july recipe ...... Red Berry Tart with Lemon Cream
This flan is best filled just before serving so the pastry remains mouth-wateringly crisp.
Ingredients:
For the cake:
- 150g plain flour
- 25g cornflour
- 30g icing sugar
- 90g butter
- 5ml vanilla essence
- 2 egg yolks, beaten
For the filling:
- 200g cream cheese, softened
- 45ml lemon curd
- Grated rind and juice of 1 lemon
- Icing sugar to taste (optional)
- 225g mixed red berry fruits
- 45ml red currant jelly
Method:
- Sift the flour, cornflour and icing sugar together. Rub in the butter until the mixture resembles breadcrumbs.
- Beat the vanilla into the egg yolks, then stir into the flour mixture to make a firm dough. Add cold water if necessary.
- Roll out the pastry and use it to line a 23cm / 9in round flan tin. Trim the edges. Prick the base and leave to rest in the fridge for 30 minutes.
- Preheat the oven to 200°C / 400°F / Gas 6. Line the flan with greaseproof paper and fill with dry pasta to hold in place. Place on a baking sheet and bake for 20 minutes, removing the paper and past after 15 minutes. Leave to cool and then remove pastry case from flan tin.
- Cream the cheese, lemon curd and lemon rind and juice, adding icing sugar if you wish. Spread the mixture into the base of the flan. Top with fruits. Warm the redcurrant jelly and trickle over the fruits just before serving.
Come to Slaney Country Market and purchase your eggs, lemon curd, red currant jelly and seasonal
fruits. Support your local producers.