Mini Lemon Bakewell Tarts

As you know I love a Bakewell tart and I also like any bake using lemons so I decided to combine the two in this delicious bake. These are perfect for the summer but equally good all year round.

They are delicious little lemon tarts with a nice thin buttery pastry case which not only looks great but tastes it too. They have a lovely layer of homemade Lemon Curd  in the base, topped with a lemon frangipani and flaked almonds.

These mini tarts are great for adding to an afternoon tea and equally as good as a treat with a cuppa! You can also freeze them for up to three months.

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Start by making the pastry. You can do this by hand or in a food processor. You need to rub the butter into the flour and sugar 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.

Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.

Preheat the oven to 180°C (160°C fan).

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.

Lightly flour the work surface and roll out the pastry to about 2mm thickness. Cut out 12 rounds of pastry to fit in a deep muffin tin.

Put a teaspoon of lemon curd in each one.

Then put about a tablespoon of the frangipani filling on top of the curd and sprinkle with flaked almonds.

Bake for 20-25 minutes until golden brown.

Leave them to cool completely in the muffin tin before removing them.

Mini Lemon Bakewell Tarts

Sarah's servings: 12

Sarah's skill: Medium

Baking time: 20-25 minutes

INGREDIENTS Pastry

200g plain flour

45g icing sugar

100g unsalted butter, cold

1 large egg

Filling

100g self raising flour

100g unsalted Butter, softened

100g caster sugar

60g ground almonds

2 large eggs

1 lemon, zested

12 tsp lemon curd

4 tbsp flaked almonds

METHOD

1. 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.

2. Add the egg and combine in the food processor or by hand until the pastry forms a ball.

3. Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.

4. Preheat the oven to 180°C (160°C fan).

5. 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.

6. Lightly flour the work surface and roll out the pastry to about 2mm thickness. Cut out 12 rounds of pastry to fit in a deep muffin tin.

7. Put a teaspoon of lemon curd in each one, then put about a tablespoon of the frangipani filling on top of the curd and sprinkle with flaked almonds.

8. Bake for 20-25 minutes until golden brown.

9. Leave them to cool completely in the muffin tin before removing them.

EQUIPMENT USED

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SARAH'S EXTRA SLICE

I used a 9cm round cutter.

I do not blind bake my tart cases as the pastry always bakes well without needing to.

You will probably have some pastry left over and this can be kept in the fridge for up to 3 days or frozen for use at a later time.

You can freeze these tarts for up to 3 months

I used my homemade lemon curd in this recipe but you can buy it if you like.