Lemon Bakewell tarts
A twist on the classic cherry Bakewell, these mini citrus-flavoured pies are an elegant dessert choice
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
6tbsp lemon marmalade or lemon curd
25g flaked almond
Icing sugar, for dusting
1 Heat the 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 1tbsp 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 the pastry breaks or cracks, patch up with any trimmings.
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.
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.
TOMORROW’S RECIPE: CHOCOLATE & DATE TART