MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Glazed Lemon Tart
 Categories: British, Tarts
      Yield: 1 Tart
 
        1    Sweet Pastry recipe
        1    Lemon; finely grated rind of
             For the filling and topping:
        8    Egg yolks
      350 g  Caster sugar (12 oz)
      300 ml Double cream (10 fl oz)
        4    Lemons; juice from all,
             - finely grated zest from 2
             Icing sugar
  
  Make the pastry for the flan case, adding the grated lemon rind to the
  flour and icing sugar. Chill for 20-30 minutes.
  
  Pre-heat the oven to 180°C / 350°F / gas 4 and grease a 24 cm /
  9-1/2" flan tin or flan ring on a baking sheet (a 20 cm / 8" ring
  will also work).
  
  Roll out the pastry and use to line the flan tin or ring. Line the
  pastry with grease-proof paper, fill the baking beans and bake blind
  in the pre-heated oven for 15-20 minutes. Remove the beans and paper
  and leave to cool. Reduce the oven temperature to 150°C / 300°F /
  gas 2.
  
  To make the filling, mix the egg yoks and caster sugar together until
  smooth, then pour on the cream and mix in the lemon juice and zest.
  Pour into the cooked flan case and bake in the pre-heated oven for
  30-40 minutes until the tart is just set. Remove from the oven and
  allow to cool.
  
  The tart is now ready to serve, but it's nice to finish it with a
  golden glaze. To do this, simply sprinkle each portion with icing
  sugar and colour briefly under a hot grill.
  
  Tips:
  
  Also goes well with warm cherries. Stone 450 g / 1 lb of fresh
  cherries and cook in 50 g / 2 oz of unsalted butter and 50 g / 2 oz
  caster sugar for about 6-8 minutes. You can also add a measure of
  Kirsch to help the flavour. The cherries will have created their own
  syrup in the pan. Now simply spoon them on to the plate with a wedge
  of tart and serve with cream.
  
  Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994
 
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