Glazed Orange And Lemon Tart

This is a delicious lemon tart .
Make the sweet pastry first.
The ingredients here make enough for two 22cm (8-9 Inch) flans or tarts.
50gms (2oz) Almonds
150gms Unsalted Butter,Cold and Cubed
1 Egg
2 Drops Vanilla Essence
Pinch of Salt
120gms Icing Sugar
250gms Plain Flour
Chop the almonds finely using a knife or food processor then place the almonds,butter,egg,vanilla and salt in a mixer or
food processor and blend until butter has softened ,continue processing gradually adding a little sugar and flour until the
pastry is combined ,form into a ball with your hands but handle it as little as possible,wrap in cling film and rest in the
refrigerator for at least 1 hour prior to using,the secret of this pastry is handling as little as possible and keeping it cool.
For the filling-
6 Eggs
1 Cup Caster Sugar
Finely grated rind of 1 Orange and 1 Lemon
2 Tablespoons of thickened cream
1/2 Cup each of Orange and Lemon Juice
Extra Lemon
Icing Sugar for Glaze
Make the tart by greasing a 24cm flan tin with a removable base,roll out the pre made pastry to about 3-4mm thick and place in the flan tin pressing the pastry into the flutes of the tin,place a sheet of baking paper over the top of the pastry and fill with 2 cups of rice bake in a preheated 180c oven for 15 minutes,remove the rice and baking paper and continue cooking until the pastry is light golden colour,,meanwhile make the filling by mixing the eggs,sugar ,orange and lemon rind and cream in a bowl and whisk lightly,stir in the juice and gently pour the mixture into the pastry case whilst it is in the oven and bake for 15-20 minutes or until the center is just set ,Alllow to cool before carefully removing from the tin.
Prior to serving peel the extra lemon very and cut the lemon into thin slices and arrange over the tart in a circular pattern,sprinkle the top with icing sugar and place under a hot grill for about a minute or until the sugar starts to melt and give the tart a glaze


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