sweet tart

Gregg Wallace fell in love with Michel Roux Snr's lemon tart at first bite. This is his version of the classic recipe

Gregg's tangy lemon tart

plain flour,plus extra for dusting

icing sugar

unsalted butter,cubed

eggs

caster sugar

milliliters double cream

juice 2-3 lemon(about 100 milliliters/3.5fl oz) and 2 tbsp lemon zest

To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.

Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.

Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

Chef Tristan Welch has revived this traditional sweet tart while retaining all the gorgeous flavours of the original, making it a fine choice for afternoon tea or a dinner party pudding. Looking to recreate more traditional recipes? Take a look at our collection of sweet tart recipes.

Duke of Cambridge tart

For the pastry

plain flour, plus extra for dustingApple-converted-space

cold butter, diced

medium free-range egg, beaten

Clotted

For the filling

muscovado sugar

dark brown sugarApple-converted-space

custard powderApple-converted-space

unsalted butter, diced

double creamApple-converted-space

vanilla extractApple-converted-space

tbsp marmaladeApple-converted-space

tbsp chopped candied peel

You’ll also need…Apple-converted-space

25cm loose-bottomed tart tin, greased beans

Pulse the flour and butter in a food processor until it resembles fine breadcrumbs. Add the beaten egg and 1 tsp cold water, then pulse again to a smooth dough – try not to overmix or the pastry will be tough. (Or make the pastry by hand: put the flour and butter in a large bowl, rub to fine crumbs with your fingertips, then mix in the egg and water using a round-bladed knife.) Wrap well, then chill for at least 1 hour or overnight (see tips).

Heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry on a dusted work surface to 3-4mm thick, then use to line the prepared tart tin. Chill in the fridge for at least 20 minutes (see Make Ahead).

Line the chilled pastry with baking paper, fill with the ceramic baking beans or uncooked rice, then bake for 15 minutes. Remove the baking beans/rice and paper and return the tart case to the oven for 10 minutes, then remove, trim the edges and set aside. Turn down the oven to 140°C/120°C fan/gas 1.

Meanwhile, make the filling. Put both sugars in a large mixing bowl and rub with your fingertips to remove any lumps. Add a pinch of salt, the egg yolks and custard powder, then gently mix with a wooden spoon until combined.

Put the butter, cream and vanilla in a large saucepan over a high heat and bring to the boil. Remove from the heat and set aside to cool for a few minutes. While still hot, pour in the sugar/egg yolk mixture and stir. Pass through a sieve set over a large jug to remove any lumps.

Spread the marmalade over the base of the pastry case, then sprinkle with the chopped candied peel. Pour in the filling mixture, transfer to the oven and bake for 1 hour until set but with a slight wobble. The filling will rise up, but as the tart cools it will sink back down. Leave to cool, then chill in the fridge for at least 1 hour before slicing (see tips). Serve with clotted or double cream.

Take your brulee passion in a new direction - here’s a coconut and lime creme brulee you can eat "dish" and all!

Creme brulee tart

330 milliliters (1 1/3 cups) thickened cream

coconut milk

tbsp caster sugar

lime, rind finely grated

tbsp raw caster sugar

(1 1/2 cups) plain flour

unsalted butter, chilled, chopped

tbsp icing sugar mixture

tbsp water

This tart combines juicy plums, a soft, almond flavoured filling and a buttery base to make for a beautiful treat.

Sticky plum and almond tart

250 g shortcrust pastry

150 g butter,

150 g golden caster sugar

essential Waitrose Eggs

75 g ground almonds

75 g essential Waitrose self-raising flour

½ tsp baking powder

tsp vanilla extract

400 g essential Waitrose Home Ripening Plums, stoned and quartered

tbsp flaked almonds

apricot jam

Step 1

Preheat the oven to 180ºC, gas mark 4. Roll out the pastry thinly on a floured surface and use to line a 23cm deep, loose-bottomed tart tin. Chill for 5 minutes.

Step 2

Meanwhile, place the butter, sugar, eggs, ground almonds, flour, baking powder and vanilla extract in a large bowl and whisk until well blended.

Step 3

Spoon the filling into the tart case then press the plums evenly into the mixture (they will sink into the centre as the tart bakes). Scatter over the flaked almonds and bake for 40 –45 minutes until risen and golden brown.

Step 4

Melt the apricot jam with 1 tbsp water in a small pan. Brush over the top of the tart and leave to cool. Cut into slices and serve.

This tart goes troppo with a lemongrass custard and juicy fresh mango.

Mango and lemongrass tart with coconut pastry

thickened cream

lemongrass stems, bruised

(75 grams) caster sugar

gold-strength gelatine leaves (see note)

mangoes, peeled, thinly sliced

(200 grams) plain flour

unsalted butter, chopped

(30 grams) desiccated coconut

icing sugar, plus extra to dust

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Top 5 sweet tart recipes from across the web

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Gregg's tangy lemon tart

Duke of Cambridge tart

Creme brulee tart

Sticky plum and almond tart

Mango and lemongrass tart with coco...

Top 5 sweet tart recipes from across the web

The most viewed sweet tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gregg's tangy lemon tart

Duke of Cambridge tart

Creme brulee tart

Sticky plum and almond tart

Mango and lemongrass tart with coco...

The most viewed sweet tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine