The Azores archipelago is a true paradise of citrus. There are all species, the most common or rare. And now, the trees in my garden give plenty mandarins, lemons and limes, fruits that have obviously never been treated and released from wonderful aromas. A good excuse to make a pie without fuss, delicious and fragrant ...
Serves 6
Pulp
Serves 6
Pulp
- 150g flour + some for sprinkling
- 25 g sugar
- 125 g butter at room temperature, diced
- 1 tablespoon ice water 1
- large handful of dried beans or uncooked rice
Trim
- 150 ml double cream 100 g
- sugar 4 large eggs finely grated zest
- of 3 lemons
- 175 ml of juice lemon icing sugar
Preparation
In a bowl, mix flour with sugar. Add the diced butter and work with fingertips until coarse sanding.
Pour water and knead the dough quickly with your hands until it is smooth and malleable. Form a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 190 º C.
Spread the dough with a rolling pin on lightly floured work plan, forming a disk. Line a pie plate (24 cm diameter) with the disk of dough.
Prick with a fork and fully cover the dough with aluminum food. Cover with dried beans or rice. Bake at 190 º C for 12-15 minutes.
Meanwhile, beat cream with sugar, eggs, zest and lemon juice until obtain a homogeneous preparation. Book.
Remove pan from oven. Remove beans and aluminum. Sprinkle the dough with the previous preparation.
Bake at 190 º C for 20-25 minutes or until topping is firm and golden present.
Cool completely before removing from pan. Sprinkle the tart with icing sugar just before serving, or cool to room temperature.
Source: Recipe adapted from the book no Forno - Parragon Books (Portugal)
In a bowl, mix flour with sugar. Add the diced butter and work with fingertips until coarse sanding.
Pour water and knead the dough quickly with your hands until it is smooth and malleable. Form a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 190 º C.
Spread the dough with a rolling pin on lightly floured work plan, forming a disk. Line a pie plate (24 cm diameter) with the disk of dough.
Prick with a fork and fully cover the dough with aluminum food. Cover with dried beans or rice. Bake at 190 º C for 12-15 minutes.
Meanwhile, beat cream with sugar, eggs, zest and lemon juice until obtain a homogeneous preparation. Book.
Remove pan from oven. Remove beans and aluminum. Sprinkle the dough with the previous preparation.
Bake at 190 º C for 20-25 minutes or until topping is firm and golden present.
Cool completely before removing from pan. Sprinkle the tart with icing sugar just before serving, or cool to room temperature.
Source: Recipe adapted from the book no Forno - Parragon Books (Portugal)
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