Lemon Bakewell tarts

A twist on the classic cherry Bakewell, these mini citrus-flavoured pies are an elegant dessert choice

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Good Food

5 ratings 5

Recipe by Good Food

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Difficulty and servings

MAKES 6

Preparation and cooking times

Cook 20 mins

PREP 35 mins plus chilling

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.
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.
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.
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.
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. Scatter over the flaked almonds, 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.

PER SERVING

606 kcalories, protein 11g, carbohydrate 55g, fat 38 g, saturated fat 18g, fibre 3g, sugar 28g, salt 0.5 g

Recipe from Good Food magazine, February 2012.

Latest comments and suggestions

laja

11 January 2012

laja commented on this recipe

These sound so delicious, but does anyone know what I can substitute ground almonds with as my child has a severe nut allergy?

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rachelolio

13 January 2012

rachelolio commented on this recipe

To substitute for ground almonds I'd suggest ground rice (not rice flour) or ground semolina.

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laja

13 January 2012

laja commented on this recipe

Thank you :o)

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Jenny H

14 January 2012

Jenny H commented on this recipe

How much butter in the filling? Instructions say to beat together butter and caster sugar but it's not on the ingredients list!

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Colette

15 January 2012

Colette commented on this recipe

As with Jenny - how much butter in the filling please????

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Karen44

15 January 2012

Karen44 rated and commented on this recipe

I tried this out on my family dinner party and everyone loved it. However, I made it as one complete tart, using a 9inch loose bottomed flan tin. Mainly because I don't have individual tart tins and it would have been a bit of a faff making individual ones! The recipe is gorgeous and the tart came out beautifully light and refreshing. I also did not have sufficient ground almonds so I added some desiccated coconut. Absolutely yummy ! I also added some limoncello liqueur to the filling mixture. Served with some extra thick weight watchers cream with some limoncello mixed in! Made the dieters feel a bit better about eating it!!! Will be making this again.

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joe

15 January 2012

joe commented on this recipe

Just checked on iPad app and the recipe states 4oz butter in filling . Hope that helps.

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Lynne

20 January 2012

Lynne commented on this recipe

I made this recipe last weekend went out to Lakeland and specially brought some mini tins they were perfect for the job. These tarts went down so well and everyone loved them so much. I might try and do them with Lime next time as my husband adores Limes! Super recipe well done Good Food again!

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GFNatalie

26 January 2012

GFNatalie commented on this recipe

Hi Colette/ Jenny. Apologies, the recipe was uploaded without butter listed in the filling ingredients. This has been amended. Sorry again and hope you enjoy the recipe. Good Food web team.

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dobelove

15 February 2012

dobelove rated and commented on this recipe

OMG!!! We love this. Made the day I received the issue and only comment was it was difficult making pastry as described so 2nd time did by hand. Also thought that it would be better blind baked, big mistake, pastry too hard. Used unsalted butter as wanted that taste also this recipe inspired me to make marmalade for first time using the lemon marmalade recipe also in the current issue but couple of tweaks as I will comment on in that recipe. That too was amazing. Made again at weekend and used oranges and own orange marmalade, it was truly gorgeous. I too replaced old tins with the lovely Lakeland individual tins, they are on special so got 2 packs to give me 8 tins, have used similar tins in the past to make mini versions of cheese cake recipes found on this site so consider it a good investment. Thanks for this recipe, really enjoyed it, plan to do next time using reduced cranberries and then with blueberries!

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julie cook

25 February 2012

julie cook rated this recipe

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allatsea

20 March 2012

allatsea rated and commented on this recipe

Delicious!! Although the recipe says that the cases "will be full to the top", I would be careful not to fill them too much and I think it might be easier to pipe the almond filling over the lemon curd. I'll definitely make these again!!!!

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Doo98

11 April 2012

Doo98 rated and commented on this recipe

I made these tarts for pudding when we ate our Easter lunch. They are one of the first type of sweet tart which I have made, and they turned out extremely well. They looked incredibly professional and uniform, and tasted just as good, giving me huge compliments at the dinner table. I served them with some double cream and leftover lemon curd, although I'm sure that vanilla ice cream would taste just as good. To spread out the work load, I made some lemon curd (or marmalade) 2 days before and the pastry the day before, making it alot quiucker on the day. Definitely a delicious and a 'wow' pudding! :)

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Ingredients

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 marmalade (see recipe below) or lemon curd
25g flaked almonds
icing sugar , for dusting

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Difficulty and servings

MAKES 6

Preparation and cooking times

Cook 20 mins

PREP 35 mins plus chilling

Ingredients

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 marmalade (see recipe below) or lemon curd
25g flaked almonds
icing sugar , for dusting

PER SERVING

606 kcalories, protein 11g, carbohydrate 55g, fat 38 g, saturated fat 18g, fibre 3g, sugar 28g, salt 0.5 g

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