The best delicious Lancashire Lemon Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lancashire Lemon Tart recipe today!
Hello my friends, this Lancashire Lemon Tart recipe will not disappoint, I promise! Made with simple ingredients, our Lancashire Lemon Tart is amazingly delicious, and addictive, everyone will be asking for more Lancashire Lemon Tart.
What Makes This Lancashire Lemon Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lancashire Lemon Tart.
Ready to make this Lancashire Lemon Tart Recipe? Let’s do it!
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225 g Plain flour; (8oz)
115 g Butter; chilled and cubed
; (4oz)
1 Egg yolk
3 tb Ice cold water
400 g Apricots; (14oz)
40 g Glaicer cherries; (1 1/2oz)
3 Rounded tbsp lemon curd
75 g Butter; (3oz)
110 g Self-raising flour; (4oz)
85 g Caster sugar; (3 oz)
1 Egg; beaten lightly
25 g Ground almonds; (1oz)
Grated zest and juice of a
-large lemon
1 25 grams who almonds; peeled
-and halved
; (1oz)
Pre-heat the oven to 200?C/400?F/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 150?C/300?F/gas mark 2 and continue cooking for a further 25-30
minutes.
This can be served either hot or cold with cream.
Yields
1 servings
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