Citrus & marzipan Bakewell tart

Citrus & marzipan Bakewell tart

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(5 ratings)

Prep: 45 mins Cook: 55 mins plus chilling

More effort

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: per slice

  • kcal634
  • fat28g
  • saturates11g
  • carbs92g
  • sugars62g
  • fibre2g
  • protein6g
  • salt0.8g
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Ingredients

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

    Lemon

    le-mon

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

For the sponge

  • 100g very soft butter

    Butter

    butt-err

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

  • 100g golden caster sugar
  • 50g ground almond
  • 50g self-raising flour, plus a little extra for dusting
  • ¼ tsp almond extract
  • 2 medium egg, beaten
  • 25g chopped candied peel
  • zest 1 lemon

    Lemon

    le-mon

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

  • zest ½ orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g block marzipan

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

Method

  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.

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Comments (4)

wonderpip42@gmail.com's picture
5

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
5

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
5

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
5

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.

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