Lemon Bakewell Tarts
These delightful lemon almond tarts are a perfect blend of sweet and tangy flavors in a buttery pastry shell. The creamy filling is infused with zesty lemon and almond, creating a satisfying and delicious treat. With a hint of marmalade adding extra depth, these tarts are sure to impress your taste buds with every bite. Enjoy them warm or cool, dusted with a sprinkle of icing sugar for a finishing touch.
— Constant Cookbook
Ingredients
- 85g butter , at room temperature
- zest 1 lemon
- 50g icing sugar
- 1 egg yolk
- 200g plain flour , plus extra for dusting
- zest 2 lemons
- 100g butter , at room temperature
- 100g caster sugar
- 2 large eggs
- 85g ground almonds
- 25g plain flour
- 6 tbsp lemon marmalade (see recipe below) or lemon curd
- 25g flaked almonds
- icing sugar , for dusting
Instructions
- 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.
- 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.
- 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.
Prep Time
PT20M
Yield
MAKES 6
Nutrition
- Calories: 606 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 28 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.5 milligram of sodium
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