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Lemon bakewell tarts

Lemon bakewell tarts

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Rating: 5 out of 5.22 ratings
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  • Preparation and cooking time
    • Cook:
    • 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: per serving
HighlightNutrientUnit
kcal606
fat38g
saturates18g
carbs55g
sugars28g
fibre3g
protein11g
low insalt0.5g
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Ingredients

For the sweet pastry

For the filling

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2012

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Overall rating

Rating: 5 out of 5.22 ratings
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