On the menu: Lemon Bakewell tart
Karl Finnerty
Friday, February 8, 2013
Supplied by Karl Finnerty, head chef at Chapel Street Nursery and Children's Centre in Luton
This recipe is in the style of a Bakewell tart, has a lemon filling and is enough for four children.
Ingredients
Pastry
225g plain flour
110g margarine
15g caster sugar
1 egg
1tsp vanilla extract
20g icing sugar
Sponge mixture
160g margarine
160g caster sugar
1 egg
160g self-raising flour
60g ground rice
130ml milk
Lemon curd
75ml lemon juice
4g lemon zest
110g caster sugar
3 eggs
80g margarine
METHOD
- Place all ingredients for the lemon curd in a pan and put on a low heat until the mixture starts to thicken.
- Make the pastry, roll out and line a tin. Blind bake for 10-15 minutes at 160degC/325degF/Gas 2-3.
- Spread the lemon curd over the pastry.
- Cream the margarine with the sugar and beat in the egg.
- Sift the flour and ground rice and add to the mixture.
- Beat well, adding enough milk to make a mixture that spreads easily.
- Spread this mixture over the lemon curd.
- Bake for ten minutes at 200degC/400degF/Gas 6, then reduce to 190degC/375degF/Gas 5 for a further 20-30 minutes or until the filling is firm to the touch.
