Sam’s glazed lemon tart
Chef’s note: Make our cover recipe – glazed lemon tart. Sam’s amazing glazed lemon tart is his signature dish – make it at home and impress your friends with its zingy and fresh flavours!
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for the sable pastry
First, make the sable pastry by grate the cold butter into a bowl. Add the flour and rub together, then add the sugar and egg yolks. Mix together, then wrap in clingfilm and refrigerate.
Pre-heat the oven to 160°C/gas mark 3.
Line a pastry ring with the sable pastry, then blind bake 30 minutes. Remove the baking beans and bake for another 10 minutes, then wash with egg yolk and bake for a further two minutes.
Mix together the zest and juice of the lemons with the eggs, cream, Greek yoghurt and the sugar. Leave the lemon mix to cool in the fridge for at least two hours, and skim off any bubbles.
Pre-heat the oven to 120°C/gas mark 3
Strain the lemon mix and fill the baked tart case. Bake for approximately one hour, until set.
Leave to cool, then dust with icing sugar and brûlée using a chef’s torch. Serve with ice cream.
What size pastry ring..?