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Recipe

 

Amalfi Lemon Tart

A fresh but comforting Italian dessert from Jamie Cooks Italy.

This wonderful, rather delicious baked lemon tart is fresh but comforting and just a stone’s throw away from a baked cheesecake. It’s 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.

Amalfi Lemon Tart

Serves 10 to 12
Total time: 2 hours, plus chilling

INGREDIENTS

For the 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

For the filling:

  • 5 large lemons
  • 500g quality ricotta cheese
  • 150g caster sugar
  • 2 large free-range eggs

METHOD

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 a ball 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 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm, and chill in the freezer for 1 hour 30 minutes.

Preheat the oven to 180ºC. When the time’s up, bake the pastry case 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 you 150ml 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.


Calories: 323kcal
Fat: 14.4g
Sat Fat: 4.9g
Protein: 8.5g
Carbs: 41.5g
Sugar: 22.8g
Salt: 0.2g
Fibre: 0.8g

 

Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.

Formats & editions

  • Hardback

    9780718187736

    August 9, 2018

    Michael Joseph

    408 pages

    RRP $49.99

    Online retailers

    • Abbey's Bookshop
    • Amazon
    • Angus & Robertson Bookworld
    • Booktopia
    • Boomerang Books
    • Collins Booksellers
    • Dymocks
    • Books Kinokuniya
    • The Nile
    • QBD
    • Readings
    • Robinsons Bookshop
    Or

    Find your local bookstore at booksellers.org.au

  • Jamie Cooks Italy
    Jamie Oliver

    EBook

    9781405932257

    August 9, 2018

    Penguin eBooks

    Online retailers

    • iBooks
    • Amazon Kindle
    • Booktopia
    • eBooks
    • Google Play
    • Kobo

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