Summer fruitsa selection of strawberries, blueberries, or raspberries
For the pastry
225gplain flour
110gbuttercut into cubes
80gcaster sugar
1large free-range egg
For the lemon curd
4large lemonszest and juice
200gfine caster sugar
100gunsalted butter
3free-range eggs
1egg yolk
Instructions
To make the pastry
Crumb together the plain flour and the diced cold butter, once a fine crumb has been made, mix in the sugar. Next, fold in the egg. If the dough feels too dry, add a tablespoon of water.
Cover the dough in cling film and leave it to rest in the fridge for 1 hour.
Pre-heat the oven to 160C.
Now that the dough has rested, roll out on a flour dusted work surface until it is about half a cm in thickness. Place over a greased tart mould then place in the fridge for 10 mins.
Next, remove the pastry from the fridge and place a sheet of baking parchment inside it, then cover with rice (to blind bake).
Place in the oven for 15 mins. Remove from the oven and carefully remove the baking parchment and rice.
Turn the oven up to 180C and then egg wash the bottom of the tart case. Bake for a further 6-8 mins until the pastry is golden brown.
Remove from the oven and leave to cool completely.
To make the lemon curd
Mix the lemon juice, zest, sugar and eggs together and place into a small sauce pan.
Dice your butter into small cubes and have on the side (you will need this at the end).
Take a whisk and start to whisk the mixture together, then place onto the heat and keep whisking until the mixture starts to thicken (this will take 5-6 mins and it is very important to whisk vigorously).
Once the mixture starts to form soft peaks, take off the heat and slowly whisk in the diced butter.
Mix well until fully combined and then pour into the cooled tart case.
Place in fridge and leave to set for at least 2 hours.
Finish off the tart by decorating with whatever fresh fruit you have at home – I love to use an abundance of strawberries, raspberries and blueberries. It’s the most refreshing summer treat.