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I love a Bakewell Tart. They’re a favourite bake of mine not just to make at home but also to buy at cafes. The combination of pastry, frangipane sponge and jam makes for the perfect cake and over the last few months I’ve been playing around with Bakewell flavours at home too.
Can you top these Bakewell Tarts with almonds?
We created a Mince Pie Bakewell Tart using mincemeat instead of jam and have now perfected a Lemon Bakewell using lemon curd. You can have a Lemon Bakewell Tart finished with flaked almonds and serve warm but we love to alternate between swirling readymade zesty lemon icing on the top or a dollop of royal icing. You could even use buttercream icing for an extra level of decadence.
Lemon Bakewells are such a nice spring and summer alternative to a traditional bakewell tart for the whole family. They have so much flavour and are light and zesty, perfect for a nice afternoon tea in the sunshine or sweet treats for dessert.
So here’s our delicious Lemon Bakewell Tarts recipe:
Ingredients
- Two sheet of ready made shortcrust pastry
- Half a jar of lemon curd
- 100 g margarine or unsalted butter
- 125 g caster sugar
- 3 eggs beaten
- 1 tsp lemon essence – you could try using lemon juice too
- 1/2 tsp lemon zest
- 150 g ground almonds
- 80g self raising flour
For the topping
- Lemon icing or icing sugar mixed with water and a drop of lemon essence
- Lemon jelly slices
Instructions
- Roll the pastry out on a lightly floured work surface.
- Preheat the oven to 180C/350F/Gas 4
- Cut rounds from the shortcrust pastry to line two muffin tins. We use a deep fill muffin tin and use a cookie cutter to create circles that fully line the holes in the tins.
- Add a teaspoon of lemon curd over the base of each pastry case
- Cream the margarine and sugar before adding the eggs and beat together.
- Add the lemon essence, lemon zest and ground almonds and flour, folding to add air to the mixture
- Spoon the almond filling mixture on top of the lemon curd in each pastry case
- Bake for approx 20 minutes until golden brown
- Leave to cool on a wire rack
- Top each tart with a swirl of lemon icing or mix the icing sugar with water and lemon essence before spooning on the top
- Top with a lemon jelly slice and enjoy!
If you’d like to pin or print this Lemon Bakewell Tarts recipe for later you can do so below. Happy baking!
Lemon Bakewell Tarts
Ingredients
- 2 sheet of ready made shortcrust pastry 2 x 375g
- 200 g lemon curd
- 100 g margarine
- 125 g caster sugar
- 3 eggs beaten
- 1 tsp lemon essence
- 1/2 tsp lemon zest
- 150 g ground almonds
- 80 g self raising flour
For the topping
- Lemon icing or icing sugar mixed with water and a drop of lemon essence
- Lemon jelly slices
Instructions
- Roll the pastry out on a lightly floured work surface.
- Preheat the oven to 180C/350F/Gas 4
- Cut rounds from the shortcrust pastry to line two muffin tins. We use a deep fill muffin tin and use a cookie cutter to create circles that fully line the holes in the tins.
- Add a teaspoon of lemon curd to each pastry case
- Cream the margarine and sugar before adding the eggs and mixing well
- Add the lemon essence, lemon zest, ground almonds and flour, folding to add air to the mixture
- Spoon the mixture on top of the lemon curd in each pastry case
- Bake for approx 20 minutes until golden brown
- Leave to cool on a wire rack
- Top each tart with a swirl of lemon icing or mix the icing sugar with water and lemon essence before spooning on the top
- Top with a lemon jelly slice and enjoy!
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Oh I need these in my life. They look truly amazing xx
Where does the 80g of flour come into it? I can’t see it being used in the instructions
Thank you
Sorry Emma – it’s in with the ground almonds to make the frangipane mixture. I’ve edited the method as must have missed it off!