Photo: Quentin Jones
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Ingredients
- For the pastry
- 350g plain flour
- 70g castor sugar
- A pinch of salt
- ½ tsp baking powder
- Grated zest of 1 lemon
- 170g unsalted butter, cut into 2cm cubes and kept cold
- 1 whole egg
- 1 egg yolk
- 60ml double cream
- For the filling and baking
- 5 eggs, yolks and whites separated
- 250g sugar
- 125g unsalted butter, softened
- 1 level tbsp plain flour
- A pinch of salt
- 250ml greengage (or other plum) preserve (see recipe below)
- Icing sugar, for dusting
- 140ml double cream, lightly whipped
- 2 tbsp greengage preserve, extra
Method
Pastry
Place flour, sugar, salt, baking powder and lemon zest in a food processor. Pulse so ingredients are combined well. Add cold butter cubes and pulse repeatedly until mixture is like sand. In separate bowl, whisk together egg, yolk and cream. Add this mixture to food processor ingredients and pulse until mixture forms a ball. Remove from processor and shape into a log about 6cm in diameter. Refrigerate for 3-4 hours. Once set, roll out pastry and cut to fit tartlet or tart shells and rest in refrigerator while preparing filling. Pastry does not have to be blind baked first.
Filling
Beat egg yolks with 150g of sugar until light and fluffy. Beat remaining sugar with softened butter. Combine two mixtures and beat in flour, salt and greengage preserve. Whip egg whites until stiff and fold into mixture. Spoon into prepared tart shells and bake in a preheated 170C oven for 25 minutes for small tartlets and 35 minutes for larger tarts. Cool before dusting with icing sugar. Serve with whipped cream and more preserve.
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