INGREDIENTS
Oven 180C / Gas mark 4
200gm spelt wholemeal flour
105gm unsalted butter
40gm icing sugar
40ml water
2 Eggs
Lemon Sable:
Oven set to 140C/ Gas Mark 1
6 lemons
500gm caster sugar
140gm unsalted butter
8 eggs lightly beaten.
NOTES
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
50 minutes
DIRECTIONS
For the tart..
Dice the butter and let come to room temperature
Place the flour, icing sugar and butter in to a bowl and mix in between of fingers until presents a crumble mixture. Incorporate one whole egg
Slowly incorporate the water until forms a soft dough.
Wrap in cling film and place in the fridge for 30mins.
Roll out the pastry in to a circle just larger than your tart case. ( mine rolled out to 3mm)
Place in to a buttered tart case pushing in tight.
Cut away the edges neatly.
Blind bake with baking beans for 15 minutes. Take away the baking beans.
Mix the egg yolk and brush the tart case ( reserve the white to make meringues at a later date)
Place tart case back in the oven for 5 minutes
For the sable..
Slightly melt the butter in a pan.
Zest and juice the lemons
Place juice, zest and sugar in to a pan and gently warm.
Whisk in the eggs and gently pour in the melted butter.
Mix well and then strainPour through a fine sieve or muslin cloth.
Carefully pour the mixture into a cooled tart case and bake for 30minutes or until set.
Cool at room temperature
Slice in to wedges. Sprinkle icing sugar and blow torch to glaze
OR
Top with meringue and blowtorch.
