Lemony Fruit Tart

Very rustic looking fruit tart

So last time it was a classic fruit tart. Well it happened that we were entertaining twice in the same week, I still had some fruit left over but didn't want to make a carbon copy of the previous tart.

I used a different pastry recipe and it wasn't as nice, it was a sweet pastry recipe but it wasn't as biscuity and crisp, so use the pastry recipe and instructions from the following link http://thebungalowblues.blogspot.co.uk/2014/05/classic-fruit-tar.html.

While the pastry is baking you can prepare your lemon curd filling.

In a heavy based saucepan put 100g of butter, preferably unsalted and 175g of sugar. Grate in the zest of 2 lemons and then cut them in half and juice them into the pan taking care not to let any pips go in. Finally add in 2 whole eggs and 1 additional egg yolk (save the white for making meringues - you can freeze it).

Place the pan over a low heat and stir occasionally until the butter has all melted. Once this has happened start to stir continuously, the intention is to cook everything into a thick curd without turning it into lemony scrambled egg. If you can coat your spoon and run your finger over the back leaving a clear line behind, then the curd is done and thick enough.

It best to sieve the curd before using as you can't avoid the odd lump of egg white and you will remove any larger bits of zest.

Once the pastry and the curd are cool, stir around 6 tablespoons of double cream (I used Elmlea double light) into the curd and pour into the pastry case.

That just leaves you to arrange your fruit - I used strawberries and blueberries, but raspberries will work too, don't forget your fruit needs to compliment the lemon curd.

Oh and don't forget a dusting of icing sugar.

If you have the time you could make a fruit jelly to glaze your tart instead.

Serve with good vanilla ice cream or double cream, evaporated milk, creme fraiche or if you're feeling really naughty a big dollop of clotted cream.

It's an impressive looking dessert that's not too difficult and is indulgent without feeling too bad, it is full of fruit after all!