30 mins preparation, 60 mins cooking time
This is Skye Gyngell's recipe for lemon tart, served with Fern Verrow strawberries and raspberries and creme fraiche, and made for us by Spring head chef Rose Ashby. It's a particularly lovely summer dish.
For us, during an interview with the chef, this lemon tart was paired with a glass of Ayala Blanc de Blancs 2012. The dry, light and elegant Champagne works perfectly here with the crisp pastry and the gently sweet summer berries.