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Betty Bossi Koch-Center
Round baking tray (approx. 28 cm Ø)
How it's done
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.
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.
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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