Lemon And Lime Tart

Gluten-Free & Easy

Posted by Anova

About

Serves 8
Prep: 35 minutes, plus 15–30 minutes chilling
Cook: 40–50 minutes

This can be made the night before and kept chilled in the fridge (or frozen; thaw overnight in the fridge): allow to come to room temperature for 30 minutes or so before serving. Delicious with fresh berries and a spoonful of crème fraîche.

GF tip
Gluten-free pastry is very delicate and crumbly, so if you find that the pastry has cracked after baking blind you can stick the cracks together by brushing with a little beaten egg and baking for another 2 minutes to set the egg ‘glue’.

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You Will Need (18 things)

  • Almond pastry

  • 115 g Rice Flour , plus extra for dusting
  • 55 g Tapioca Flour
  • ½ tsp Xanthan Gum
  • 55 g Ground Almonds
  • 2 tbsp Caster Sugar
  • 115 g Unsalted Butter , diced
  • 1 Egg
  • 1 tsp –2 tsp Cold Water

  • Filling

  • Grated zest and juice of 2 unwaxed Lemons
  • Grated zest and juice of 2 limes
  • 225 g Caster Sugar
  • 150 g Unsalted Butter , diced
  • 4 Eggs
  • 2 Egg Yolks
  • Gluten-free Icing (confectioners’) sugar, for dusting
  • Blackberries and blueberries, to serve

Steps (5 steps, 35 minutes)

  1. 1

    To make the pastry, put the flours, xanthan gum, almonds and sugar into a bowl or food processor and mix well. Add the butter and rub in until it forms fine crumbs. Stir in the egg and mix in the cold water, if needed, to make a soft but not sticky dough. Squeeze into a ball.

  2. 2

    Dust your fingers with rice flour and press the dough over the bottom and up the sides of a 25cm/10in loose-bottomed fluted tart tin, making a thin even layer; the pastry should stand a little above the top of the tin. Neaten the edge with scissors if necessary. Prick the bottom with a fork, then chill in the fridge for 15–30 minutes.

  3. 3

    Preheat the oven to 190°C/375°F/Gas Mark 5. Line the pastry with baking parchment and a layer of dried beans and bake for 10 minutes. Carefully remove the paper and beans and bake for an additional 5–8 minutes, until the bottom of the pastry is cooked through.

  4. 4

    Meanwhile, make the filling: put the lemon and lime zest and juice in a saucepan, add the sugar and butter and cook over a gentle heat, stirring, until the butter has melted and the sugar dissolved. Leave to cool for 10 minutes, then gradually stir in the eggs and egg yolks, until smooth.

  5. 5

    Pour the filling into the pastry shell. Reduce the oven to 140°C/275°F/Gas Mark 1 and cook for 30–40 minutes, 
or until the filling is set. Leave to cool. Remove the tart from the tin and transfer to a serving plate. To serve, dust with a little sifted 
icing sugar and scatter over a few berries.