Bergamot Tart
Servings Prep Time
8people 1hour
Cook Time
1.5hours
Servings Prep Time
8people 1hour
Cook Time
1.5hours
Ingredients
Shortcrust Pastry
Filling
Instructions
  1. Ideally the night before baking the tart, zest the bergamot oranges and squeeze the lemons. Add the eggs, yolk and most of the sugar in a large bowl and beat together. Add the cream, zest and about 125ml lemon juice and mix together. Cover and leave. The flavours will develop overnight. Otherwise give it as much time as you can.
  2. For the pastry, combine the butter, flour, sugar and salt in a food processor and pulse until combined and rough crumbs form. Beat the egg yolks and cold water with a fork and then add 2.5 tbsp of the liquid to the pastry. Keep pulsing until combined. If the mixture seems very dry add a little more liquid.
  3. Tip the mixture onto a work surface and bring together with the hands and knead just a couple of times. Shape into a disk and cover in clingfilm. Leave to chill in the fridge for 30 min.
  4. When chilled, ridge the pastry and then roll out to 3mm thick. Line a 24 cm tart, cover with cling film and chill again until cold. Heat the oven to 200C/180C fan.
  5. When the pastry is cold to the touch line it carefully with baking paper and fill with baking beans. Make sure the beans are in every corner of the case and that the paper is hanging over the edges of the tart case.
  6. Blind bake the pastry for 20min, then carefully remove the beans and keep baking for a few minutes. The pastry should be pale golden and sandy to the touch.
  7. Meanwhile taste the filling and adjust by either adding more of the lemon juice or more sugar. Strain the mixture into a jug.
  8. Take the pastry out of the oven and lower temperature to 140C/120C fan. Pour the filling into the tart case and bake for 45-50 min until it is just set. You should only see a soft wobble in the middle.
  9. Remove tart from oven and let cool briefly, then remove tart case. Leave to cool completely before decorating.