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
Pastry dough
Filling
Decoration
Utensils
one pie tin (approx. 28 cm in diameter), base lined with baking paper, sides greased
How it's done
Pastry dough
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Base
Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork.
Bake
Approx. 20 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave the tart base to cool completely on a rack.
Filling
Place the water and butter in a pan, bring to the boil. Mix the cornflour with the water in a bowl, add the sugar and egg yolks, mix. Add the mixture to the boiling liquid, stirring with a whisk. Bring to the boil, stirring constantly, and set the pan aside. Stir in the lemon zest and juice (approx. 200 ml), pour the filling over the base of the tart while still warm, leave to cool. Cover the tart and chill for at least 3 hrs.
Decoration
Decorate the tart with lemon slices.
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