Jamie Oliver shares this recipe from his new book Jamie Cooks Italy, also see his fish in crazy water and Salina chicken recipes.
This wonderful, rather delicious baked lemon tart is fresh but comforting and just a stone’s throw away from a baked cheesecake. It’s great served with ice cream, and really nice with seasonal berries, such as raspberries or strawberries. If you’re feeling the Italian vibe, a little slice for breakfast with a black coffee is a real treat.
Pastry
| 250 g | Plain flour, plus extra for dusting (Main) |
| 50 g | Icing sugar, plus extra for serving (Main) |
| 75 ml | Olive oil (Main) |
| ½ tsp | Vanilla bean paste |
| 75 ml | Greco di Tufo white wine |
Filing
| 5 | Lemons (Main) |
| 500 g | Ricotta cheese (Main) |
| 150 g | Caster sugar |
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Directions
- To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt.
- Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough.
- Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in cling film and place in the fridge for 30 minutes.
- On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with cling film, and chill in the freezer for 1 hour 30 minutes.
- Preheat the oven to 180. When the time's up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth, by hand or in a food processor.
- Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes. Transfer to a wire rack to cool – it will have an a slight wobble, but will set as it cools. Dust with extra icing sugar, then slice and serve.
