Lancashire lemon tart

1 servings

Ingredients

Quantity Ingredient
225 grams Plain flour; (8oz)
115 grams Butter; chilled and cubed
; (4oz)
1 Egg yolk
3 tablespoons Ice cold water
400 grams Apricots; (14oz)
40 grams Glaicer cherries; (1 1/2oz)
3 Rounded tbsp lemon curd
75 grams Butter; (3oz)
110 grams Self-raising flour; (4oz)
85 grams Caster sugar; (3 oz)
1 Egg; beaten lightly
25 grams Ground almonds; (1oz)
Grated zest and juice of a large lemon
1 25 grams who almonds; peeled and halved
; (1oz)

Directions

Pre-heat the oven to 200øC/400øF/gas mark 6 Lightly grease a 7 or 8 inch enamel pie plate.

Roll out the pastry and line the pie plate. Spread the lemon curd all over the pastr. Add the apricots and cherries.

Cream the butter and sugar together till pale and fluffy, then gradually beat in the egg about a teaspoonful at a time. Gently and carefully fold in the ground almonds and flour, followed by the lemon juice and grated zest.

Spread this mixture evenly over the lemon curd, smoothing it out with a palatte knife. Sprinkle the halved almonds over the surface. Bake it, on a baking sheet, in the centre of the oven for 15 minutes, then reduce the heat to 150øC/300øF/gas mark 2 and continue cooking for a further 25-30 minutes.

This can be served either hot or cold with cream.

Converted by MC_Buster.

Per serving: 1945 Calories (kcal); 190g Total Fat; (84% calories from fat); 26g Protein; 52g Carbohydrate; 816mg Cholesterol; 1641mg Sodium Food Exchanges: ½ Grain(Starch); 2½ Lean Meat; 0 Vegetable; 3 Fruit; 36 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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