Cherry and Lemon Tart
Photography by Manja Wachsmuth.
This silky smooth tart is basically the filling that you would pour into a pastry case and bake. It’s the perfect do ahead dessert as it will happily keep for 2-3 days, covered, in the refrigerator.
Serves: 8–10
INGREDIENTS
3 eggs
1/3 cup plain flour
½ teaspoon sea salt
1 cup caster sugar
125 grams melted butter
finely grated zest of 3 lemons
½ cup lemon juice
300 ml cream
20 firm cherries, halved and stoned
1 tablespoon pine nuts
icing sugar
20 cm round springform cake tin
METHOD
Preheat the oven to 180˚C.
Grease the cake tin and line the base with baking paper.
Wrap the base of the cake tin in foil to prevent any filling leaking out as it is a very liquid batter. Place a flat baking tray in the oven to heat.
Whisk the eggs in a large bowl then gradually whisk in the flour and salt to make a smooth batter. Whisk in the remaining ingredients as follows: sugar, butter, lemon juice, cream and then the lemon zest. Don’t over-beat, or too much air will be added to the batter.
Pour half the mixture into the tin and scatter with half the cherries. Pour over the remaining batter and place the cake tin on the oven tray. Bake for 15 minutes then remove the tart from the oven and gently place the remaining cherries and pine nuts on top. Bake for a further 30-35 minutes until the filling is set but still a little wobbly and the top is golden. Cover the tart loosely with foil if the top is getting too brown before it’s cooked. Leave the tart to cool completely in the tin then cover and refrigerate for several hours for the tart to firm up.
To serve: Run a knife gently between the tart and the side of the tin. Release the clip and remove the side. Dust with icing sugar and cut into wedges to serve.
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