Saturday Morning with Jack Tame

Time to celebrate citrus season with this insanely silky tart!
Makes one 24cm tart (serves 6-8)
Ingredients 1 sheet sweet short crust ready-rolled pastry 5 eggs220g castor sugarjuice from 3 lemons (should yield 150ml of juice)150mls creamicing sugarzest from 2 lemons
Method
1. Set the oven at 200 C and place an oven tray to heat. 2. Roll pastry slightly thinner than it comes and line a 24cm loose-bottomed flan tin with the pastry. With your fingers, press it into the fluted edges and leave some overhang. Place in fridge for 20-30 minutes. Remove, prick the base with a fork and place on heated oven tray and cook for 12-15minutes when it should be beginning to colour. Make your filling whilst it cooks. 3. Beat together the eggs and sugar than add the juice and lastly the cream.4. When pastry case is cooked, remove any excess pastry overhang, tidy up and reduce oven to 160 C. 5. Place back on oven rack and pour filling into the pastry case, filling it right to the top before gently sliding back into the oven. 6. Bake for 35 - 45 minutes until almost set – it should be firm 3cm around the edge but still wobbly in the middle. 7. Remove from the oven and cool in the tin for 10-15 minutes before easing the ring away from the still-warm pastry sides (but leave it on) then cool completely for 30 minutes before removing from tin. 8. Sprinkle lemon zest and dust with icing sugar and serve with cream or crème fraiche.
If you must make your own sweet short crust pastry…
Combine 250 grams plain flour, 100 grams cold butter and 2 tablespoons icing sugar until it resembles breadcrumbs.
Whisk together 2 tablespoons ice cold water and one egg. Drizzle this into the flour/butter ingredients, pulsing between additions, until it forms a ball in the food processor bowl. Flatten to a disc, wrap in baking paper and chill for 30 minutes.
When ready to use, roll out on a well-floured board. Transfer to tart tin by draping it over the rolling pin.

A new children's hospital will be built in Wellington after a mammoth donation from local property developer Mark Dunajtschik.
Kevin Milne wonders whether he would be as generous if he had the means to be, his worry being that donations only let Government spend less on public services.
Despite that question, Kevin Milne says Dunajtschik's penchant for giving is amazing and he should be an inspiration to us all.
LISTEN ABOVE

Catherine Raynes joins Heather du Plessis-Allan to review some books, including The Party by Robyn Harding (Simon and Schuster $35), and The Late Show by Michael Connelly (Allen and Unwin $37)

US correspondent and tech expert Paul Stenhouse joins Heather Du Plessis-Allan to the rise in electric cars as the transport of tomorrow.

Royal biographer Penny Junor joins Heather Du Plessis-Allan to discuss her new book on Camilla, Duchess of Cornwall. 
LISTEN TO THE FULL INTERVIEW ABOVE

In time for the school holidays this easy slice is so delicious!
Slices are a great way to get kids baking as the process is generally simple, the cooking time is short and there’s not a lot of dishes or mess.
Makes 15x15xm tray
Base
150g butter, softened
½ cup sugar
1 ½ cup flour
3 tsps baking powder
Zest from one lemon
Topping
5 heaped tbsps icing sugar
3 tbsps butter
3 tbsps golden syrup, maple syrup or honey (depends on your taste)
 

Make the base: Preheat oven to 175 C and line a Swiss roll tin or similar with baking paper.
Cream butter and sugar until light and fluffy. Add flour, baking powder and zest and mix until combined. Transfer to prepared tin and press into base in an even firm layer. Bake for 15-20 minutes until golden and beginning to brown at the edges
While base cooks, make the topping: Put topping ingredients in a saucepan and heat until butter is melted and mixture is smooth but don’t let it boil.
Pour topping over cooked base while as soon as it comes out of oven.
Slice into fingers or squares whilst warm but allow to cool completely before removing from tin.

 
Some variations:
Use wholemeal flour instead of regular
Add some ground nuts into the base – walnuts or hazelnuts – or sprinkled on top
Add 2 tbsps of cocoa to the topping for a chocolate fudge flavour.

NZ Herald movie reviewer Francesca Rudkin joins Heather Du Plessis-Allan to discuss the latest movie releases, including Spider-Man: Homecoming.

Kevin Milne joins Heather Du Plessis-Allan to reflect on the fiftieth anniversary of the decimalisation of New Zealand's currency, and wonders why other systems weren't changed too.

Heather Du Plessis-Allan, filling in for Jack Tame, opens her show this morning by talking about the Lions tour ahead of the deciding test tonight at Eden Park. 

Catherine Raynes joins Heather du Plessis-Allan to review some books, including The Party by Robyn Harding (Simon and Schuster $35), and The Late Show by Michael Connelly (Allen and Unwin $37)