Gregg’s Tangy Lemon Tart

So, there was me thinking that profiteroles were hard to make… then I tried to make a lemon tart on one of the hottest days of the year… OH BOY OH BOY OH BOY! This was definitely by far the hardest bake I have attempted to date, but also one of the most rewarding as I had to persevere to get it right. This bake spanned both Saturday and Sunday of last weekend because it took me three attempts to get the pastry right. I’d never baked a tart nor tried making sweet, shortcrust pastry (pâte sucrée) before; it really was quite epic, and I definitely chose a silly time weather-wise to attempt it! I have, however, learnt so much from this experience and I think for my baking education, this post will be a really important one for reminding me of things to do and things not to do when baking future tarts.

I chose to bake “Gregg’s Tangy Lemon Tart”, a recipe I found on the BBC Good Food website. It had 104 five-star ratings, so I figured it must be a fairly decent recipe to try. There were, however, two big things going against me on Saturday; my inexperience at making sweet, shortcrust pastry and the heat. I tried to make the pastry twice, but both times were unsuccessful. I did, however, successfully make the filling (hooray!), which I kept in the fridge overnight in the hope that I would be successful at making the pastry correctly on Sunday (which I was – double hooray!!). I think it’s important to learn from things that go wrong, so before I outline how I made the tart successfully, first I will write a little bit about my first two unsuccessful attempts at making the pastry. If you’re not interested in reading about that, you can skip straight to the successful part!

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