Michelin-starred Shaun Rankin of Grantley Hall, North Yorkshire, shares his recipe for a tangy, citrus tart that’s perfect for summer. Just add plenty of crème fraîche.
– 260g plain flour
– 100g icing sugar
– 40g ground almonds
– 125g unsalted butter, diced
– 5 eggs plus 4 egg yolks
– 1 tsp milk
– 150g caster sugar
– Juice of 3½ lemons
– 225ml whipping cream
Preheat oven to 180C (340F/Gas 4).
To make the pastry, put the flour, icing sugar, almonds, and butter into a large mixing bowl. Using your fingertips, mix together into a crumb consistency.
Lightly beat 2 eggs and add most of it to the mixture and mix well. Cover the pastry and rest in the fridge for 30 minutes.
Mix the remaining egg from the 2 eggs with the milk and set aside.
Lightly dust a work surface with flour. Roll out the pastry to about 2mm thick. Line the flan tin with the pastry, letting it hang over the sides.
Cover with cling film and fill the tart base with rice or baking beans. Bake blind for about 20 minutes or until the case is cooked through and lightly golden.
Remove the baking beans and cling film. Using a pastry brush and the reserved egg and milk mixture, the egg washes the tart.
Return it to the oven for a further 3 minutes before removing and trimming off any excess pastry. Set aside and reduce the oven temperature to 170C.
To make the filling, mix together the caster sugar, egg yolks, remaining 3 eggs, and the lemon juice in a bowl.
Heat the cream in a small saucepan to boiling point then pour into the mixture. Mix well.
Pour the filling into the baked tart case and bake in the oven for 40 minutes.
Leave to cool, then keep in the fridge until serving.