This wonderful, rather delicious baked lemon tart is fresh but comforting and just a stone’s throw away from a lemon cheesecake. It’s great served with ice cream, and really nice with seasonal berries, such as raspberries or strawberries. If you’re feeling the Italian vibe, a little slice for breakfast with a black coffee is a real treat.
2 HOURS, PLUS CHILLING PASTRY
250g plain flour
50g icing sugar, plus extra for dusting
75ml olive oil
75ml Greco di Tufo white wine
½ teaspoon vanilla bean paste
5 large lemons
500g quality ricotta cheese
150g caster sugar
2 large free-range eggs
1. To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough. Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in clingfilm and place in the fridge for 30 minutes.
2. On a flour-dusted surface, roll out the pastry to 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing it and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm, and chill in the freezer for 1 hour 30 minutes.
3. Preheat the oven to 180C/350F/gas 4. When the time’s up, bake the case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth, by hand or in a food processor. Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes. Transfer to a wire rack to cool – it will have a slight wobble, but will set as it cools. Dust with extra icing sugar, then slice and serve.
NUTRITION PER SERVING
323 kcal; 14.4g fat (4.9g saturated); 8.5g protein; 41.5g carbs; 22.8g sugars; 0.2g salt; 0.8g fibre
SAVE 20 PER CENT ON JAMIE’S NEW BOOK
Jamie Cooks Italy is published by Michael Joseph, price £26. To order a copy for £20.80 until 2 December, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.