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Method:
Mix the plain flour and salt in a bowl.
Add the butter and rub in with the fingertips until the mixture
resembles fine breadcrumbs. Mix with enough cold water to form a firm
dough. Knead gently on a lightly floured surface. Wrap in clingfilm
(plastic wrap) and chill for at least 15 minutes. Roll out and use to
line a 23 cm/9 in loose-bottomed flan tin (pie pan). Prick the base
with a fork. Spread the jam over the base and chill while preparing
the filling.
Finely grate the rind from half the lemon and thinly pare the
remainder. Squeeze the juice. Put the margarine, caster sugar,
self-raising flour, baking powder and eggs in a bowl with the grated
lemon rind. Beat well until smooth. Turn into the flan case (pie
shell) and level the surface. Bake in a preheated oven at
190°C/375°F/gas mark 5 for about 30 minutes until cooked through and
the centre springs back when lightly pressed.
Meanwhile, cut the thinly pared rind into very thin strips and boil in
water for 3 minutes. Drain, rinse with cold water and drain again,
then dry on kitchen paper (paper towels). Blend the icing sugar with
the lemon juice and whisky until smooth. Remove the tart from the flan
tin and place on a serving plate. Spoon the icing over, letting it run
down the sides. Scatter the lemon rind over to decorate and serve warm
or cold.
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