GBBO February Recipe: Gluten-Free Lemon Tart

As we approach the end of February, there is one more post left to share – the recipe from my GBBO calendar, a gluten-free fresh lemon tart. And after the success of last month’s recipe, I was hoping this was going to be another winner…

GBBO calendar - February recipe - lemon tart

They say earl grey tea is best served with a slice of lemon, but like my dad I’ll always opt for a slice of cake where possible, so I was hoping this lemon tart was going to be just the right accompaniment and while I’m quite partial to lemon flavoured things, this turned out to be just a bit too strong for me. The lemon flavour was sharp and bitter. The kind where you have a bite and then everyone laughs at the funny face you’ve pulled. Although it said to serve with a dollop of cream, I couldn’t see how that was going to help tame the flavour. So my advice if you did want to try this recipe, would be to just use the zest and juice from the lemon as I think it was the pith that gave that really sharp taste.

With regards to the actual recipe, I must admit that it seemed difficult in comparison to the previous one, but I think the baking sheet caused more questions than it should have. Plus the ground almonds, sugar, cornflour and butter mix wasn’t looking like fine breadcrumbs when blitzed in my food processor. Now it was quite quick to make the crust and the filling, it was just the baking and chilling that took the time, so definitely ensure you give yourself enough time for this recipe. If you fancy giving it a go, then the recipe is below. Happy Baking!

Gluten-Free Fresh Lemon Tart (GBBO calendar recipe) – serves 8-12

Ingredients:

For the crust:

200g ground almonds

35g cornflour

50g caster sugar

100g unsalted butter

For the filling:

2 medium unwaxed lemons, preferably thin-skinned

15g cornflour

185g caster sugar

1 medium egg, plus 1 yolk at room temperature

100g unsalted butter, melted and cooled

Icing sugar for dusting

How to…

To make the crust, put the ground almonds, cornflour and sugar into the food processor and pulse to combine

Add the butter and blitz until you have fine breadcrumb consistency

Tip the crumbs into the buttered tin and press evenly over the base and up the sides (right to the rim) using the back of the spoon – the crust will be about 5mm thick. Then chill for 20 minutes

Preheat the oven to 180°c and put the baking sheet into the oven to heat up. Bake the crust for 12-16 minutes until a very light gold colour

lemon tart crust

To make the topping, set the lemons on the large plate (to catch all the juice) and trim off the ends. Cut each lemon into 8 wedges, removing the pips then cut each wedge across in half and put in the food processor

lemon

Combine the cornflour and sugar and add to the food processor

Blitz just until the lemon is coarsely chopped

Add the egg and yolk and blitz briefly until combined. With the machine running, pour in the cooled butter through the feed tube. Stop the machine as soon as all the butter has been added – the mixture won’t be smooth but should have a few visible tiny pieces of lemon

Remove the crust from oven and set it in its tin on the heated baking sheet

Turn down the oven temperature to 170°c

lemon tart pre bake

Pour the lemon mixture into the hot crust to fill it almost to the rim. Carefully return to the oven and bake for 30-35 minutes until the lemon filling is just starting to colour and is firm when you gently jiggle the baking sheet

Remove from the oven and leave to cool completely, then cover lightly and chill for at least 3 hours or overnight

To serve, run a thin, round bladed knife around the inside of the tin to loosen the crust, then carefully unmould the tart

Dust with icing sugar and serve with whipped cream or ice cream

GBBO calendar - February recipe - Gluten-free lemon tartimag8471

Store in an airtight container in the fridge – best eaten within 2 days

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