LEMON TART

We had a slice of this tart with our afternoon tea in Peterhoff, Russia. It was delicious and well worth chasing the recipe. They had decorated the border and side of the tart with leaves and flowers made out of left-over dough and a few half walnuts. They had an unusual way of glazing them.
Ingredients
700 gms 11/2 lbs of yeast dough
Filling
2 large thick- skinned lemons
4 tsp sugar
1 Tblsp cornflour
2 Tblsp bread crumbs
6-8 walnut halves
vegetable oil
Method
Roll the dough into a circle 2 cms 1/2 inch thick. Grease a shallow pie or tart dish with vegetable oil and place the dough onto it allowing it to sink into the well. Prick the bottom with a fork. Sprinkle the breadcrumbs evenly over the bottom.
Filling
Wash and dry the lemons. Cut them in half and remove the pips or these will make the filling bitter. Shred the half lemons and the peel with a fine grater. Add the sugar and cornflour and mix together.
Place the lemon filling over the bottom of the dough.
Decorate the border of the tart with leaves and flowers cut out of left-over dough and a few half walnuts. Place a spray on one side of the filling.
Using a pastry brush wet the border and flower spray with cold strong tea.
Bake at 350 F, 180 C, Gas Mark 4 for 15-20 minutes until golden.
Serve the slices warm or cold.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Bread and Pastry, Cakes and Breads, Sweets and Desserts and tagged , , . Bookmark the permalink.

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