The Great British Bake Off is a superb show. In fact, it was this show that inspired me to study my Masters of Food, which I started this year, as its historical presentation of each week’s feature baked good was just so fascinating. The history behind what we eat is utterly incredible; how recipes originated and developed. The show also doesn’t go over the top with the reality tv/competition aspect. It doesn’t over-dramatise events and make demi-gods out of the judges.
This recipe for Tarte au Citron (Lemon Tart) is from judge and food writer Mary Berry and was made by contestants in the second round technical challenge. Mary was looking for a thin, crisp pastry and a zingy filling with just the right amount of wobble. This recipe works amazingly well. It is not too technically complex and the result is a tart that is just so lemony and tart… It actually leaves all other lemon tarts for dead, with their cornflour extended and under-citrussed fillings.
This tart won many fans over the days it lasted, and tarts keep well in the fridge and are perfect to feed people who “pop in” (Jerry Seinfeld was not a fan of the “pop in”).
Find the recipe here.
