Tarts

Hannah's lemon tart
1. 

For the candied lemons, dissolve 100g sugar in 250ml water; add thin lemon slices and simmer until sticky and translucent.

LEMON AND VANILLA SWEET PASTRY
150g unsalted butter, cubed
95g golden icing sugar
30g ground almonds
1 vanilla pod, seeds only
1 unwaxed lemon, zest finely grated 
1 egg, beaten
250g OO flour or superfine plain flour

LEMON FILLING
6 large eggs (4 whole, 2 yolks only)
175g golden caster sugar 
3 large lemons, juiced
1 lime, juiced (need 150ml of lemon/lim juice)
200ml double cream

To make the pastry beat the butter in a food processor until soft. Add the icing sugar, almonds, a pinch of salt, vanilla seeds, zest, egg and flour. Pulse until the pastry has just formed a ball. Wrap in cling film, flatten lightly into a round disc and chill for at least an hour. Butter a deep 23cm loose-based tart tin. Liqhtly flour a cold work surface and roll the pastry to a disc about 30cm. If this is difficult, roll it between two large sheets of clingfilm, chilling it if it starts to stick, then rolling again.

Peel the top layer of film off, invert the pastry into the tin. Press very gently into the sides and trim any excess pastry leaving a 2cm overhang. Leftovers can be used to patch up any cracks in the pastry. Chill until firm.

Heat the oven to 16OC. Line the pastry case with greaseproof paper, fill with baking beans and blind bake for 10 minutes. Remove from oven, remove paper and beans, then trim excess pastry. Brush the pastry with beaten egg white (left over from the filling) then bake for 5 minutes. Cool.

For the filling, whisk the eggs and sugar until smooth. Add lemon, lime juice and cream. Whisk. Pour through a fine sieve into a jug.

Turn the oven down to 110C. Return the pastry to the oven on a baking tray and pour in the lemon filling. Bake for 35 minutes until very gently set. Turn the oven off and allow the tart to cool completely in the oven. Decorate with candied lemon.

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