Ingredients

For the pastry:

• 175g (6oz) plain flour
• pinch of salt
• 75g (3oz) butter, cut into cubes
• 25g (1oz) caster sugar
• 1 egg yolk

For the filling:

• 2 eggs, beaten
• 1 egg yolk
• 75g (3oz) caster sugar
• juice of 3 lemons
• zest of 1 lemon
• 100ml (3 1/2 floz) double cream
• strawberries & raspberries, to decorate

Tools

• K beater
• 23cm (9in) round fluted flan tin

Method

1. For the pastry: place the flour, salt an butter in the bowl, fit the K-beater and beat on speed 1 for approx. 3 minutes, until mixture resembles breadcrumbs. Add the sugar, egg yolk and 30-45ml (2-3 tbsp) cold water and beat on speed 3 for about 20 seconds, until mixture forms a soft dough. Knead lightly on a lightly floured work surface, cover with clear - film and chill for 30 minutes.
2. Roll out pastry and use to line a 23cm (9in) round fluted flan tin. Prick base and sides with a fork. Cover with clear - film and chill for 30 minutes.
3. Preheat the oven to 190°C, 375°F, Gas Mark 5. Line pastry case with baking parchment and baking beans. Bake blind for 15 minutes. Remove beans and parchment and bake for a further 10 minutes. Remove from the heat.
4. Meanwhile for the filling; place all the ingredients in the bowl, fit the whisk and whisk at speed 1 for approx 1 minute, until well blended. Pour into pastry case.
5. Reduce oven temperature to 140°C, 300°F, Gas Mark 2 and bake for 35-40 minutes, until filling is just set. Allow to cool and chill for 2 hours.
6. Arrange strawberries and raspberries around the edge of the tart. Dust heavily with icing sugar.

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