My instinctual response to any mention of Mary Berry is to immediately begin to pre-heat my oven in preparation for a bake. So, here I am, in the midst of the excitement of the start of the new season of The Great British Bake Off, staging my dramatic return to baking and blogging.
Summer is over in Cape Town and that is, in my opinion, very good news. Most things (and especially people) are best not viewed in bright conditions. There is just far too much light around in summer to maintain the illusion that you are attractive and the fantasy that the rest of the world it too. It is with great relief that I welcome the dimming effects of autumn and the general improvement it brings to the experience of looking around (and in the mirror).
This tart, however, speaks well of summer. Brightness, while best avoided as a quality of light, is just what I like in flavours (and what flavour could be brighter than lemon). Some of you might be alarmed by the addition of the basil to a lemon tart. It is, I suppose, an initially disturbing thought. But be assured, skittish baker, that there is nothing pesto-like about this. The basil is a sublte addition and adds a fragant pepperiness that rounds off the lemon to create a layered and exciting experience. Just think of the admiration you will cultivate in your tasters for being so very sophisticated.