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For the sweet pastry

For the filling

Nutrition: per serving

  • kcal606
  • fat38g
  • saturates18g
  • carbs55g
  • sugars28g
  • fibre3g
  • protein11g
  • salt0.5g
    low

Method

  • step 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.

  • step 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.

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, February 2012

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Comments, questions and tips (29)

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Overall rating

A star rating of 4.9 out of 5.22 ratings

emmapope111

A star rating of 5 out of 5.

Used a bbc recipes lemon curd recipe which was shar enough - tarts all turned out perfectly. Did two batches and found that blind making the tarts before were the best option. I would definitely make again - served hot with vanilla ice cream! Delish.

pennyshaw8

A star rating of 5 out of 5.

I make this as a large tart which cuts into 8. The first time I made it I used the 6tbsp lemon curd - which was way too much. For the second attempt I simply spread a not-too-thick layer over the pastry base. Perfect!

missflops avatar

missflops

A star rating of 5 out of 5.

Made these using orange marmalade and grated zest of clementines. Looked amazing and tasted even better! Great when eaten hot and equally as good eaten cold. Next time I will try the lemon zest / lemon curd combo. Guessing they will be just as yummy.

Mollywalker

A star rating of 5 out of 5.

Delicious - good recipe!

danmaca

A star rating of 4 out of 5.

I baked this as one in a 23cm fluted Tart tin. It was very tasty but two things to note:

1) If doing baking as a single Tart, blind bake the pastry, mine was under.

2) I believe anything with the word Bakewell in it must taste of almonds! This had the texture of a Bakewell Tart but not the taste.…

stuandaw75088

That sounds great

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