A Delicious Glazed Lemon Tart

As you can see, I managed to over cook the pastry but it
sure was good.

 Are you after something that can deliver an amazing look and incredible flavour? Well, then this is for you. Tangy lemons, sweet vanilla, subtle pine nut and soft pastry makes for an awesome response from anyone you serve this to. Since I had learned how to make that magical sweet pastry, (see 'Work Experience - Part 1') I decided to make use of it. My Mum has some of those Farmhouse Cookery books so I consulted one and came across a recipe that caught my eye: Glazed Lemon Tart. Plenty happened that might have made this an utter disaster such as not baking the pastry case 'blind' so that nearly put a spanner in the works but somehow it came out okay. 
 Before you start this recipe, you must first slice two lemons, removing all the pips, and place the slices in a bowl of boiling water. Leave them to soak for eight hours, drain then put the slices in a saucepan of cold water. Bring this water to the boil, lower the heat and then cover with a lid. Simmer gently for an hour until the slices are soft. Remove from the heat and then let them cool in the liquid. Now you are ready to begin!

Often these old cookery books are brilliant. The recipes are tried and true,
tested by time. Keep your eye out in the book section of Charity shops.

 Time: 1 hr 45mins plus 25 mins

 Serves: 6

 RECIPE:

 1) Take 4 oz of my sweet pastry and gently roll it out on a lightly floured surface until it is a circle about nine inches across. Line a 7-8 inch flan tin with the pastry, prick it and bake it blind* for five minutes while you prepare the filing.
 2) Take three bowls. In the first, mix a tablespoon of plain flour with 2 oz of pine nuts. In the second, beat 2 oz each of caster sugar and butter until soft. In the third, beat an egg with the rind of one lemon. Now add the egg mixture to the sugar and butter before combining the flour and nuts. Spread this mixture over the baked pastry case and bake at around 180 degrees for 25 minutes or until the tart has risen and is golden brown. Remove and allow it to cool.
 3) Drain all but a half a pint of the lemon water and then pour that into a saucepan with one vanilla pod and 8 oz of caster sugar. Cook over a low heat until the sugar dissolves before plopping in your lemon slices. Simmer for about five minutes and then carefully lift the soft lemon slices on to a plate. Continue to boil the syrup rapidly until the mixture sets when cool. (Test with a spoon on a saucer.) Arrange the lemon slices in a circular pattern over the tart. When the syrup is setting, take it off the heat and remove the vanilla pod and, as soon as the bubbles have subsided, spoon all the syrup over the lemon slices. Leave the whole thing to chill in the fridge and then serve cold in wedges. Da, da!

 This tart was just gorgeous. After a rich main course, the taste buds would certainly welcome its fresh zing. Give it a go and let me know how you find it!

 Seasoned with Enthusiasm,

 Jacob

"To glorify my Savior, Jesus Christ, the Creator  

of the universe and spread further abroad His glorious gospel." - Yours Truly