Tarte au Citron Le Loir Dans la Theiere

Ingredients

Yield: One 27cm tart

Pastry

  • 160g unbleached all purpose flour
  • 50g sugar
  • 35g almond meal (fine)
  • zest of 1 lemon
  • pinch of salt
  • 115g butter, cubed, at room temperature
  • 1 egg
  • 1 tsp rum
  • 1 tsp milk
  • 1 tsp butter unsalted for buttering tart pan

Filling

  • 4 eggs
  • 200g sugar
  • zest of 2 lemons
  • juice of 2 lemons
  • 140g almond meal
  • 170g unsalted butter, melted

Method

  1. Prepare the pastry: In a medium sized bowl combine the flour, sugar, almond meal, lemon zest and salt and mix until well blended. Make a well and add the butter, egg, rum and milk. Knead until well blended. The pastry should have the consistency of soft cookie dough. Wrap dough in plastic and rest in refridgerator for 1 hour at least. Butter a 27cm tart pan. Flour your hands and press pastry into buttered pan. Set aside.
  2. Preheat oven to 205C
  3. Prepare the filling: In a medium sized mixing bowl, combine eggs, sugar, lemon zest, lemon juice and almond meal, and mix until well blended. Add the melted butter, mix again, then pour into the filling into the pastry shell.
  4. Bake in the centre of the oven for 30 to 40 minutes. Serve at room temperature.