Elderflower has a delicate, floral flavor that works really well in this simple lemon tart. You need to be very careful when handling the pastry base, because any cracks will mean the filling will leak out in the oven. If you notice any gaps appearing after blind baking the tart, use leftover pastry dough to patch up the base.

　　

Ingredients

10 servings

　　Butter, for greasing

　　1 x My Favorite Sweet Shortcrust Pastry recipe

　　3 eggs

　　125g (2/3 cup) caster (superfine) sugar

　　Zest and juice of 3 unwaxed lemons

　　150ml (2/3 cup) heavy cream

　　75ml (5 tbsp) elderflower cordial

　　Confectioners' sugar, to dust

　　

Step 1

Butter a 23cm/9-inch loose-bottomed tart tin, make the pastry, then use it to line the tin and blind bake it according to the instructions. Lower the oven temperature to 340°F/170°C/150°C fan/gas 3.

　　

Step 2

Lightly whisk together the eggs, sugar and lemon juice, then add the cream and elderflower cordial. Stir in two-thirds of the lemon zest, reserving the rest for the top. Try to pop any bubbles that appear on the surface with a skewer or skim them off with a spoon.

　　

Step 3

Pour half the lemon mixture into the tart case then put it in the oven. Once it is safely in, fill it completely to the top with the rest of the mixture (this half and half approach helps to prevent spillage) then bake for 30—35 minutes or until the tart has just set. It should still have a slight wobble in the middle.

　　

Step 4

Leave the tart to cool completely before removing it from the tin and chilling it in the fridge. To serve, dust with confectioners' sugar and the remaining lemon zest and if you like you can add a big dollop of mascarpone mixed with whipped cream on the side.

　　From Twist: Creative Ideas to Reinvent Your Baking, © 2017 by Martha Collison. Reprinted by permission of HarperCollins.Buy the full book from HarperCollins or from Amazon.