Lemon and almond tarts
If you like Bakewell tart you'll love this lemon version. A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge. Serve warm straight from the tin or at room temperature with a nice cup of tea.
Ingredients
- 350 g ready-made sweet pastry
- 100 g butter at room temperature
- 100 g golden caster sugar
- 2 lemons zested
- 2 eggs
- 75 g ground almonds
- 25 g plain flour
- 6 tbsp lemon curd
- 25 g flaked almonds
- for dusting icing sugar
- to serve (optional) icing sugar
Instructions
- 1
Heat the oven to 200c/180c fan/gas 6. line six 10cm × 2cm loose-bottomed tartlet tins with the pastry, trim any excess and chill.
- 2
To make the frangipane, beat the butter, sugar and zest until creamy. Add the eggs one by one with a spoonful of the ground almonds. Mix in the remaining ground almonds and flour, Spread lemon curd over the tart bases and spoon the frangipane on top. Scatter over the flaked almonds, sit on a baking tray and bake for 25-30 minutes or until the sponge is golden and puffed. Remove from the tins and serve warm dusted with icing sugar and cream if you like.
Cook it from the original
This recipe comes from olivemagazine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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