Lemon Tart

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 80 g sugar
• 1 egg(s)
• 150 g butter
• 3 eggs
• 1 egg yolk
• 180 g sugar
• 3 lemon(s), untreated, grated peel and juice
• 125 g crème fraîche
• 150 g butter, liquid
• 2 tbsp jelly (lemon or apricot)
• 2 tbsp lemon juice
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Lemon tart – the classic from France

Knead the flour, salt, sugar, egg, and butter into a dough and chill for 30-60 minutes. Then roll out thinly and place in a greased tart tin. Bake in a preheated oven at 200°C (top/bottom heat) (gas mark 3) for about 15 minutes. Tip: Experienced bakers can place a layer of baking paper on the dough and sprinkle dried peas or lentils on top to prevent the dough from rising—but this is not absolutely necessary. For the topping, beat the three eggs, egg yolk, and sugar until frothy. Now add the lemon juice, half of the grated lemon zest, crème fraîche, and melted butter; mix everything well. Pour the mixture into the tin and return to the oven. Bake in a preheated oven at 170°C (gas mark 2) for approximately 40-45 minutes, until the tart is lightly browned and no longer feels too runny when gently tapped (it will move slightly, as the mixture only sets upon cooling). Allow the tart to cool. Heat the lemon jelly with 2 tablespoons of lemon juice and the remaining half of the lemon zest until the mixture becomes liquid. Spread quickly over the tart. Note: This tart can also be made the day before; it tastes great left to stand.