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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Line six 10cm x 2cm loose-bottomed tartlet tins with the pastry, trim any excess and chill.
2. To make the frangipane, beat the butter, sugar and zest until creamy. Add the eggs one by one with a spoonful of the ground almonds. Mix in the remaining ground almonds and flour, spread lemon curd over the tart bases and spoon the frangipane on top. Scatter over the flaked almonds, sit on a baking tray and bake for 25-30 minutes or until the sponge is golden and puffed. Remove from the tins and serve warm dusted with icing sugar and cream if you like.

Per serving

665 kcalories, protein 9.4g, carbohydrate 61.4g, fat 44.1 g, saturated fat 16.1g, fibre 2.5g, salt 0.66 g

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• robbo

  01 February 2009

  robbo rated and commented on this recipe

  

  i really enjoyed this recipe,the grandkids give it top marks.

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• Fionas

  02 February 2009

  Fionas commented on this recipe

  Has anyone made this as a large tart? I was wondering what size tart pan and how long I would need to cook it for. Any ideas?

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• Louise

  02 February 2009

  Louise rated and commented on this recipe

  

  I would imagine the mixture would fit in a 8" loose bottomed flan tin and you would probably have to keep an eye on it until it turned golden and set. I made these as a dinner party pudding and was a bit nervous having not tried them before but i followed the recipe and they were perfect. I would use homemade curd next time just to make them even more special

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• Carol

  12 April 2009

  Carol commented on this recipe

  I made these for a dinner party and they were terrific and so easy, I will certainly add them to my 'must cook desserts'. Next time I will serve with ice cream, delicious.

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• robbo

  16 April 2009

  robbo commented on this recipe

  To answer Fionas question,use a 23cm(9in)Flan tin bake as a Bakewell tart gas 5 for 40 min. HOPE THIS HELPS.

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• poppit cakes

  10 August 2009

  poppit cakes rated and commented on this recipe

  

  These went down a treat with my family, they all said they were way better than anything you get from a shop!!!

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Ingredients

• 350g ready-made sweet pastry
• 100g butter , at room temperature
• 100g golden caster sugar
• zest 2 lemons
• 2 eggs
• 75g ground almonds
• 25g plain flour
• 6 tbsp lemon curd
• 25g flaked almonds
• icing sugar for dusting
• cream or crème fraîche to serve (optional)

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Difficulty and servings

Makes 6

Preparation and cooking times

Ready in 1 hour

Ingredients

• 350g ready-made sweet pastry
• 100g butter , at room temperature
• 100g golden caster sugar
• zest 2 lemons
• 2 eggs
• 75g ground almonds
• 25g plain flour
• 6 tbsp lemon curd
• 25g flaked almonds
• icing sugar for dusting
• cream or crème fraîche to serve (optional)

Per serving

665 kcalories, protein 9.4g, carbohydrate 61.4g, fat 44.1 g, saturated fat 16.1g, fibre 2.5g, salt 0.66 g

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