Michel Roux Jr’s classic lemon tart

Method

1. To make the pâte sablée, heap the flour in a mound on the work surface and make a well in the centre. Put the butter, icing sugar and a pinch of salt into the well. With your fingertips, mix the butter into the sugar and salt, then add 2 egg yolks and delicately work them in with your fingertips. Little by little, draw the flour into the centre and delicately work the mixture with your fingers until you have an evenly mixed dough. Using the palm of your hand, push the dough away from you 3 or 4 times until it’s completely smooth. Roll it into a ball, wrap well and chill until ready to use (see Make Ahead).
2. Lightly butter the tart tin and chill on a baking tray. Roll out the pastry to a circle 3-4mm thick. Drape it over the rolling pin and unfurl over the tin. Line the tin with the pastry, gently tapping it into place with a knob of the pastry. Trim off the excess pastry then, using your index finger and thumb, gently press the pastry edges up the side of the tin to form a lip that extends about 2mm. Chill for 20 minutes until firm (see Make Ahead).
3. Heat the oven to 170°C fan/gas 5. Line the base of the chilled pastry case with baking paper, fill with baking beans and bake blind for 15 minutes. Remove the beans and paper. Mix the remaining egg yolk with the milk, then brush the base and sides of the pastry with the egg glaze. Bake for a further 10 minutes until the pastry is light golden. Take out and lower the temperature to 110°C fan/gas ¾.
4. For the filling, lightly whisk the eggs and sugar in a bowl until combined, without letting the mixture turn pale or become too aerated (see Roux’s Rules in tips). Add the cream, lemon zest and juice, stir briefly to combine, then cover and chill until ready to use.
5. Lightly whisk the chilled lemon filling, then pour it into the tart case up to the level of the lip. Immediately bake the tart for 50-60 minutes until set (see Roux’s Rules). Leave for about 5 minutes, then carefully remove the tart from the tin and cool on a wire rack for at least 4 hours before serving. Serve the tart generously dusted with icing sugar. It’s great accompanied by red berries when in season.