There’s nothing quite like the zesty hit of lemons to provide the perfect pick-me-up ahead of an afternoon of business talk.
So when I was asked to come up with a menu for a corporate lunch in the city recently, I made sure it was rounded off with these perky citrus tarts.
The creamy, wobbly centre and mascarpone topping ensures you’re not cheated of a satisfying pudding, yet the light lemony tang heads off any possibility of the dreaded afternoon slump.
Crostata di Limone
|cold butter, cubed||100g|
|large free-range eggs||4|
|Amalfi unwaxed lemons, juice and zest||3|
|tub mascarpone cheese||250g|
- Place the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg yolk and a tablespoon of cold water.
- Pulse until the mixture sticks together and then tip onto a work surface into a ball. Knead the pastry gently into a smooth ball, wrap in cling film and refrigerate for 15 minutes.
- Roll out the pastry to a thickness of 4mm. Cut with a 10cm cutter into 12 rounds and place in individual 7cm tart tins.
- Fill each tin with baking beans and bake blind for seven minutes before removing the beans.
- Return the pastry cases to the oven for another 5 minutes or until light golden-brown. Set aside to cool.
- For the filling, break the eggs into a large bowl and whisk. Add the rest of the filling ingredients and continue whisking until they are all well blended.
- Bake for 5-8 minutes, or until just set.
- Leave the cool completely before topping with a generous dollop of mascarpone cheese and a crushed blackberry.