very tarty lemon tart

One of the hallmarks of a good cook in my mind, is the use of seasonal ingredients.  Lemons are in abundance right now.  I've seen boxes of them outside, on nature strips marked 'free'....clearly they are in season!  My favourite way of using them is in a lemon tart.  This recipe is adapted from Stephanie Alexander's Cook's Companion and is noticeably tart.  In  fact, so tarty you can almost hear the trill of wolf whistles as you bite into a slice!  You need to make your own pastry though to get sublime results.  So get your food processor out!   Serves 8 - 10.

Pastry:
1.5 cups (225 g) plain flour
1/4 tsp salt
125g cold, unsalted butter cut into chunks
1/4 cup iced water

Filling:
3 large lemons
4 eggs
250g caster sugar
250 ml cream
pure icing sugar

Whiz the plain flour and salt in the food processor.  Add the butter and whiz again till the mixture resembles coarse breadcrumbs.  Pour in iced water while motor is still whirring and process it until it forms a ball around the blade. 

Tip the pastry out onto a chopping board and shape it into a ball.  Flatten it into a disc and wrap it tightly in plastic film.  Chill the pastry in the fridge for about 40 mins or until its firm but supple enough to roll.  It keeps well in the fridge for 3 days if you want to make it ahead but it needs to come to room temperature before it can be rolled out.

On a lightly floured surface roll out the pastry into a large round about 2mm thick.  Roll the pastry over your rolling pin.  Carefully lower it over a 24cm loose- bootomed deep flan tin.  press it into the edges of the tin well, leaving an overhamg all around the edge.  Place a baking tray underneath (easier handling)  and then chill for about 30 mins until the pastry is firm.  Preheat oven to 200degrees.  Completely cover the pastry with a big sheet of foil or baking paper, presssing it gently down into the corners.  Spread pastry weights, dried beans or rice over the base to weigh it down so base stays flat.

Bake for 20 mins then remove the foil and weights and bake for another 5 mins.

Reset oven to 160 degrees.  Zest and juice lemons.  Combine eggs and sugar until well amalgamated, then add zest and juice and stri well.  Add cream and mix well using electric beaters or a balloon whisk.   Pour into just baked pastry case and bake for 35 - 45 mins until almost set.  Cool in tin for at least 30mins before serving.  Serve dusted liberally with icing sugar and a big dollop of thick cream.