Lemon, fennel and ginger tart

lemonfennelginge

I love the change of seasons and arrival of the cool, crunchy mornings- but I would actually skip winter in a heartbeat were it not for lemons. Lucky us, arriving here to find a lemon tree right next to our house. We enjoy a steady stream of lemons most of the year from a little tree that barely so much as makes a squeak.

However, it turns out there is a catch with the beloved lemon tree. Around this time of year, we have to share it with the possums. I hear them gorging themselves at night, and arrive to a graveyard of de-gloved lemons scattered under the tree in the morning.  It makes me mad. Mad enough to pick in a wild frenzy, taking waaay more than I need.

Like this particular day. Which is why I needed to rustle up something justifiably ‘lemon’ to account for my pocket-filling greed. And a great use of those precious lemons, if you ask me.


L E M O N ,   F E N N E L   A N D   G I N G E R   T A R T :

  • 100 ml / 3 fl. oz lemon juice
  • 1 tsp fennel seeds, crushed
  • 1/2 tsp grated ginger

Place lemon juice in a small saucepan or microwavable bowl. Crush fennel seeds with a mortar and pestle. Grate ginger [or powdered ginger will do] and add to lemon juice. Bring to a gentle simmer and allow to sit for a few minutes. Remove from heat, strain and set aside.

  • 1 sheet of flaky pastry [or any shortcrust pastry you wish]
  • 1 egg white

Heat oven to 220°C / 420 °F / gas mark 7. Line small pie dish with baking paper. Press pastry into dish and prick base of tart. Brush with Place a sheet of baking paper over base of tart and fill with baking weights or a layer of rice. Place in oven for about 10 minutes, until the sides are lightly golden. Once out, remove baking paper and weights/rice and brush base of tart thoroughly with remaining egg white. Reduce oven temperature to 150 ° C / 300 ° F / gas mark 2

  • 1/2 cup sugar
  • 3 eggs
  • 2 tablespoons sour cream / unsweetened yoghurt

Whisk eggs, sugar, sour cream and lemon juice together. Pour into tart tin and bake for around 20 minutes, or until filling has set. Better to slightly undercook than over- if it’s a little bit wobbly in the centre, it will cook further while its sitting. Cool at room temperature before placing in the fridge. Served here with ginger cream [1/2 tsp grated ginger in whipped cream] and a dusting of powdered ginger. Sourbunga! caravan1

Lemonfennelandginger1

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