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Recipe  •  9 August 2018

 

Amalfi lemon tart

A fresh but comforting Italian dessert from Jamie Cooks Italy.

This wonderful, rather delicious baked lemon tart is fresh but comforting and just a stone’s throw away from a baked cheesecake. It’s great served with ice cream, and really nice with seasonal berries, such as raspberries or strawberries. If you’re feeling the Italian vibe, a little slice for breakfast with a black coffee is a real treat.

Amalfi Lemon Tart

Serves 10 to 12
Total time: 2 hours, plus chilling

INGREDIENTS

For the pastry:

  • 250g plain flour, plus extra for dusting
  • 50g icing sugar, plus extra for dusting
  • 75ml olive oil
  • 75ml Greco di Tufo white wine
  • ½ teaspoon vanilla bean paste

For the filling:

  • 5 large lemons
  • 500g quality ricotta cheese
  • 150g caster sugar
  • 2 large free-range eggs

METHOD

To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt.

Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough. Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in clingfilm and place in the fridge for 30 minutes.

On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm, and chill in the freezer for 1 hour 30 minutes.

Preheat the oven to 180ºC. When the time’s up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth, by hand or in a food processor. Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes. Transfer to a wire rack to cool – it will have a slight wobble, but will set as it cools. Dust with extra icing sugar, then slice and serve.


Calories: 323kcal
Fat: 14.4g
Sat Fat: 4.9g
Protein: 8.5g
Carbs: 41.5g
Sugar: 22.8g
Salt: 0.2g
Fibre: 0.8g

 

Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.

Feature Title

Jamie Cooks Italy
Jamie has travelled around Italy to find the best of fast and slow cooking for us all to enjoy in our kitchens at home.
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