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Caramelised Lemon Tart

ingredients

serves: 6
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
125 g (4 1/2 oz) butter, melted
1/4 cup + 1 tsp (40 g) icing sugar (confectioners sugar)
1 tbsp cold water
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
3 medium size eggs
142 ml carton double cream (heavy cream)
grated rind and juice of 2 lemons
lemon slices, icing sugar (confectioners sugar) and shredded lime, to decorate

method

1. Preheat the oven to 190°C (375°F) gas mark 5.

2. Mix together the flour, butter, icing sugar and water. Press the soft dough into the base and up the sides of a 20 cm fluted flan ring.

3. Pierce the base several times and bake blind on a baking tray for 20 minutes, until golden.

4. Remove the pastry case and reduce the oven temperature to 150°C (300°F) Gas Mark 2.

5. Place the caster sugar, eggs, cream and lemon rind and juice into a bowl. Whisk together until blended, then carefully pour into the cooked pastry case. Return to the oven and cook for a further 35-40 minutes, until set.

6. Arrange lemon slices on top, sprinkle generously with icing sugar and place under a preheated grill for 2-3 minutes until golden. Sprinkle with grated lime rind and serve with cr¨Â­Â¥ frƒÂ¢iche or cream.

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