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1
Mix the egg yolk with the cold water.
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2
Preheat a baking sheet in the oven at 190C, 375u00b0F.
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3
Rub the flour, salt, sugar and butter between your fingers until it resembles very fine breadcrumbs.
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4
Add egg yolk mixture and stir into the pastry mixture with a fork, stop when the pastry begins to come together.
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5
Turn out onto a floured surface and knead for a few seconds.
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6
Roll the pastry out to 0.5cm thick and fit into a loose-bottomed 24cm fluted tart tin.
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7
Trim excess pastry, leaving a 1cm border.
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8
Chill in the freezer for 10 minutes, then line with baking paper and fill with baking beans.
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9
Cook the heated baking sheet for 10 minutes, remove paper and beans, trim edges again and cook for a further 8-10 minutes.
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10
then remove from the oven.
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11
Reduce the oven temperature to 160C, 325u00b0F.
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12
Make the filling by whisking the eggs and sugar together, stir in the zest, lemon juice and double cream.
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13
Transfer the mixture to a jug and carefully pour it into the pastry case. Bake for 35-40 minutes.
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14
The tart is ready when the lemon cream filling is almost set, but still wobbles very slightly.
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15
Cool completely on a wire rack and then remove it from the tin. As the tart cools, the filling will set perfectly.
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16
Dust with icing sugar and serve with creme fraiche and fresh berries.
