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Print this Recipe    Sweet flan pastry

300 g unsalted butter
500 g flour
150 g sugar
dash salt
1 egg yolk
1 egg

Put the butter, cut into pieces, with the flour, sugar and salt,
into a mixer. Work it until the mixture resembles coarse semolina.

Add the egg yolk and the whole egg and do not work the machine for
a moment longer than necessary (VERY IMPORTANT) to amalgamate the
eggs with the flour mixture. Form it into a ball and leave it to
rest in the refrigerator for several hours before using it.

(The pastry will keep very well in the refrigerator for a few days,
wrapped in transparent film)

Lemon tart
Servings: 6

250 g Sweet flan pastry

3 eggs
1 egg yolk
1 juice of 3 lemons
1 Juice of 1 orange
1 1/2 dl double cream
150 g sugar

Pre-heat the oven to 260C (500F).

Butter and lightly flour a 20 cm tart tin with a removable base.
Line it with the pastry and blind-bake it for 10-15 minutes. Take
care to protect the pastry with a disc of aluminium foil, which
should be pressed up to and over the edges before it is weighted
down. When itis cooked, let it cool without taking it out of the
tin. Lower the oven temperature to 180 oC (350 oF).

Whisk all the ingredients for the tart filling together - the eggs,
orange and lemon juice, cream and sugar.

When the mixture is nice and frothy, pour most of it into the tart
shell. The mixture needs to come right to the top, but to avoid
spilling it put the partly filled tart into the oven (with the
temperature now reduced) and finish filling it with a spoon.

Bake the tart with the oven door ajar, and wait until the filling
has become firm. This should take about 35 minutes. Check the
firmness of the filling by giving the tin a little shake.

Take the tart out of the tin when it is lukewarm and leave it on
a cake rack to cool.


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