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