Last week while Biss was visiting me at my new home on the Sunshine Coast we went for a nice long walk along my nice long beach... On the path to the beach by my home Biss spotted a bush lemon tree.... the lemons were knobbly and juicy looking, alas we could only reach one little lemon.
A few days later on a walk to the beach with my darling husband i asked him to collect the lemons for me. OK, so i may have been taking advantage of his drunken state and may have challenged him to retrieve me some lemons. So up the tree went Matt and down came the lemons! It turns out though that lemons are quite thorny buggers, poor Matt had plenty of battle wounds and decreed i better make him something "f*#*king yummy" with those bush lemons. And so i did.
This recipe is a combination of two of Bill Granger's recipes from his cookbook Bills Basics. I had been wanting to make his Plum Jam Tart (p45) recipe for a while, however there are no plums yet! i spotted his Lemon Tart (p234) recipe which is a crustless tart, only i love my biscuitty bases... so decided to bastardize his 2 recipes to suit me to a T. This is a really easy recipe as there is no kneading required, no leaving to rest in the fridge and although i blind baked the crust i didn't need to worry about any pastry weights.
I have now eaten WAY WAY more than my share of Crostata and am a content fatty... man do i need some friends around to help eat all these goodies!
happy baking until next post~
x Ba
Lemon Crostata
Base
100g unsalted butter (melted and cooled)
1/3c caster sugar
175g (just over 1c) Plain Flour - i use wholemeal
1/4c ground almonds
Filling
3 eggs
1/2c plain flour - i used wholemeal
1c caster sugar
125g unsalted butter melted
zest of 2 unwaxed lemons
150ml lemon juice
300ml cream
Method
* Pre-heat oven to 180degrees
* Line the base of a 23cm spring form cake tin
* In a bowl stir the butter and sugar together.
* Add the flour and a pinch of salt, stir to make a soft dough
* Press the dough evenly into the base of the tin
* Bake in oven on a baking tray, for 15-20mins until the pastry is just slightly puffy and golden
* Remove from oven, sprinkle the ground almonds over and let cool while you make the filling
* In a large bowl whisk the eggs
* Gradually add the flour, then the sugar, butter, lemon zest, juice a small pinch of salt and the cream. Whisk well
* Pour on top of the base and bake for a further 40-45 minutes, until slightly browned.
* Remove from oven and let cool for 20minutes before slicing.
* serve with yoghurt or cream.
Yummy still warm...or cool
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