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Sift the flour and sugar into a large bowl. Cut the butter into rough cubes and lightly rub in until the mixture resembles breadcrumbs. Whisk the egg yolk in a cup with the water using a fork.
Start by using a table knife and then with a clean hand. Add enough to the mixture to cause it to come together just holding a ball shape. A little extra water may be necessary.
Alternatively, use a food processor, but the butter should be taken from the refrigerator for this method, and add only enough liquid for the mixture to just start to cohere, but not enough to produce a completed ball. Finish off by hand. Roll out on a floured surface to approx. 1/8 inch (3mm) thickness and use to line a 11 inch (28cm) loose-based flan tin.Prick the base and place in the freezer for 30 minutes.
While the pastry is relaxing and chilling, warm the syrup in a mixing bowl with the lemon zest and juice.
AGA Cookery Doctor Tip: Place a lemon in the Roasting Oven for three minutes before squeezing to extract the most juice. Organic lemons give a far superior flavour and are worth the extra cost.
Stir in the breadcrumbs and allow to cool slightly. Fill the flan case with the mixture. The traditional presentation is to make a lattice of twisted pastry strips over the mixture using the pastry trimmings, but I prefer to leave the tart plain.
2 oven AGA: Bake on the floor of the Roasting Oven for 40-50 minutes, adding a cold plain shelf on the second set of runners above after the first 25-30 minutes, once the pastry is pale golden brown.
3 and 4 oven AGA: Bake on the floor of the Baking Oven for 40-50 minutes, adding a cold plain shelf on the second set of runners above after the first 40 minutes, once the pastry is pale golden brown.
Conventional Oven: Bake on a hot baking slide placed in the centre of a pre-heated oven at Gas 6 (200 degrees C/400 degrees F) and bake for 20 minutes, then turn down to Gas 4 (180 degrees C/350 degrees F) for a further 20-25 minutes, until the pastry is golden brown.
For the Whisky Cream:
Whip the chilled cream until it just holds its shape, and stir in the whisky. Place in a bowl and serve with the warm tart garnished with a few strawberries or raspberries.
Recipe courtesy of Richard Maggs the AGA Cookery Doctor
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