Shaker Lemon Tarts

shaker lemon tarts

Makes 6

Begin this recipe a day ahead.

2 large lemons

2 cups (440g) caster sugar          .

1 vanilla bean, split, seeds scraped

450g block Careme vanilla-bean sweet

shortcrust pastry* (or 3 large sheets

regular shortcrust pastry)

4 eggs, beaten

Icing sugar, to dust

Creme fraiche, to serve

Cut the lemons into wafer-thin slices (a

mandoline is ideal), then carefully remove

any seeds. Place the lemon in a bowl with

the sugar and vanilla pod and seeds.

Toss gently to coat the lemon in the sugar,

then cover with plastic wrap and stand

at room temperature overnight.

The next day, gently stir to dissolve as

much of the sugar as possible without

breaking up the lemons.

On a floured surface, roll out pastry

to 5mm thick. Use to line six 12cm loose-

bottomed tart pans. Chill for 30 minutes.

Preheat the oven to 180C.

Line each tart with baking paper

and fill with uncooked rice or pastry

weights. Bake for 6 minutes, then remove

the paper and weights and bake for a

further 3 minutes. Allow to cool slightly.

Meanwhile, strain the lemon mixture

into a bowl, reserving the slices. Discard

the vanilla pod. Beat eggs into the

mixture until just combined, taking

care not to overheat, then pour into

the prepared cases. Arrange the lemon

slices on top in a decorative pattern,

then bake tarts for 15 minutes.

 Reduce oven to 160C and cook for a further 15

minutes until filling is set and the lemon

starts to caramelise. Cool slightly in the

pans, then remove, dust with icing sugar

and serve warm with creme fraiche.

* For stockists, visit: careme.com.