Lemon Tart

Lemon Tart

A Lemon Tart for Mothers Day lunch, (to follow an epic cold seafood feast curated by dad). It’s tangy & not too sweet. My mum doesn’t have a big sweet tooth. (lets pretend we don’t know anything about nutella pizza or fudge ay mum?). This has a simple pastry with no sugar or egg. The lemon filling is made with eggs and cream, it doesn’t need any cornflour to thicken it. It’s very simple to whisk up, pour into your partially baked pastry shell and bake. The filling comes out beautifully creamy, not dense or eggy. I painted the bowl for mum at the ceramic painting place the kids go to.

Lemon Tart Recipe

Ingredients:

Pastry:

  • 1 cup (150grams) plain flour
  • 1/4 teaspoon salt
  • 110 grams of cold butter, chopped
  • 3 tablespoons cold water, or more as needed

Filling:

  • 2 cups (500ml) pouring cream
  • 1 cup (250ml) lemon juice
  • 4 eggs + 6 egg yolks
  • 1 cup (220g) sugar

Instructions:

For the Pastry:
Mix the flour and salt, rub the cold butter into the flour until you have small pea size crumbs. Add enough water to form a dough. You don’t want it sticky. Roll it up and wrap in plastic wrap and stick it in the fridge for half hour.

Roll out the pastry between two sheets or baking paper, or a lightly floured surface. Roll until it’s big enough to fit in your tart pan. Lay pastry in the pan. (I always have trouble with this, my pastry breaks and I have to squidge it back together in the pan. Maybe one day I’ll nail it. If this happens, make sure you patch the holes properly, otherwise your lemon mixture will leak into your pastry and through the oven.)

Stick the pastry lined tart pan back in the fridge for half hour and preheat the oven to 180C.

Cover the pastry with baking paper and fill with baking weights if you have them. I don’t so I use uncooked rice or lentils.  Bake for about 15 mins, then remove the paper and rice, and return to the oven for 5 mins or until golden. Turn the oven down to 140ºC.

For the Filling:

Whisk all the ingredients for the filling together in a bowl and pour through a sieve into the pastry shell. Bake for about 30 mins until just set. Allow to cool, pop it in the fridge to chill until ready to serve.

Spaghetti with Prawns, Feta, Baby Spinach, Anchovies, Chilli & Lemon.

Dad gave me a bag of cooked prawns left over from lunch yesterday. I peel the whole bag, rinse them and wrap them in paper towel.

Sometimes I don’t want to peel prawns – at lunch yesterday for example – when there’s a child who wants me to peg a cape on them, or a baby who needs a dummy replacement or a pat. My hands can’t do it. So I sat there, like a scruffy princess and Alvy peeled them for me. It’s ok because I reciprocated by grabbing some cold soba noodles and dressing them with sesame oil, tamari, lemon, salt, pepper, picking the avocado out of the salad and adding to the noodle pile with the prawns and giving that to him. Or maybe I ate it. Can’t remember.

But tonight with children sleeping I’m happy to peel with whole bag next to the sink.

Rummaging around to see what to make. There’s no fresh bread for a prawn sandwich. I’ve got a carrot, a leek, some spring onions, a bag of baby spinach. Maybe some fetta, and a couple of little tomatoes and a small bowl of toasted pinenuts. There’s probably some pasta and rice. Pasta wins.

It’s the make-it-up-as-you-go-along pasta. My absolute favourite.

Ingredients

  • Spaghetti or whatever pasta you have
  • Thinly sliced garlic (a few cloves)
  • Chopped spring onion (a few stalks)
  • Small jar of anchovies
  • Spoonful of Sambal Olek or chilli paste
  • Juice & rind of a small very juicy lemon
  • Handful of toasted pinenuts
  • Few handfuls of baby spinach leaves
  • 1 chopped tomato
  • Handful of crumbled soft feta cheese
  • Olive oil

 

Method:

  1. Put your pasta into a big boiling salty pot. Drain when just cooked and splash with olive oil until everything else is ready.
  2. Put the garlic and white bits from the spring onion in a pan of olive oil and set the heat to medium. When they get all brown and crispy, fish them out and drain in a dish with a paper towel.
  3. Next, the anchovies go into the oil and get squished with the wooden spoon. (I’m stoked to use the little sharp pointy fork with the bone handle I got from Rozelle markets years ago. That’s its job – getting stuff from small long jars that a teaspoon won’t fit into. Like capers and anchovies. It’s also good at separating and rolling smoked salmon slices.)
  4. Add spoonful of sambal chilli paste and a stir. Add the lemon rind and juice. This should be a beautiful bubbling paste by now.
  5. Now the pasta gets added to the pan and tossed about in the hot anchovy mixture. It drinks up all the salty spicy stuff. All coated and lovely. (You could just eat this as is it. With Parmesan maybe.)
  6. Chuck in the prawns to warm through. Stir in baby spinach, crumbled feta, tomatoes, garlic and spring onion crunchies & toasted pine nuts.

It shouldn’t need salt, but it will love some black pepper. Tangy, spicy, salty, fishy, moody, sweet, fresh and wonderful.