Amalfi lemon tart

White wine, olive oil & vanilla pastry

Amalfi lemon tart

Amalfi lemon tart

Serves 10 to 12
Cooks In2 hours plus chilling
DifficultyNot too tricky
Nutrition per serving
  • Calories 323 16%
  • Fat 14.4g 21%
  • Saturates 4.9g 25%
  • Sugars 22.8g 25%
  • Salt 0.2g 3%
  • Protein 8.5g 17%
  • Carbs 41.5g 16%
  • Fibre 0.8g -
Of an adult's reference intake
Recipe From

Jamie Cooks Italy

By Jamie Oliver
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Ingredients

  • PASTRY
  • 250 g plain flour , plus extra for dusting
  • 50 g icing sugar , plus extra for dusting
  • 75 ml olive oil
  • 75 ml Greco di Tufo white wine
  • ½ teaspoon vanilla bean paste
  • FILLING
  • 5 large lemons
  • 500 g quality ricotta cheese
  • 150 g caster sugar
  • 2 large free-range eggs
Tap For Method
Recipe From

Jamie Cooks Italy

By Jamie Oliver
Tap For Ingredients

Method

To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough. Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in clingfilm and place in the fridge for 30 minutes.

On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm, and chill in the freezer for 1 hour 30 minutes.

Preheat the oven to 180ºC/350ºF/gas 4. When the time’s up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth, by hand or in a food processor. Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes. Transfer to a wire rack to cool – it will have a slight wobble, but will set as it cools. Dust with extra icing sugar, then slice and serve.
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