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Oh What a Tart! | Lemon Tart Recipe

Hello Again,

Just like everyone and their dog, I love Autumn and one thing I really enjoy doing when its cold and rainy outside (other than wrap myself up in a blanket like a taco and have a nap) is Baking!! 

Now my blogger friend Ebony from Little Things by Ebony was running a great giveaway over on her Twitter to win Tanya Burr's new book, Tanya Bakes so I thought, 'yeah I'll give that a bash' and to my surprise I won! Thanks Ebony!

Now I have a major sweet tooth (pretty sure all of my teeth are sweet teeth) and I am a HUGE fan of anything Lemon so it made sense to make this delicious Lemon Tart and what a tart it is!

To make this fabulous tart you will need:

First you need to make your pastry! Put the flour, butter and sugar in a bowl/mixer and whizz until combined. Add the egg and 3 tablespoons of cold water and whizz again to form a dough!

Roll out the pastry onto a floured surface to a thickness of about 3-4mm and put in the tart tin. Press gently into each crevice and leave the excess hanging over the edge. Chill in the fridge for about 30 minutes. Preheat the oven to 180 degrees Celsius or 350 degree Fahrenheit, then line the pastry with greaseproof paper before filling with baking beans! Bake for about 10 minutes before removing the beans, pricking the base with a fork and baking for another 10 minutes until the pastry is lovely and golden and completely dry. Using a serrated knife, cut off the excess pastry to leave a neat edge. Set the tart case to one side.

Turn your oven down to 160 degrees Celsius/320 degrees Fahrenheit as it's now time to make your filling! Put all of the ingredients into a bowl and whisk until smooth. Pour into the pastry case and tap the case gently to try and remove all air bubbles (no matter how many times I tap the case I never remove all of the air bubbles but it still tastes the same so don't worry). Bake for 30 minutes, or until just set with a slight wobble.

Leave it to cool completely, remove it from the tin and dust with Icing Sugar when ready to serve!

This is such an easy recipe to follow and all of the times I've made this tart (about four or five times now) it's never failed so that's a plus! 

Thanks for reading and let me know if you make this scrumptious tart or if you have made anything else from Tanya Bakes!

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