My 11 year old, Sapphire, has really taken to baking – all the kids help out in various degrees in the kitchen, of course, Lincoln, 7, for eg, makes his own omelette/scrambled eggs with someone just standing by and watching because of the hot stove. The girls bake bread every weekend, it started off with me showing them how, now I’m not involved in the process at all. Sapphire has taken that a step further with always wanting to bake something sweet. Which is quite great really, with all the packing going on at the moment!
I’ve woken up a couple of Sundays to the aroma of our Butter Cookies in the oven; both times she and Lincoln decided to bake at 7am on a Sunday morning!
So today’s recipe and images, while it might have been in my head to begin with, were executed and styled by my 11 year old! I’ve been wanting to add passionfruit to our regular lemon tart for ages now and we finally did yesterday! So, the pastry here is the same Pâte Sucrèe or Sweet Shortcrust Pastry that we use for our Lemon Tart. The filling is a little different, of course.
I use Anchor Butter for all my baking, always preferring salted butter to unsalted, which is probably the opposite of what most professionals like to do.
Making the pastry is a little time consuming because of the 2 chilling times of 30 minutes but the result is so much better than shop bought, it’s well worth the effort and time! And you know, it’s not like you have to sit there and wait, go off and do stuff – wash up, have lunch, do some abs!
If it’s summer time or you live in the tropics, increase the flour by about 30g/1oz to combat the heat. If you have a marble slab that you work on and if it’s small enough, place that in the fridge too – it really helps! It’s been a very warm few days here in the UK, so we did go down this route.
Passionfruit adds a twist to the old lemon tart. Total time does not take into account the chilling of the pastry, which is hands off time.
Lemon and Passionfruit Tart
Passionfruit adds a twist to the old lemon tart.
Total time does not take into account the chilling of the pastry, which is hands off time.