6V8 - Production of my Mind

1Lemony Pastry

For this tart, you have to prepare the pastry some time in advance to let it cool down, otherwise it’s hard to cook because of the quantity of butter already in the pastry (you had been warned). Also be sure not to make it too thin, or you’ll be unable to remove it from the tin and it will just crumble.

• 85g butter
• 100g icing sugar
• pinch of salt
• 255g flour
• zest of a lemon
• 2 table spoons of milk
• 2 egg yolks

1. Mix the butter, the sugar and the salt until you get a creamy texture
2. add the flour, lemon zest and the egg yolks
3. mix until you get coarse crumbs
4. add the milk to make a dough (do not work the dough too much otherwise it will be too elastic)
5. lay down the pastry in a 28cm tin
6. pick with a fork
7. put in the freezer [1] for 1h.

2Almond and Jam filling

• 350g ground almonds
• 200g butter
• 300g sugar
• 2 eggs
• 6 table spoons of strawberry jam
• some sliced almonds for decoration

1. mix the butter and the sugar to obtain a white cream
2. add the ground almond and slightly mixed eggs
3. mix until it’s uniform, it will be quite liquid, but will be more solid after you cool it down,
4. put in the fridge

3Cooking

1. preheat the oven at 180oC
2. cook the pastry for 15mins (or until golden)
3. spread the jam on the cooked pastry
4. fill with the almond mix
5. decorate with the sliced almonds
6. cook for at least 40mins (the almond mix must be golden and almost solid inside), it sometimes takes longueur to cook inside but it will also settle down when cooling down afterwards.
7. let to cool for 30mins at least. Personally, I prefer it at room temperature, so the longueur you leave it to cool, the better it gets