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Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

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Roast pork with Nelly Robinson

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Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Lemon cream tart with candied lemons


You'll need

5 eggs 450 ml pouring cream 155 gm caster sugar 4 lemons, juice only 1 lemon, finely grated rind only To serve: double cream   Candied lemons 3 lemons, thinly sliced, seeds removed 250 gm caster sugar   Lemon-vanilla sablé 300 gm flour, sieved 150 gm butter, chilled and grated 1 lemon, finely grated rind only 1 vanilla bean, scraped seeds only 1 egg yolk 60 ml (¼ cup) pouring cream

Method

  • 01
  • Process eggs, cream and sugar in a food processor until just combined. With motor running, add lemon juice and rind in a slow stream until incorporated. Transfer to a jug and refrigerate until froth separates from liquid (at least 4 hours).
  • 02
  • For candied lemons, place lemon slices in a saucepan, cover with cold water, bring to the boil, then drain and repeat 4 times. Combine sugar and 250ml water in a separate saucepan, bring to the boil, stirring to dissolve sugar, then add lemon slices and cook over low heat until tender and translucent (30-40 minutes). Cool.
  • 03
  • For lemon-vanilla sablé, process flour and butter in a food processor until fine crumbs form. Add remaining ingredients and 1 tbsp chilled water and pulse to just come together. Turn out onto a work surface and knead lightly until smooth, then form into a disc and wrap in plastic wrap. Refrigerate for 1 hour. Roll pastry to 4mm thick on a lightly floured work surface, then use to line a lightly buttered and floured 24cm-fluted tart tin, trim edges and refrigerate for 1 hour.
  • 04
  • Preheat oven to 175C. Blind bake tart (see note) until edges begin to turn golden (25-30 minutes), then remove paper and weights and bake until just cooked, pressing occasionally with a clean tea towel on pastry base to flatten if beginning to puff (8-10 minutes). Reduce oven to 150C. Meanwhile, skim top of lemon filling to remove froth, pour into pastry case and bake until just set (30-40 minutes). Cool to room temperature in tart tin, place candied lemons on top and serve with double cream to the side.
Note For blind baking, line a pastry-lined tart tin with baking paper, then fill with weights (ceramic, rice and dried beans work best).

The lemon tart was a given on any good menu in the 90s, but simplicity of flavour and texture have ensured its enduring popularity. The vanilla and lemon sablé makes for a soft buttery pastry lining, add a dollop more of cream for extra indulgence.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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