Citrus apple tart with lemon syllabub sauce from Lucy's Food: Minimum Effort, Maximum Impact! by Lucy Cufflin
Canterbury tart was cooked by my Mum and the rest of a charity committee for a special supper. It was heralded as such a huge success that I added the recipe to
Ingredients
- 300–400 g ready rolled shortcrust pastry
- 4 eggs
- 1 lemon, grated rind and juice
- 125 g butter, melted
- 6 medium apples, washed and cored
- 500 ml cream
- 250 g caster sugar
- 2 lemons, grated zest and juice
- 8 tablespoons sweet white wine (muscat)
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