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  1. Home
  2. lemon tart recipe

Lemon Bakewell tarts

Make-ahead dessert or teatime treat - by Amy Sinclair
  • 27 May 2019
Lemon Bakewell tarts
Prep: 35 Minutes - Cook: 20 Minutes - Moderately easy - Serves 6
Proudly supported by

This lemon tart is a twist on the classic Bakewell, making these are hard to resist.

Ingredients

FOR THE SWEET PASTRY

85g/3oz butter, at room temperature

zest 1 lemon

50g/2oz icing sugar

1 egg yolk

200g/7oz plain flour, plus extra for dusting

FOR THE FILLING

zest 2 lemons

100g/4oz butter, at room temperature

100g/4oz caster sugar

2 large eggs

85g/3oz ground almonds

25g/1oz plain flour

6 tbsp lemon marmalade or lemon curd

25g/1oz flaked almonds

icing sugar, for dusting

Method

  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.

  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.

  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.

  4. 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.

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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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