❤ LOVE LOCAL ❤ LEMON TART
Bright, zesty and delicious, this lemon tart is perfect for serving in the warmer months.
Serves 12
For the lemon shortcrust pastry ❤ 230g gluten-free plain fl our (ideally Doves Farm)
❤ Half tsp xanthan gum ❤ 60g vegetable shortening ❤ 60g dairy-free margarine ❤ Grated zest of 1 lemon ❤ 2 tbsp golden caster sugar ❤ 1 tbsp lemon juice
For the fi lling ❤ 3 tbsp agar agar fl akes ❤ 150g golden caster sugar ❤ 160ml lemon juice (about 6 lemons)
❤ Grated zest of 2 lemons ❤ 3 tbsp cornfl our ❤ 60ml almond milk (or rice milk for a nut-free option)
Equipment You will need a 20cm round tart tin with a removable base for this recipe
1 Preheat the oven to 200C (400F), gas mark 6.
Sift the fl our and xanthan gum into the bowl of a food processor.
2 Cut the vegetable shortening into cubes and add to the fl our with the margarine. Pulse until the mixture is of a breadcrumb like consistency.
3 Add the lemon zest and caster sugar and pulse for another min- ute. Alternatively, place the ingre- dients in a large mixing bowl and rub together with your fi ngertips.
4 Tip in the lemon juice and 1 tablespoon of cold water, puls- ing as you go (or stirring with a fl at-bladed knife if making the pastry by hand), until the mixture begins to pull together to form a dough. You can then add an extra tablespoon of water if you think it needs it.
5 Turn the pastry into a large mixing bowl (or keep in the same bowl, if making by hand) and, us- ing your fi ngertips, pull together
40 | THE WEST COUNTRY FOODLOVER
into a ball. Knead lightly for about 2 minutes or until smooth and elastic to the touch.
6 Shape the pastry into a ball and place between two large sheets of cling fi lm. Gently roll it out into a circle slightly larger than the tart tin and no thinner than 3mm. Peel off the uppermost sheet of cling fi lm and carefully turn the pastry into the tin, fi lling in any cracks or gaps with extra pastry patted fl at with your fi ngertips, and then trim the edges.
7 Cover the pastry with a layer of baking parchment and fi ll with baking beans, then blind bake for 15 minutes. Remove the paper and beans and return to the oven for another 10 minutes or until the pastry is cooked through and lightly golden. Remove from the oven and set aside to cool down while you make the fi lling for the tart.
8 Place the agar agar fl akes in a high-sided saucepan fi lled with 330ml of water. Bring to the boil and leave to bubble gently for about 10 minutes, whisking every now and then, until the agar agar has dissolved. (Don’t worry if the liquid foams up – this is normal and explains why you need a deep pan.) Add the sugar to the liquid and continue to boil gently, whisk- ing occasionally, for 3–4 minutes or until the sugar has dissolved into the liquid, then remove from the heat.
9 In a separate bowl, combine the lemon juice, zest and cornfl our and stir together until smooth. Add this mixture and the almond (or rice) milk to the agar agar liquid and whisk together constantly, over a medium heat, for around 5 min- utes or until the mixture thickens and becomes syrupy.
10 Take off the heat and set aside to cool for a few minutes.
Pour the lemon fi lling into the tart 11 case, leave to cool at room tem- perature for 30 minutes and then place in the fridge to set for 1 hour before serving.
Free-From Food For Family & Friends, publisher: HarperCollins
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