Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
To bake
Utensils
Round baking tray (approx. 28 cm Ø)
How it's done
Dough
Mix the flour, half of the lemon zest, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and leave to chill for approx. 1 hr. Roll out the dough (approx. 32 cm in diameter) between two sheets of baking paper, place in the tin, remove the upper sheet of baking paper, prick the dough firmly with a fork.
Filling
Spread the sultanas and almonds over the pastry base. Mix the cream with the remainder of the lemon zest and all the other ingredients up to and including the vanilla, pour on top of the pastry base.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack. Dust the tart with icing sugar before serving.
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