Lemon Tart... My Sunday Photo

I'm away at the moment, so I thought I'd leave you with one of my most popular blog posts. 
The Classic Lemon Tart.
With the holiday season creeping up on the calendar in the North Hemisphere and Summer about to appear in the Southern Hemisphere (when lemons will be plentiful) it's a great recipe for entertaining no matter what the occasion.
I've included the recipe below but please forgive me for not putting the different measurements.

Classic Lemon Tart (serves 12 at least)

10 eggs380g caster sugar500 ml Double creamzest and juice of 8 lemonsbutter, for greasing225g sweet shortcrust pastry  (see recipe below)

To Serve:
100g mild goat's cheese

50 ml double cream
2 tbsp icing sugar, plus extra for dusting 
a little whipping cream 

1. Preheat oven to 200°C/400°F/Gas Mark 6.

2. To make the filling, break the eggs into a bowl and whisk gently to break up the yolks. 
3. Add the sugar and continue to mix, then add the cream and lemon juice, but not the zest. 
4. Pass the mixture through a sieve, add the lemon zest and leave to one side.
5. Butter a 20cm plain, loose-bottomed flan tin with softened butter and roll out the pastry to get a thin even depth to the pastry. 
6. Carefully roll the pastry back over the rolling pin, lift over the tin and roll the pastry back over the tin very loosely. If you don't leave the slack, the pastry will rip or shrink too much when cooking.  
7. Tuck the pastry down the sides of the tin, pressing into the bottom edge well, but be careful not to tear or stretch the pastry. Don't trim the pastry.
8. Line the tart with a circle of grease-proof paper that is bigger than the tart and allows the paper to rise above the ring.
9. Fill the tart with either baking beans, rice or ceramic baking beans. Bake for 10 minutes.
10. Remove from the oven and remove the beans and grease-proof paper, then place back in the oven to colour the bottom of the tart. This should only take 3-4 minutes.
11. Turn the oven down to 100°C/225°F/Gas Mark ½. 
12. Pour in the lemon mix to reach the top of the tart and bake for 1 hour until the tart is only just set. 
13. Remove from the oven and trim off the edges of the pastry. Leave to cool for about 1 hour.
14. To make the accompanying cream, mix the goat's cheese with the double cream and icing sugar.
15. To serve, dust the tart with plenty of icing sugar and grill under a hot grill to caramelize the top. 
16. Remove from the grill and cut into wedges and serve with a spoonful of the cream.

Rich shortcrust pastry ~ makes 300g


200g plain flour
 ¼ tsp salt 
  2 tbsp icing sugar (if making sweet pastry)
100g cold unsalted butter, cubed
1 egg, beaten
1 tsp lemon juice
2 tbsp iced water

Mix together the flour and salt (and icing sugar if making sweet pastry). Add half the cubed butter to the flour. Gently and swiftly, rub the fat into the flour until it resembles coarse breadcrumbs. Add the rest of the butter and mix until it's the size of small peas. Make a well in the centre of the dry ingredients. 
Mix the egg with the lemon juice and water and gradually pour into the well a little at a time, rubbing it through your fingers, until it forms a dough (you may not need all the liquid). 
Turn out onto a floured board and knead lightly until smooth. 
Shape into a ball, wrap in clingfilm and refrigerate for at least 30 minutes. 

To line a tin or mould, roll the chilled pastry onto the rolling pin, then unroll over the tin, draping the pastry into the tin or mould. Gently press it in place using your fingers.  

I tend only to bake this tart for special occasions...but to simplify the recipe I suppose you could use (sharp intake of breath) packet pastry!!!!
If you'd like to read the full blog post then click Classic Lemon Tart

I'll love and leave you for now.
As usual I'm linking up with My Sunday Photo
Thanks for visiting

Ahh ha Haar... PPF

To say I'm working in a fog today might mislead you.
It's not that I'm lost or having trouble in any way... it's literally that I'm IN a fog.
Because we had one beautiful spring day earlier in the week, we now have to pay the price here in this part of the UK.
It happens every year when the land temperature rises and meets the cooler air coming off the North Sea... the 'haar' (fog) rolls in and it hangs around for a few days.
For example, today we were only 7 degrees Celsius here, whilst if I'd have driven an hour inland then the temperature would have risen to 19 degrees Celsius!
What a difference the haar makes!
But I'm not letting it get to me (ha... who am I kidding) so I thought I'd carry on with the Spring theme. 
I need to work on my lettering, but I'm quite pleased with this work in progress.
Let's take a closer look...
I'm actually working on a project that's hush hush at the moment, but don't worry I will reveal all as soon as I can. But in the meantime I wanted to share something with you all, so I decided to do a quick tutorial.
I've been so impressed with Carrie's Watercolour Misfit online tutorials. 
I love Carrie's work and I can't believe just how much time and effort she must put into her video tutorials. She also provides free templates... so even if you have trouble drawing, you can still enjoy and take part. By the way I didn't us a template with this piece... I like to draw.

I'll be sure to let you see this WIP once I finish it, which hopefully will be tomorrow... especially if the fog lingers.
Talking of tutorials... as I mentioned last week I've enrolled in Tracey Fletcher King's Delicious Paint Classes even though I completed the classes last year. 
I learnt so much during that time and I know I will carry on building on those skills with Tracey's guidance.
(the under painting has opened up a whole new world to me... which by the way I'm using in the spring painting above) 
I thought I'd include some pages from the little booklet I created... for those who may not have seen the first time round. 
As usual I'm joining in with the Paint Party Friday link.
Click here if you'd like to see more art. 
Thanks Eva and Kristin for hosting once again.
I'm also linking up with Alexandra's  Sunday Sketches

Well that's it folks... it's time to party and enjoy the weekend. 
Have fun and I hope to see you again soon.