This wonderful, rather delicious baked Amalfi Lemon Tart is fresh but comforting and just a stone’s throw away from a baked cheesecake. Its great served with ice cream, and really nice with seasonal berries, such as raspberries or strawberries. If you’re feeling the Italian vibe, a little slice for breakfast with a black coffee is a real treat.

Serves 10 to 12

Total time: 2 hours, plus chilling

PASTRY

250g plain flour, plus extra for dusting

50g icing sugar, plus extra for dusting

75ml olive oil

75ml Greco di Tufo white wine

½ teaspoon vanilla bean paste

FILLING

5 large lemons

500g quality ricotta cheese

150g caster sugar

2 large free-range eggs

Amalfi Lemon Tart Directions:

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 aball 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 25cmloose-bottomed tart tin, easing and pushing it carefully into the sides. Trimoff any excess, patch up any holes, then prick the base with a fork, cover withclingfilm, and chill in the freezer for 1 hour 30 minutes.

Preheat the oven to 180ºC. When the time’s up, bake the pastry 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 you150ml 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.

Amalfi Lemon Tart Recipe from “Jamie Cooks Italy” by Jamie Oliver © 2018. Photography © Jamie Oliver Enterprises Ltd. Published in Canada by HarperCollins Publishers Ltd. All rights reserved.

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