You may also like
Ingredients
- 1 cup flour
- 1 cup sugar granulated
- 1 ounce butter unsalted well chilled
- 1 teaspoon lemon zest
- 1 egg
Method
- (can be patched) and is important for Lemon Tart as a flavour contrast.
- Put flour and sugar in food processor bowl and pulse 1-2 times to aerate.
- Roll cubes off butter in flour and distribute over flour & sugar in work bowl. Process briefly till mixture reassembles fine meal. Drop egg down chute while processor is going. Process briefly till egg is incorporated.
- Turn on on Saran Wrap covered surface and form into ball. Refrigerate for at least an hour. Roll out on Saran Wrap covered surface. (You may add extra flour although it will toughen it slightly.) Roll to thickness 1/8" and 3" larger in diameter than flan tin. Transfer carefully, trim edges and put in fridge for at least an hour. Preheat oven to 375F oven. When it is at the right temperature, put pastry lined tin in centre and bake 15 minutes. If browning too much, turn oven down to 325F. Remove form oven and allow to
