cream 2 tablespoons
caster sugar ¾ cup
cream ¾ cup
lemon juice ½ cup
lemon zest 2 tablespoons, finely grated
- Preheat the oven to 180°C. Use the pastry sheets to line a medium-sized tart ti, or something similar (grease the tin) and trim neatly or keep it rustic by leaving the pastry untouched, I like this style. Chill for 30 minutes in the fridge then line with baking paper and fill with baking beans or pastry weights.
- Bake pastry case for 15 minutes then remove paper and beans and bake for a further 5-10 minutes or until the pastry is lightly golden. Brush pastry with the first measure of cream as soon as it is out of the oven; this seals the pastry. Allow to cool while you make the filling.
- Whisk the eggs, caster sugar and second measure of cream together then stir in the lemon juice and zest. Pour into the pastry shell and bake for 25-30 minutes or until just set in the centre.
- Simmer the lemon slices in the sugar-and-water mixture until liquid has reduced to a syrup and lemon slices have started to caramelise. Arrange slices over tart just before serving. (Alternatively, simply dust with icing sugar and serve.)