July 31, 2017
Desserts, Puddings, Dairy,
Eggs, British, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Easter, Entertaining, Ladies Luncheon, Picnic, Potluck, Summer, Winter, Oven Bake, Vegetarian, Sugar, Butter/Margarine, Kosher Dairy more
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"A delicious custard-type tart. If you can't find grapefruit marmalade, you can substitute orange."
Sift the flour and salt into a bowl. Add the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs. OR, use a food processor.
Mix the egg yolk with 3 tablespoons of cold water and use a butter knife to bring the pastry together, adding a little more water if needed.
Roll out on a lightly floured surface to about 1/5 inch thickness. Line a 9 inch loose bottomed fluted tart pan, leaving any overhang, and refrigerate for 20 minutes.
Preheat the oven to 375F and place a baking sheet on the oven rack.
Remove the crust from the fridge. Prick the pastry base with a fork and line with baking parchment and fill with either rice or baking beans. Place on the preheated baking sheet and blind bake for 15 minutes, removing the paper and rice or beans after the first 10 minutes. Using a sharp knife, trim the excess pastry away, using the edge of the tart pan as a neat guide.
Make the filling by whiskg all the filling ingredients together. Pour into the pastry shell and bake for 25 - 30 minutes or until set. Garnish with whipping cream, if desired.
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