Citrus & marzipan Bakewell tart

Citrus & marzipan Bakewell tart

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(5 ratings)


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Cooking time

Prep: 45 mins Cook: 55 mins plus chilling

Skill level

Moderately easy


Cuts into 9 slices

Swap cherry for tangy lemon and lime for a zingy spin on this classic almond pie with sponge filling and layer of fruity curd

Nutrition and extra info

  • un-iced
Nutrition info

Nutrition per slice

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  • 375g pack sweet shortcrust pastry
  • jar of lemon curd
  • 280g icing sugar
  • juice 1 lemon

For the sponge

  • 100g very soft butter
  • 100g golden caster sugar
  • 50g ground almonds
  • 50g self-raising flour, plus a little extra for dusting
  • ¼ tsp almond extract
  • 2 medium eggs, beaten
  • 25g chopped candied peel
  • zest 1 lemon
  • zest ½ orange
  • 50g block marzipan

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  1. Roll out the pastry on a lightly floured surface to line a 12 x 35cm loose-bottomed tart tin. Press any overhanging pastry back over the outside of the tin (you can trim after baking). Prick the base all over with a fork and chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
  2. Bake the pastry for 15 mins until just cooked but not coloured. Lower the heat to 180C/160C fan/gas 4. Make the sponge mixture by beating the butter, sugar, ground almonds, flour, almond extract and eggs together with an electric whisk until well mixed. Tip in the candied peel and zests, then coarsely grate in the marzipan – the best way to do this is to keep dipping the end of the block in flour to stop it getting sticky, and stir into the mix every now and then to stop it all clumping back together. Give everything a good stir.
  3. Spoon 3 tbsp of the lemon curd into a disposable piping bag or a small food bag. Spread the rest of the lemon curd over the base of the tart, then spoon over the sponge mixture and spread evenly. Bake for 35-40 mins until golden and firm. Cool completely in the tin.
  4. Sift the icing sugar into a bowl and stir in enough of the lemon juice to get a smooth, thick but still runny icing. Spread all over the top of the tart and wiggle the tin to help it smooth. Snip off the tip of the bag of reserved lemon curd. Pipe lines horizontally across the length of the tin, then use the end of a cocktail stick or skewer to drag lines down the length of the tin to ‘feather’ the lemon curd into the icing. Will keep well for up to 5 days in the tin covered with cling film, or sliced in an airtight container.

Recipe from Good Food magazine, April 2014

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Show comments's picture
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Really fun to make and the results are really impressive. I also made my own unsweetened short crust pastry as it is more hassle to go out and buy it!

claudia03's picture
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Lovely, very sweet so can only eat in small slices. Made me own pastry (not sweet) just basic short crust. Will be making it again!

blossom62's picture
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I really enjoyed making this. I didn't have a loose bottomed tart tin so lined my tin with baking parchment. I loved the citrus flavour of this recipe as it helped to cut through the sweetness. Will be making this again as everyone who tasted it loved it.

patriciaf's picture
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I made this at the weekend and it is amazing. I didn't have a long loose bottomed tart tin so I made it in a 23in fluted flan dish and it worked fine. I didn't use as much icing as stated as I thought it would be too much and we were all very pleased with the result. A really unusual Bakewell and I will definitely make it again.