Lemon & almond tarts

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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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• Julie

  27 February 2010

  Julie rated this recipe

  

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• S.A.

  06 March 2010

  S.A. rated this recipe

  

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• Lauren

  28 March 2010

  Lauren rated this recipe

  

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• Lime

  12 May 2010

  Lime rated and commented on this recipe

  

  Loved this recipe. I made it for friends last year from the recipe printed in the Magazine. However, since I have mislaid the magazine, though had a note of it! Found it, of course, by going to the website. My friends loved it so much that I wanted to make it again for them and now I can!

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• yummy

  14 December 2010

  yummy commented on this recipe

  Can you make this ahead and then reheat?

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• Jamie A

  04 January 2012

  Jamie A rated and commented on this recipe

  

  Made it for new years eve and everyone loved it. Would also freeze well.

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• mafiadan

  16 April 2012

  mafiadan rated and commented on this recipe

  

  I made these using a leftover jar of mincemeat instead of the lemon curd. They were really delicious.

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• kllw605

  07 June 2012

  kllw605 rated and commented on this recipe

  

  Made these and took to work for my birthday, and everyone loved them and requested that I make these again.

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• Spiros_London

  15 August 2012

  Spiros_London rated and commented on this recipe

  

  This is a great recipe. I prefer doing my own shortcrust pastry base instead of using the pre-made one suggested.(I use Gregg's tangy lemon tart recipe for the short crust pastry base recipe found elsewhere here). Have made it 4 times and everyone loves it!

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• susie

  03 December 2012

  susie rated and commented on this recipe

  

  These were so moist and delicious, I have cooked them several times and always get loads of compliments

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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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