Glazed Lemon Tart


Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This tart has become a classic amongst chefs. It eats very well on its own, but I also like to eat it with warm cherries. These can be made by stoning 450 g (1 lb) of fresh cherries and cooking them 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.