roll it as thin as you can. I usually roll the dough between two sheets of baking paper to make the clean-up easier.
Line your tray with the shortcrust and fill up any gaps you may have. If you are making this on a warm day, place your shortcrust (in tray) in the fridge for about 10 minutes to chill a bit before baking blind for 15 minutes. I was making it on a cold day so I skipped this process and went straight to baking blind with minimal shrinkage.
While your shortcrust is baking, start to make your filling. In a large bowl, mix together the caster sugar, butter, eggs, lemon zest, lemon juice and double cream. Then mix in the almond flour.
Once your shortcrust is finished baking, remove from the oven and lay out half the plum slices on the base. Then fill up with your filling and top with the remainder of your plum slices.
Bake in the oven for about 20 minutes or until the edges start to turn golden brown. The centre may wobble a tiny bit, but that’s OK as it will set further when cooled.
Dust with icing sugar and serve.