PIES and TARTS, Lemon tartlets

PIES and TARTS, Lemon tartlets
Makes: 8
Preparation time: 1 hour Baking time: 30 minutes Oven temperature: 200°C

• 5 large eggs
• 210ml (180g) sugar
• 225ml (200g) butter
• 600ml (330g) cake flour
• 80ml (75g) butter, melted
• juice and zest of 5 lemons Tuille biscuits
• 185ml (100g) cake flour
• 190ml (100g)  icing sugar
• 85ml (100g) egg whites
• 100ml creme fraiche, to serve
• orange segments cooked in syrup, to serve

1 Pastry Beat two of the eggs with 95ml (80g) of the sugar and the butter until light. Sift the flour with 2mI salt, and stir into the egg mixture. lviix to make a firm dough, roll into a ball and cover with clingwrap. Refrigerate for 20 minutes.

2 Roll out the dough, cut into eight pieces and use to line eight greased individual baking tins. Prick all over with a fork. Line with baking paper and dry rice or baking beans, and bake blind for 10 minutes. Remove from the oven and remove the paper and rice or beans.

3 Filling Mix the remaining eggs and sugar, the melted butter and the lemonjuice and zest. Whisk and pour into the prepared pastry cases, Bake in a preheated oven for 10 to 15 minutes until firm. Remove from the oven and set aside to cool.

4 Tuille biscuits Mix the flour, icing sugarand egg whites. Place spoonfuls of the mixture onto a silicone mat or shape into patterns. Increase the oven temperature to 220°C and bake for five minutes. Remove from the oven and shape immediately as desired.

5 Serve the lemon tartlets topped with a spoonful of creme fraiche. Decorate with tuille biscuits and orange segments cooked in syrup.