Name: Lemon bakewell tarts
Cook time: 20 min
Total time: 55 min
Yield: Makes 6
Cuisine: British
Ingredients: 85g butter at room temperature; zest 1 lemon; 50g icing sugar; 1 egg yolk; 200g plain flour plus extra for dusting; zest 2 lemons; 100g butter at room temperature; 100g caster sugar; 2 large eggs; 85g ground almond; 25g plain flour; 6 tbsp lemon marmalade (see recipe below) or lemon curd; 25g flaked almond; icing sugar for dusting

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Lemon bakewell tarts

Lemon bakewell tarts

Good Food team

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Makes 6

More effort

Cook: 20 mins

Prep 35 mins plus chilling

A star rating of 4.9 out of 5.22 ratingsRate

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A twist on the classic cherry bakewell, these mini citrus-flavoured pies are an elegant dessert choice

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Alternatives

Complete the dish

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Lemon marmalade

A star rating of 4.6 out of 5.53 ratings

No-churn ice cream

A star rating of 4.5 out of 5.117 ratings

Ingredients

Nutrition

Units:

MetricUS

For the sweet pastry

85g butter

at room temperature
zest 1 lemon
50g icing sugar
1 egg yolk
200g plain flour

plus extra for dusting

For the filling

zest 2 lemons
100g butter

at room temperature
100g caster sugar
2 large eggs
85g ground almond
25g plain flour
6 tbsp lemon marmalade (see recipe below) or lemon curd
25g flaked almond
icing sugar

for dusting

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Nutrition: per serving

kcal606
fat38g
saturates18g
carbs55g
sugars28g
fibre3g
protein11g
salt0.5g

low

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.

Recipe from Good Food magazine, February 2012

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A star rating of 4.9 out of 5.22 ratings

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