The Bull Beaumaris’ Lemon Tart with Lemon & Thyme Sorbet

It’s no coincidence that head chef at The Bull Beaumaris, Andy Tabberner oversees the best restaurant in North Wales according to restaurant and bar guide Squaremeal.

Previously named 2015 Junior Chef of Wales, you’ll find Andy passionately working away behind the scenes of The Loft – The Bull Beaumaris‘ stylish on-site restaurant.

Building great relationships with local producers, Andy constantly strives to create monthly menus that are creative while using the best ingredients that North Wales has to offer.

Luckily enough, Andy’s team member Jake has been so kind to share his Lemon Tart with Lemon & Thyme Sorbet recipe. You can thank us later!

Ingredients

Sweet pastry

  • 280g plain flour
  • 140g butter
  • 70g icing sugar
  • 1 egg
  • Zest from 1 lemon

Lemon tart filling

  • 6 lemons – juice & zest
  • 140g butter
  • 500g sugar
  • 8 eggs

Sorbet

  • 263g sugar
  • 360g water
  • 8 sprigs lemon thyme
  • 360g lemon juice

 

 

 

Method

To make the pastry;

  • Mix the flour & icing sugar in a bowl
  • Rub the butter into the flour until crumbly
  • Mix the egg in and if pastry is a little dry, add 1-2tbsp of cold water until it combines together
  • Wrap the dough in cling film & chill for 1 hour

To make the tart filling;

  • Soften the butter to obtain a fluid-like consistency
  • Beat together all the tart ingredients until fully combined

To make the tart;

  • Roll out the pastry in between 2 sheets of greaseproof paper to a thickness of a pound coin, then lift into a tart case
  • Press down gently on the bottom & sides, then trim off any excess pastry
  • Return to fridge to chill again; TIP – chilling the dough before baking will prevent it from shrinking when baked
  • Line the tart with cling film and fill with either rice or flour
  • Bake in the oven for 15-20 minutes on 160˚ fan assisted oven
  • Remove the flour/rice & cling film & bake for a further 10 minutes
  • When the pastry is golden brown, add the tart mixture; TIP – pour the mixture when the tart case is in the oven to avoid spillages
  • Bake for a further 35-40 minutes at 140˚ until the tart has a very slight wobble
  • Remove from oven & chill

To make the sorbet;

  • Add all ingredients in a pan & bring to the boil
  • Churn in an ice cream machine until frozen & set

Enjoy!

2017-11-10T10:30:15+00:00 November 10th, 2017|