Lemon Bakewell Tarts
These are delicious lemon tarts with a nice thin buttery pastry case which not only look great but tastes great too!!!
They have a lovely layer of homemade Lemon Curd and topped with a lemon frangipani topping.
It would make a perfect dessert with a lovely dollop of clotted cream to accompany it.
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Start by making the pastry, you can do this the day before or on the day you want to bake the tart.
Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs.
Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Then add the egg and combine using the pulse function (if using the food processor) so you do not overwork the dough. Keep pulsing until a ball of pastry starts to form. If making by hand mix in the egg and use your hands to form the dough.
The pastry then needs to be wrapped and placed in the fridge to keep cool.
Next to make the filling put the flour, soft butter, sugar, almonds, eggs and lemon zest into the bowl of a stand mixer or you can use a hand mixer. Mix until it is pale in colour.
Take the pastry out of the fridge and lightly flour the work surface and roll out the pastry and line four 10cm diameter tart tins . Tart tins available on Amazon
Trim the edges.
Spread an even layer of the Lemon curd on the base. Then put the filling on top of jam and level.
Finally sprinkle with the flaked almonds.
Bake for 35 - 40 minutes until golden brown.
Lemon Bakewell Tarts
Servings: 4 x 10cm Tarts
Sarah’s skill: Medium
Baking time: 35 - 40 minutes
200g Plain Flour
45g Icing Sugar
100g Cold Cubed Unsalted Butter
1 Large Egg
100g Self Raising Flour
100g Unsalted Butter (room temperature)
100g Caster Sugar
60g Ground Almonds
2 Large Eggs
Zest of 1 Lemon
4 Tbsp Lemon curd
2 Tbsp Flaked almonds
Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool.
Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
Filling Put the flour, butter, sugar, almonds, eggs and lemon zest into the bowl of a stand mixer and mix until it is pale in colour.
Line four 10cm diameter tart tins with the pastry and spread the lemon curd in a smooth even layer.
Spread the filling on top of the curd and level.
Bake for 35-40 minutes until golden brown.
Sarah's Extra Slice........
I do not blind bake my Bakewell tart case as the pastry always bakes well without needing to.
You could make a lemon icing from the juice of the lemon if you wanted.
My tart tins are 10cm diameter.