This simple lemon slice is basically a crust-less tart and really smooth and delicious. It would go well with lots of different fruit garnishes. These marinated poached cherries go really well with it, but strawberries with black pepper or basil, or simple raspberry compote would be equally delicious.
3 large free-range eggs
60g plain flour (all purpose)
Pinch of salt
100g unsalted butter
Finely grated lemon zest of two large lemons
125 ml freshly squeezed lemon juice
240 ml whipping cream.
1 tsp vanilla extract
- Preheat oven to 180 C.
- Melt the butter.
- Lightly butter a 20 cm spring form pan using a little of the melted butter, then wrap the outside of the base tightly in tin foil to help prevent leakage as the filling is very liquid.
- Whisk the eggs lightly really just to break them up.
- Next add the flour and whisk together for a minute or so before adding the sugar, salt, butter, lemon zest and juice.
- Finally add the cream and vanilla and whisk till combined.
- Pour batter into your buttered springform pan and bake for 35 to 40 minutes until lightly browned around the edges.
- The tart will still seem a little ‘wobbly’ at this stage but remove from oven and rest on a cake rack for 20 minutes (don’t be tempted to put back in until set as it will overcook really quickly).
- Use a knife and loosen around the inside of the tin. Release the tart from the spring form and refrigerate until cool.
- To serve remove tart from spring form base, (easiest done by inverting onto a second plate) and transfer onto a serving plate.
- Serve with your favorite fruit accompaniment, and enjoy!
This simple compote uses frozen fruit so is easy to make any time.
1 cup frozen raspberries
1 cup frozen blackcurrants
¼ cup sugar
Juice of 1 lemon
Fresh berries, strawberries, raspberries and blue berries.
- Put everything in a medium sized pot and bring to the boil over a low heat (to allow the sugar to dissolve).
- Once it reaches the boil simmer gently for a minute or two.
- Allow to cool a little, then carefully puree and pass through a fine nylon sieve to remove pips.
- This will keep well in the fridge for a few days.
300g Stoned Cherries
100ml Orange juice
2 tsp cornflour wet with a tblsp or two of water
Bring the cherries and juice to the boil.
Simmer for a five to six minutes until cherries are tender.
Stir in the cornflour to thicken and simmer for another half a minute to cook out.
Tip into a clean shallow container to cool.
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