This gin-soaked lemon tart will knock your ginny socks off!

September, ‘season of mist and mellow fruitfulness’ as Keats famously said. So, what better to combine with this month's Six Bell's Gin than fruit?At the very heart of Six Bell's gin are strong citrus notes, and I've been looking for a gin to develop this recipe with for some time.

Lemon tart is a classic in many cuisines. Rich, sharp and creamy, it ticks all the boxes. But, as usual, my recipe has a twist or two. First, the addition of Six Bell's gin – and also a layer of sweet orange segments to give it a true St Clement's feeling.

There is an element of cheating here, in as much as I've used a ready-made pastry case. I do love making pastry, and find it so therapeutic, but I know many people find it intimidating. There are some excellent pre-made cases available now, but if you wish, do make your own sweet shortcrust case. I hope you enjoy this recipe!


Six Bells St Clement's Tart

Serves 8

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Method:

Whisk together all the ingredients for the filling, except the orange segments. Place the orange segments in the base of the pastry case then pour over the filling. Bake at 180C, 160C Fan or Gas 4 for 20-25 minutes, until set.

Remove to cool. When cool, dust with icing sugar and glaze with a blow torch or under a hot grill (optional).

Meanwhile, place the tonic water and sugar in a pan and heat gently until the sugar has dissolved. Add the lemon juice and zest, Six Bells gin and juniper berries, bring to the boil and simmer for 5-10 mins until thickened. Allow to cool and remove juniper berries.

Serve the tart at room temperature with the gin syrup and some fresh blueberries.

Ingredients:

1 9-inch ready-made sweet shortcrust pastry case
4 eggs
150g golden caster sugar
Grated zest of 1 lemon
170ml lemon juice
150ml double cream
60ml Six Bells Gin
1 or 2 oranges, peeled and segmented with a sharp knife (no pith or membranes)
Icing sugar to glaze (optional)

For the syrup:

250ml quality tonic water (I find that clementine flavoured tonics work well with this)
150g golden caster sugar
finely grated zest and juice of 2 lemons
6 bruised juniper berries
60ml Six Bell's Gin