Recipe by the Grandmother of Australian Cooking.
A tasty little lemon tart. Although the original recipe wasn’t gluten free I tweaked the sour cream pastry base a little with Orgran Gluten Free Plain Flour, and I gotta say it’s the easiest and best base I have ever made, it’s so velvety smooth and easy to work with. A very light treat and not that citrusy if truth be told, but a delight all the same.
Sour Cream Pastry
- 200g chilled unsalted butter, chopped into small pieces
- 250g plain gluten free flour, Orgran is great (have some extra though just in case)
- 125ml sour cream (1/2 cup)
- 150g caster sugar
- 9 large egg yolks
- 80ml Lemon Juice
- Grated lemon rind from 1 lemon (I used two as mine were quite small)
- 600ml cream
- Icing Sugar
- A handful of blueberries (my add) to serve
I did my pastry a teeeeeeensy bit different to the lovely Maggie Beer, I don’t have a food processor like she does so I did mine by hand:
Sift the flour through a fine sieve and toss in the butter. Using the tip of your fingers combine the flour and butter until you can pinch a clump and it holds it shape. Make a well in the centre of your flour mix and pour in the sour cream using one hand mix the sour cream round in circles gathering the flour as you go until all is combined. If the flour still feels “wet” ie sticky to your fingers sprinkle in a little more flour and combine again repeat this until the pastry mix is smooth and not sticking to you or the bowl. Shape into a sphere and then flatten a little, wrap in cling film and refrigerate for 20 minutes.
Handy Hint: when it comes to rolling out the dough do it between two large sheets of baking paper, it won’t stick or break apart as some gluten free doughs tend to. When you go to place in whatever bake tray/pastry case you plan to use, just pull back one sheet, turn the rolled out dough upside down into the case and peel back the second sheet of paper. Easy if you take your time and just embrace the mess ;)
Preheat the oven to 200 degrees celsius.
Roll out the chilled dough to line a 20-24cm tart pan with a loose/removable bottom. Chill the pastry case for 20 minutes.
Line chilled pastry case with foil and cover with pastry weights (little ceramic looking marbles you can buy cheap about $6 from kitchen stores) and blind bake for 15 minutes. Carefully remove foil and weights and bake case for a further five minutes. Turn down heat after to 180 degrees celsius.
Meanwhile beat sugar, lemon juice, egg yolks, lemon zest til smooth, then fold through the cream. Fill the pastry case with the lemon mixture.
Bake until the filling is set around the edges but still wobbly in the middle. This can take anywhere from 25-45 minutes (mine took 40).
Remove from the oven and allow the tart to come down to room temperature where the filling should then be set enough to be able to slice with a knife. If it’s a hot day and its not happening fast enough for you, pop in the fridge (obviously don’t park the tart next to soft fruit/veggies).
Serve with a dusting of icing sugar and if you want blueberries (my add, raspberries would go down well also).
Handy Hint: When making a gluten free base for the first time add an extra 10% to the ingredients, it’s always better to have more dough then less, especially if you have to patch up your base.
Recipe from Maggie’s Harvest, by Maggie Beer