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Gainsborough Tart recipe - Recipes - BBC Good Food

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    Source: www.bbcgoodfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, C, D
    MineralsZinc, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. For the Pastry

    2. 75g plain flour

    3. 35g butter or margarine

    4. For the filling

    5. 75g sugar

    6. zest and juice of 1 lemon

    7. 1 egg yolk

    8. 2 tsp cornflour, mixed with a little milk

    9. 90ml boiling water

    10. For the topping

    11. 25g butter, melted

    12. 1 egg

    13. 50g sugar

    14. 100g dessicated coconut

    15. 1/4 tsp baking powder

    16. 30cm (12") square tin

    Instructions Jump to Ingredients ↑

    1. Line and grease the tin, pre-heat oven to 180 degrees Pastry: rub the butter and flour together into crumbs, then add the egg to bind. Wrap in cling film and pop in the frigde.

    2. Filling: melt the sugar, lemon juice and zest in a pan on a low heat. Mix the egg yolk to the cornflour mix and add to the pan, add the boiling water and stir at a simmer until thickened. Leave to cool Topping: mix the melted butter with eggs and sugar, add the coconut and baking powder.

    3. Assembly: roll the pastry out thinly and put a layer in the bottom of your tin. No need to blind bake. Pour over the slighly cooled lemon filling and spread in an even layer. Then spread over the topping in a thin layer over the top.

    4. Bake for 30 minutes until firm and golden. Turn out gently and cut into 16 squares whilst still warm.

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