Homemade Lemon and Lime Tart
grated zest and juice of 2 lemons
grated zest and juice of 2 limes
225g/8oz/1 cup caster (superfine) sugar
150g/5oz/⅔ cup butter, diced
4 medium eggs
2 egg yolks
gluten-free icing (confectioner’s) sugar to dust
blackberries and blueberries to serve
For the almond pastry:
125g/4oz/1 cup rice flour plus extra to dust
50g/2oz/½ cup tapioca flour
½ tsp xanthan gum
50g/2oz/½ cup ground almonds
2 tbsp caster (superfine) sugar
125g/4oz/½ cup butter, diced
1 medium egg
1 To make the pastry, blitz the flours, xanthan gum, almonds, sugar and butter in a food processor. Add the egg and mix in about 1 tbsp cold water, if needed, to make a soft but not sticky dough. Squeeze into a ball.
2 Dust your fingers with rice flour and press the dough over the bottom and up the sides of a 25cm/10in loose-bottomed fluted tart tin, making a thin even layer. Prick the base with a fork. Chill in the refrigerator for 15–30 minutes.
3 Preheat the oven to 190°C/375°F/Gas 5. Line the pastry with parchment paper and baking beans and bake in the oven for 10 minutes. Carefully remove the paper and beans and return to the oven for 5–8 minutes until the bottom of the pastry is cooked through.
4 Meanwhile, make the filling: put the lemon and lime zest and juice in a pan with the caster sugar and butter. Cook over a low heat, stirring, until the butter has melted and the sugar dissolved. Set aside to cool for 10 minutes, then gradually stir in the eggs and egg yolks, until smooth.
5 Pour the filling into the pastry shell. Reduce the oven temperature to 140°C/275°F/Gas 1 and cook the tart for 30–40 minutes until the filling is set.
6 Remove from the oven and set aside to cool. When cold, carefully remove the tart from the tin and transfer to a serving plate. Dust with a little sifted icing sugar and scatter the berries over. Serve cut into slices.
|Homemade Lemon and Lime Tart|