Lemon Bakewell Tarts

These aren’t the most glamorous looking bakewells ever, since they don’t have the traditional icing/cherry combo.

But I MUCH prefer the flavour of these, given that I love lemon and hate cherry. And marzipan. Bleurgh.

I also think that these are more genteel and dainty than a traditional bakewell. I didn’t have any almonds to decorate the top which, as well as making them look even prettier, would have added another texture.

The best thing about these is the ooze of lemon curd that seeps out when you cut them open, which provides a real lemony hit.

These are incredibly moreish and I’ll definitely be making them again.

Recipe from BBC Good Food

For the sweet pastry

  • 85g butter, at room temperature
  • zest 1 lemon
  • 50g icing sugar
  • 1 egg yolk
  • 200g plain flour, plus extra for dusting

For the filling

  • zest 2 lemons
  • 100g butter, at room temperature
  • 100g caster sugar
  • 2 large eggs
  • 85g ground almonds
  • 25g plain flour
  • 6 tbsp lemon curd
  • icing sugar, for dusting

Method

  1. Heat oven to 200C/180C fan/gas 6. To make the pastry, place the butter and lemon zest in a food processor and blitz until soft. Sieve in the icing sugar and blitz again until light and creamy. Mix in the egg yolk with 1 tbsp water, then add in the flour until it’s just combined.
  2. On a lightly floured surface, bring the pastry together into a ball, then wrap in cling film and flatten lightly to form a disc. Chill in the fridge for 30 mins.
  3. Roll out the pastry and use to line six 10 x 2cm loose-bottomed tart tins,trimming off any excess. Put in the fridge while making the filling. If pastry breaks or cracks, patch up with any trimmings.
  4. To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour.
  5. Spread the marmalade or curd over the bases of the tart cases. Spoon over the filling and smooth with a palette knife or spatula. The tarts will be full to the top, which is fine. Sit tarts on a baking tray and bake for 15-20 mins until lightly golden. Remove from the tins and serve warm or cool, dusted with icing sugar.