Lemon Bakewell tarts

Lemon Bakewell tarts

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(7 ratings)

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Cooking time

Cook: 20 mins Prep 35 mins plus chilling

Skill level

Moderately easy

Servings

Makes 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
606
protein
11g
carbs
55g
fat
38g
saturates
18g
fibre
3g
sugar
28g
salt
0.5g

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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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. 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.

Recipe from Good Food magazine, February 2012

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Comments

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juliebahrain's picture

Intended to give 5 stars :)

juliebahrain's picture

Made 11 smaller tarts, plenty big enough for one portion, and used homemade lemon curd. Turned out really well :)

scalywitch's picture
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sorry forgot to rate

scalywitch's picture
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I made these at the weekend, a definite keeper. the pastry was lovely, I made it all just as described just took out the pastry and scraped it into a bowl to do the binding together so as not to overwork it. My only change was to add lemon extract to the pastry instead of zest as I had misread the amount needed and I also added a bit to the franginpane as we love lemon zing. There was one left over as we were 5 and so 2 of us shared it the next day, it was even better then (not refridgerated). A lovely addition to my pudding repertoire.

domlassco's picture

I made these for a family get together yesterday and they went down a treat - my Dad ate 2!! I made the pastry the evening before, wrapped it in cling film and kept it in the fridge and used a posh ready made lemon curd to spread the workload. Served them warm with vanilla ice cream - delish! :)

torontofoodie's picture
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We really love fresh lemon and lime based recipes. The BBC Good Food Lime and Ginger cake recipe is one of our absolute favorites. Now we have found a new stunner with this recipe, it is really really lovely, and here in Toronto, it is a fairly new taste experience! As an expatriate Brit family we have a tradition of having a cake on hand for friends who drop in for a cuppa - this tart has hit the five star rating with our friends too. The crust is crisp and delicious and I used home-made lemon curd. I chilled the crust over night, and I grated it into a 23cm fluted tart tin, and then pressed it in evenly. This method works well I find with a very short crust mixture. I also let it cook for nearly 40 minutes all told, watching it like a hawk of course! Thankyou!

donnadoo98's picture
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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! :)

dgodber's picture
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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!!!!

bakingnut's picture
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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!

gfnatalie's picture

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.

lynnec's picture

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!

stephenjoanne's picture

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

karenhinks's picture
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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.

whatscookin's picture

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

sh0pping's picture

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

laja67's picture

Thank you :o)

rachelolio's picture

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

laja67's picture

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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