Fruity Pie with Glaze

For the pastry, mix together the flour, sugar and a pinch of salt, and make a mound on the work surface. Add the butter and egg yolks and chop through the mixture with a large knife to form breadcrumbs. Working with your hands, quickly bring the ingredients together to a smooth pastry. Rest in the refrigerator for 30 minutes.

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line the tart tin with grease-proof paper.

On a floured surface, roll out the pastry to slightly larger than the tin. Line the tin with the pastry, pressing into the corners. If desired, use a fork to shape the edge into the tin. Place a piece of grease-proof paper in the tin and fill with dried pulses. Blind bake the base for around 10 minutes.

For the filling, beat together the eggs, egg yolk and sugar until fluffy. Whisk in the lemon juice and zest (reserving 1 tbsp). Whip the cream until stiff and fold in.

Remove the paper and pulses from the tart case and spread the filling over the base. Turn the oven down to 150°C (130°C in a fan oven), 300°F, gas 2 and bake the tart for a further approx. 50 minutes. Remove from the oven and leave to cool.