Apple & Lemon Curd Tart
Preheat oven to 180° grease an oblong tart tin 30 cm x 10 cm or (13 1/2″ x 4″) with non-stick cooking spray.
Slice 5 to 6 small apples (skin on) in thin slivers, add 2 tsp sugar and 2 tbsp lemon juice. Stir then set aside.
1 x Roll shop bought shortcrust pastry
Roll pastry out to fit your tart tin. Prick bottom and sides.
Add 1 cup lemon curd either store bought or homemade***
Place your apple slices on top sprinkle with 2 tsp brown sugar and bake for 30 to 35 minutes. Remove and cool.
Dust with icing sugar and serve with whipped cream or a dollop of vanilla ice cream.
Best eaten on the day😙
***Homemade Lemon Curd
3 large eggs
3/4 cup castor sugar
1/3 cup fresh lemon juice
4 tablespoons butter, room temperature
1 tbs lemon zest
In a bowl over a pot of simmering water add eggs, sugar and lemon juice and continually whisk for about 10 minutes until mixture is blended and starts to thicken.
Remove from heat and pour mixture through a fine strainer in case there are any lumps. Cube butter into small pieces and whisk through until the butter melts and then add the lemon zest.
Cover with cling wrap so a skin does not form. Allow to cool.
Prepared, tried and tested by: Gail Haselsteiner