Tarte au Citron

Lemon tart

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Preparation info

  • Serves

    6–8

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Lemon tarts are made all over France but only in Provence do they add ground almonds to the lemon filling. The flavours combine to create a succulent and most delicious treat. Use unwaxed lemons, but if you cannot find any, just scrub ordinary lemons in warm water to remove the wax.

Ingredients

For the pastry

  • 200 g (7 oz) plain flour
  • ½ teaspoon salt</

Method

To make the pastry, sift the flour and salt together into a bowl. Using your fingers, rub the butter into the flour until it resembles coarse breadcrumbs. Stir with a fork, adding the egg yolk and just enough water to bind the mixture together. Form the dough into a disc, cover in clingfilm and refrigerate for 20 minutes.

Place a baking sheet in the centre of the oven and