Lemon Bakewell tarts

Lemon Bakewell tarts

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(13 ratings)

Cook: 20 mins Prep 35 mins plus chilling

More effort

Makes 6
A twist on the classic cherry Bakewell, these mini citrus-flavoured pies are an elegant dessert choice

Nutrition and extra info

Nutrition: per serving

  • kcal606
  • fat38g
  • saturates18g
  • carbs55g
  • sugars28g
  • fibre3g
  • protein11g
  • salt0.5g
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Ingredients

    For the sweet pastry

    • 85g butter, at room temperature
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • zest 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 50g icing sugar
    • 1 egg yolk
    • 200g plain flour, plus extra for dusting

    For the filling

    • zest 2 lemons
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 100g butter, at room temperature
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g caster sugar
    • 2 large egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 85g ground almond
    • 25g plain flour
    • 6 tbsp lemon marmalade (see recipe below) or lemon curd
    • 25g flaked almond
    • 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. 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.

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    Comments, questions and tips

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    missflops
    7th Oct, 2016
    5.05
    Made these using orange marmalade and grated zest of clementines. Looked amazing and tasted even better! Great when eaten hot and equally as good eaten cold. Next time I will try the lemon zest / lemon curd combo. Guessing they will be just as yummy.
    Mollywalker
    1st May, 2016
    5.05
    Delicious - good recipe!
    danmaca
    9th Nov, 2015
    3.8
    I baked this as one in a 23cm fluted Tart tin. It was very tasty but two things to note: 1) If doing baking as a single Tart, blind bake the pastry, mine was under. 2) I believe anything with the word Bakewell in it must taste of almonds! This had the texture of a Bakewell Tart but not the taste. I'd keep the lemon the same but add some almond essence or event extract to ensure it tastes lemony and almondy =). (I used Tiptree lemon curd)
    menhinickj
    26th Jul, 2015
    I used a standard 12 shallow bun tin. These were delicious. The pastry was crisp and the interior soft.If I made again I would swap the lemon curd for something sharp and colourful like blackcurrant jam.Will definitely make again.
    broadhaven
    29th Jun, 2015
    5.05
    Had this in my recipe collection for ages and finally got around to making it last week. Wished I'd made it ages ago as it was lovely. Only change for my taste would be a tad less lemon curd at the base and a drop or two of almond essence. Hubby thought it was shop bought it looked so professional! Thanks again GF. I do try and promote your site as I think your recipes are mostly a success.
    Mary G
    8th Apr, 2015
    3.8
    Made these for Easter Sunday lunch. Made the pastry the night before. Like a cannon ball by the morning! No chance of rolling so I cut it into six portions and crumbled into the tins then gently used my pestle to shape to fit. Worked a treat. Very pleasing results although when I make them again I will add some almond essence to the filling. Served with half fat creme fraiche with lemon curd swirled through. Yummy
    nush1112
    18th Dec, 2014
    5.05
    Fantastic! I didn't have loose-bottomed tart tins so used a yorkshire pudding tray. This recipe made 10 "yorkshire" sized tarts. Very yummy and definitely worth adding to your dessert repertoire.
    juliebahrain
    24th Jan, 2014
    Intended to give 5 stars :)
    juliebahrain
    24th Jan, 2014
    Made 11 smaller tarts, plenty big enough for one portion, and used homemade lemon curd. Turned out really well :)
    scalywitch
    8th May, 2013
    5.05
    sorry forgot to rate

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    Kirst99
    5th Jan, 2015
    How long do these keep for - not frozen - please?
    goodfoodteam's picture
    goodfoodteam
    15th Jan, 2015
    Hi Kirst99 thanks for your questions, if stored in an airtight container these tarts should be fine 2-3 days. 
    MegsJ
    23rd Mar, 2014
    Can you double the ingredients and use to fill a 23cm loose bottomed flan tin?
    goodfoodteam's picture
    goodfoodteam
    31st Mar, 2014
    Hi there. The recipe has only been tested as individual tarts so It would be difficult to say the quantities needed for a 23cm tin. We'd always advise using a recipe designed for the size of the tin you're using.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.